You know how parents with multiple children always say they love all of their kids equally, but everyone knows that deep down they totally have a favorite? That’s kind of how we feel about this recipe. We love ALL of our recipes equally, but if we HAD to choose… this Sheet Pan Shrimp Boil definitely takes the cake.

Living and working in the city, we don’t make it to the beach very often in the summer. Well, this recipe straight up transports you to the beach (or should we say “down the shore”?).

We like a good amount of spice, so we did not skimp on the Old Bay seasoning and horseradish in the cocktail sauce. Feel free to dial it back as you see fit, if you’re not a fan of a good kick in the tastebuds.

Whether you’re enjoying this shrimp boil from your shore house or your tiny studio apartment in the city, we hope you love it all the same!

Sheet Pan Shrimp Boil with Cocktail Sauce

Ingredients:

• 1.5 lbs shrimp, peeled and deveined
• 1 lb baby red potatoes, quartered
• 3 ears of corn, cut into 2-3 small pieces
• 12 oz turkey andouille sausage, sliced; we used Garrett Valley Smoked Turkey Andouille Sausage (ingredients: turkey, water, paprika, sea salt, spice, dehydrated garlic, dehydrated onion).
• 2 small Vidalia onions, quartered
• 3 tbsp ghee, melted; we used Fourth and Heart Himalayan Pink Salt Ghee.
• 2 tbsp Old Bay seasoning
• salt and pepper, to taste
• fresh parsley and sliced lemon, optional garnishes

For the dipping sauce:

• 1/2 cup ketchup; we used Annie’s Homegrown Organic Ketchup.
• 2 tbsp horseradish; we used Kelchner’s.
• 1 tbsp coconut aminos
• juice of 1/2 lemon (about 1 tbsp)
• 1/2 tbsp Louisiana-style hot sauce, such as Crystal.
• 1/2 tbsp Old Bay seasoning

Instructions:

1. Preheat oven to 400°F.
2. Place quartered potatoes in a large pot and cover with water (there should be about 1″ of water over the potatoes). Heat over high heat until water reaches a boil, and then boil for 10 minutes. Add corn to pot for the last 5 minutes. Drain and set aside.
3. In a large bowl, combine shrimp, sausage, potatoes, corn, onion, ghee, Old Bay, salt and pepper. Toss with your hands until thoroughly combined and place on a large baking sheet in an even layer. Bake for 15 minutes, or until shrimp is cooked through.
4. Meanwhile, combine cocktail sauce ingredients.
5. Garnish with lemon slices and/or fresh parsley, and enjoy!

Yield: 5 servings

481 calories per serving • Fat: 18.3g • Carbohydrates: 40.5g • Protein: 35.8g

*Nutrition information does not include optional garnishes or cocktail sauce.