Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Serves: 6-7
This Sheet Pan Garlic Shrimp Broil is everything delicious, mouthwatering, and super easy to throw together. A big meal for the crowd loaded with jumbo shrimp, red potatoes, thick pieces of sausage, and corn. Serve this with the most lusciously creamy Chipotle Dipping Sauce for that extra pump of goodness! A delicious centrepiece for entertaining family and guests!
Ingredients
1 pound red potatoes, halved
1 1/2 pounds shrimp, peeled and deveined
2 ears of corn, cut crosswise into 4 pieces
2 smoked andouille sausages, cut into medium-sized pieces
4 cloves garlic, minced
2 tablespoons Old Bay seasoning
4 tablespoons melted butter
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 lemon sliced
Chipotle Dipping Sauce:
1/2 cup mayonnaise
3 cloves garlic, whole
2 tbsp honey mustard
1 large chipotle chile in adobo sauce
1 tsp adobo sauce
1/2 teaspoon cayenne pepper
salt and pepper to taste
HOW TO MAKE SHEET PAN GARLIC SHRIMP BOIL WITH CREAMY CHIPOTLE DIPPING SAUCE
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Cook the potatoes in a large pot of salted boiling water for about 10 minutes until tender. Drain when done.
Step 3: Place the cooked potatoes in a large bowl along with the shrimp, corn, sausage, garlic, Old Bay, butter, and olive oil. To taste, season with salt and pepper. After mixing, transfer and spread on a large sheet pan. Place in the preheated oven and bake for approximately 15 minutes until the shrimp is cooked and the corn is soft.
Step 4: To make the dipping sauce, place the sauce ingredients in a food processor and mix for about 45 seconds on high until well combined and creamy.
Step 5: Take the dish out of the oven when done and squeeze over the shrimp the slices of lemon and sprinkle with some fresh parsley. Serve with the dipping sauce. Enjoy!
Ingredients
- 1 pound red potatoes, halved
- 1 1/2 pounds shrimp, peeled and deveined
- 2 ears of corn, cut crosswise into 4 pieces
- 2 smoked andouille sausages, cut into medium-sized pieces
- 4 cloves garlic, minced
- 2 tablespoons Old Bay seasoning
- 4 tablespoons melted butter
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 1 lemon sliced
- Chipotle Dipping Sauce:
- 1/2 cup mayonnaise
- 3 cloves garlic, whole
- 2 tbsp honey mustard
- 1 large chipotle chile in adobo sauce
- 1 tsp adobo sauce
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Cook the potatoes in a large pot of salted boiling water for about 10 minutes until tender. Drain when done.
Step 3: Place the cooked potatoes in a large bowl along with the shrimp, corn, sausage, garlic, Old Bay, butter, and olive oil. To taste, season with salt and pepper. After mixing, transfer and spread on a large sheet pan. Place in the preheated oven and bake for approximately 15 minutes until the shrimp is cooked and the corn is soft.
Step 4: To make the dipping sauce, place the sauce ingredients in a food processor and mix for about 45 seconds on high until well combined and creamy.
Step 5: Take the dish out of the oven when done and squeeze over the shrimp the slices of lemon and sprinkle with some fresh parsley. Serve with the dipping sauce. Enjoy!
