SHEET-PAN SHRIMP BOIL

Sheet-Pan Shrimp Boil image

Enjoy the big flavors of a shrimp boil - without the big production - any night of the week with this fun and easy take on the coastal classic.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 7

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Ingredients

4 tablespoons butter, melted
1 1/2 teaspoons Cajun seasoning
1 lb small new potatoes, quartered
1 package (14 oz) kielbasa sausage, cut in 1/2-inch slices
1 lb uncooked deveined peeled extra-large shrimp, with tails left on
1 cup Cascadian Farm™ frozen organic corn kernels (from 10-oz bag)
1 lemon, thinly sliced

Steps:

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the butter and 1/2 teaspoon of the Cajun seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir. Add sausage to potatoes, and move to one side of pan, making room for shrimp and corn.
In same large bowl, mix remaining 2 tablespoons butter and remaining 1 teaspoon Cajun seasoning. Add shrimp, and toss to coat; stir in frozen corn. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes longer or until shrimp are pink and cooked through and potatoes are browned and fork-tender. Stir to combine.
Top with lemon slices.

Nutrition Facts : Calories 630, Carbohydrate 34 g, Cholesterol 265 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 2000 mg, Sugar 6 g, TransFat 1 1/2 g