Recipe Review of an Easy Smoky Sweet Shrimp Boil Recipe

Check out the original recipe on the food blog Damn Delicious Sheet Pan Shrimp Boil. This is an excellent blogger to check out with great, easy-to-follow recipes!

This is the perfect recipe for transitioning to fall. Sweet corn is still in season here in Michigan for another few weeks, so you can pile four basic ingredients on to a sheet pan and cook them pretty easily for a hearty meal. The secret ingredient is paprika because it provides a smoky-salty taste to the sweet corn. You could also add some more veggies, but I found that I liked the simplicity of the different elements of this meal. The original recipe calls for okra which would also be perfect. Check out my adapted ingredients list, and then you can see step-by-step directions. The preparation for this took about 15 minutes, and then you will cook everything for another 20-25 minutes. Get the napkins ready!

Step-By-Step Directions

Step 1: Start your water boiling. Preheat the oven to 400.

Step 2: Assemble your ingredients.

You can substitute other kinds of potatoes, but I like the baby dutch yellow ones the best. I also feel like I use a majority of the bag for the recipe. I keep the shrimp frozen and place them right onto the sprayed tray without dethawing. You could also use andouille sausage instead of turkey sausage.

Spray your baking tray with cooking spray
Place frozen shrimp on the cooking tray
Place cut up sausage pieces on the cooking tray

Step 3: Chop your potatoes. Add them to the boiling water. Set timer for 8 minutes.

While the potatoes start to boil, break the sweet corn into sections. You will add the sweet corn in at the end of the 8 minutes and cook both the potatoes and corn for another 5-7 more minutes.

Step 4: Add butter/margarine. Add your seasonings.

I like to melt the butter/margarine in the microwave. Remember to put a paper towel over the dish so you don’t splatter butter/margarine everywhere!

Seasoning salt/pepper
Parsley
Paprika
Garlic powder
Onion powder

Step 5: Mix everything together. Cook for 25 minutes at 400.

Remove the boiled potatoes and sweet corn. Add them to the seasoned mixture of shrimp and sausage. Stir well.

Step 6: Cook your rice.

At the 15 minute mark during cooking (careful, this goes fast!) start your rice. I used the boil-in-a-bag kind to make clean-up easier on a weeknight.