Southern · main

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil reads umami 5.6, richness 5.4 and citrus 5.3 on Palate's 0–10 flavor X-ray — a Southern main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 5.9 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 3.6 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 5.6 · Richness 5.4 · Citrus 5.3 · Sourness 5.1 · Sweetness 4.6 · Fruity 4.3 · Salinity 3.4 · Allium 3.4 · Smoke 3.0 · Herbaceous 2.8 · Earthy 2.4 · Nutty 2.3 · Warm Spice 2.2 · Marine & Briny 2.0 · Bitterness 1.6 · Heat 1.6 · Floral 1.2

What's in it (12)

• yellow new potatoes — 680 g
• corn — 100 g
• andouille sausage — 340 g
• olive oil — 41 g
• bay seasoning — 15 g
• salt — 5 g
• black pepper — 3 g
• shrimp — 454 g
• unsalted butter — 54 g
• garlic — 12 g
• lemon — 65 g
• parsley — 7 g

Time & effort: about 35 min · effort: medium

Nutrition (per 100 g, engine-estimated): 132.8 kcal, 7.6 g protein, 8.9 g fat, 11.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 425F and line a large rimmed sheet pan with foil or parchment for easy cleanup.
2. Toss the potatoes on the sheet pan with 1 tablespoon of the olive oil, 1 teaspoon of the Old Bay, 1/2 teaspoon of the salt, and the pepper; spread in a single layer and roast until just starting to turn golden at the edges, 15 minutes.
3. Meanwhile, toss the corn and sausage together in a bowl with the remaining 2 tablespoons olive oil.
4. Remove the pan, push the potatoes to one side, and add the corn and sausage mixture in a single layer on the other side. Return to the oven and roast until the potatoes are fork-tender and the sausage is browned at the edges, 12 to 15 minutes.
5. Meanwhile, whisk together the melted butter, garlic, and remaining 1 tablespoon Old Bay in a medium bowl; add the shrimp and remaining 1/2 teaspoon salt and toss to coat.
6. Remove the pan from the oven and scatter the shrimp, along with any garlic butter left in the bowl, evenly over the potatoes, corn, and sausage.
7. Return the pan to the oven and roast until the shrimp are pink, opaque, and cooked through to 145F, 6 to 8 minutes.
8. Remove from the oven, squeeze the juice of two lemon wedges over the pan, scatter the lemon zest and parsley on top, and toss gently. Serve hot with the remaining lemon wedges.

Dishes with a similar flavor shape

• Sheet-Pan Sausage, Potatoes, and Peppers — American
• Sheet-Pan Tandoori Salmon and Vegetables — Indian
• Sheet-Pan Chorizo and Potato Hash with Eggs — Mexican
• Grilled Shrimp and Andouille Skewers — Cajun/Creole · Cajun
• Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.