Mardi Gras is just around the corner bringing with it so many delicious foods to indulge in like gumbo, etoufee, shrimp and grits, dirty rice and beignets! If you’re looking to partake in the festivities by preparing a traditional recipe but are short on time then try this lean and easy sheet pan shrimp boil technique that’s easy enough to pull of on a (Fat) Tuesday night!
Crawfish and andouille sausage are traditional ingredients. But if you can’t find crawfish then shrimp is a good stand-in. We also swapped out turkey kielbasa for andouille to cut back on calories and fat. But if that’s not a concern then by all means stick with the traditions!
If you’re into weekend meal prep then prep the ingredients and par boil the potatoes and corn ahead of time to make this even easier to throw together during the week.
Lean and Easy Sheet Pan Shrimp ‘Boil’
1 1/2 lb red and yellow baby potatoes
4 ears of corn, peeled, husked and cut into 4 pieces
1/4 cup unsalted butter, melted
3 cloves garlic, chopped
1 TBSP Old Bay Seasoning
2 TBSP fresh parsley, chopped and divided
1 lb 26-30 count EZ peel shrimp (or crawfish)
1 lb smoked turkey kielbasa, cut into 2” pieces (or andouille)
1 lemon, cut into wedges
Salt and Pepper to Taste
Preheat oven to 400 degrees.
Add potatoes to a large pot of water. Bring to a boil and par-cook, 8-10 minutes, or until just fork tender. Add corn to the water during the last few minutes. Drain.
Combine butter, garlic, half the parsley and the Old Bay in a large bowl. Add corn, potatoes, shrimp (peel on) and sausage to bowl and toss well. Transfer to baking sheet spreading mixture evenly into a single layer. Bake 12-15 minutes or until heated through and shrimp is pink.
Season to taste with salt and pepper. Serve garnished with parsley and lemon wedges.