I love to watch a child’s taste buds change. We’ve gone from the phase of eat it all to only eating high end foods. No kid friendly foods to him becoming his own person with his own opinions of food combinations. I’ve gotta say I’m pretty lucky with how he’s turning out. This season he’s really gotten on a shrimp kick. I love shrimp boils, but they aren’t always the easiest things to do. I was able to prep some items ahead before mixing them all up and having the sheet pan ready to bake for dinner in the evening. It’s super easy and I can’t wait to do this again!

Sheet Pan Shrimp Boil

(Adapted from Damn Delicious)


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1 pound baby Dutch yellow potatoes
3 ears corn, each cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay Seasoning
1 pound medium shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, (I also added additional crab boil to give the veggies more of a kick) cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.


In a small bowl, combine butter, garlic and Old Bay Seasoning.


Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.


Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Serve immediately with lemon wedges, garnished with parsley, if desired.


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