Sheet Pan Florida Shrimp Boil

Ingredients

Preparation

Preheat oven to 400°F.  Line a large, rimmed sheet pan with aluminum foil or parchment paper and set aside.

In a large stockpot, add 1 tablespoon of seafood seasoning and the Florida baby potatoes. Fill the pot with enough water to completely cover the potatoes. Cover and bring to a boil over medium-high heat. Cook until the potatoes are just fork-tender, about 12 to 18 minutes. During the last 2 to 3 minutes of boiling the potatoes, drop in the Florida corn quarters.  Carefully drain the corn and potatoes in a colander and let cool.

In a small bowl, combine the melted unsalted butter, minced garlic, chopped parsley, fresh lemon juice, lemon zest, the remaining 1 tablespoon of seafood seasoning, and a dash of Florida hot sauce (if desired). Stir well to combine. 

Place the cooled potatoes, corn quarters, and sliced smoked sausage into a large mixing bowl. Pour approximately three-quarters of the prepared garlic butter sauce into the bowl. Gently toss until all of the ingredients are evenly coated. Spread the seasoned potato, corn, and sausage mixture out into an even, single layer on the prepared sheet pan. In the same mixing bowl, add the raw shrimp. Drizzle the remaining garlic butter sauce over the top and toss gently to coat the shrimp completely. Arrange the seasoned shrimp evenly over the top of the potato and sausage mixture on the baking sheet. Place the sheet pan in the preheated oven and bake for 13 to 15 minutes, until the shrimp are pink, opaque, and curled into a tight “C” shape. Remove the pan from the oven and garnish with additional freshly chopped parsley. Serve immediately with fresh lemon wedges.