Shrimp-y recipe still packs big flavor

Last week, I called Joey on my drive home and told him I’d take care of dinner that evening. I had no idea what dinner was going to be, so I performed my normal ritual of aimlessly walking the aisles at the grocery store until I was inspired.

As I meandered through the meat department, I spotted a big bag of frozen shrimp on sale, so I threw it in the cart.

After tossing in some andouille sausage and some veggies, I was ready to finally try a recipe I had my eye on for awhile and make a shrimp boil for supper.

I should probably clarify that I didn’t make a “real” shrimp boil. The idea of doing that intimidates me a bit. Instead, I used a great recipe I found online that makes use of a sheet pan instead.

I found my recipe on the blog “Damn Delicious,” which is written by Chungah Rhee. Her website is amazing, by the way, if you’re looking for easy but awesome recipes. You can find the original at I added more garlic in my version, and I used two sheet pans and tossed an extra pound of shrimp in, too, because we ended up having company for dinner.

Sheet Pan Shrimp Boil


1 pound yellow potatoes, cut into one-inch pieces

3 ears corn, each cut into six rounds

1/4 cup butter, melted

6-8 cloves minced garlic

1 tablespoon Old Bay seasoning

1-2 pounds raw shrimp, peeled

about 13 ounces smoked Andouille sausage, sliced into 1/2-inch rounds

2 tablespoons fresh or dried parsley

1 lemon, for serving


Preheat the oven to 400 degrees.

Either spray a baking sheet with cooking spray or just cover it in aluminum foil for easy clean up (if you’re using extra shrimp, I’d suggest prepping two baking sheets).

In a large pot, boil the potatoes for about 10 minutes. After the first five minutes, toss in the corn, too.

While the potatoes and corn are cooking, combine the melted butter, garlic and Old Bay and set aside.

Once they’re done, drain the potatoes and corn and spread them out on a baking sheet along with the shrimp and sausage. Try to get them into as much of a single layer as possible. Pour on the butter mixture and stir the veggies and meat around to coat them as much as possible.

Bake for about 15 minutes or until the shrimp are pink and cooked through.

Sprinkle the top with the parsley and serve with the lemon, cut into wedges.

I didn’t make any side dishes to go along with our meal. Instead, three of us joyfully dug into plates (and seconds) of this well-seasoned deliciousness.

If you want to stretch it further, I’d suggest a nice side of red beans and rice to go with it.

We really enjoyed this dish. It had amazing flavor (probably thanks to the Old Bay and copious amounts of garlic), and it gave a little taste of the coast here in the middle of Kansas.

Of course, with how much rain we’ve gotten lately, people may not want to be reminded of the ocean, but who can resist such a good, hearty meal?

Lindsey is the office manager of the Hillsboro Free Press. She can be reached at: