20-Min Garlic Butter Shrimp & Corn Boil
Sheet-pan seafood boil with shrimp, corn, and potatoes in a garlicky butter sauce—no boiling pot required. Dump everything on foil, roast until shrimp curl, and devour straight from the pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 ears corn, cut into 2-inch rounds
- ¾ lb baby potatoes, halved
- 1.5 tbsp cajun seasoning
Instructions
- 1
Preheat oven to 425°F. Tear off a large sheet of foil and place it on a sheet pan.
- 2
Arrange potatoes and corn in the center of the foil. Drizzle with olive oil, salt, and pepper.
- 3
Fold foil up and around the vegetables loosely. Roast for 10 minutes until potatoes just soften.
- 4
Remove from oven. Add shrimp, butter, garlic, and cajun seasoning. Fold foil closed and return to oven.
- 5
Roast 6-8 minutes until shrimp are pink and just cooked through; do not overcook.
- 6
Carefully open foil (steam will release). Serve hot directly from the pan with crusty bread.
Tools you’ll need
- large sheet pan
- aluminum foil
- knife and cutting board
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