Skillet Shrimp “Boil”: With Potatoes, Corn, And Sausage
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A simplified low-country boil featuring roasted potatoes, corn, andouille sausage, and shrimp with Old Bay butter. This one-skillet meal delivers all the classic flavors with less mess.
Ingredients
- 29.6 ml unsalted butter at room temperature
- 4.93 ml Old Bay Seasoning
- 4.93 ml freshly squeezed lemon juice
- 227 g baby Dutch or red potatoes halved if small, quartered if large
- 2 andouille sausages sliced 1 inch thick
- 14.8 ml high-heat oil, such as canola or safflower
- Kosher salt and freshly ground black pepper
- 454 g peeled and deveined shrimp tails removed
- 237 ml fresh or frozen and thawed corn
- 29.6 ml fresh parsley chopped
- Lemon wedges for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 1.9 mg
- Magnesium: 73.2 mg
- Phosphorus: 343 mg
- Potassium: 617 mg
- Zinc: 1.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml Old Bay Seasoning
- 4.93 ml freshly squeezed lemon juice
- 14.8 ml high-heat oil, such as canola or safflower
- Kosher salt and freshly ground black pepper
- 237 ml fresh or frozen and thawed corn
Prepare
- 29.6 ml unsalted butter, at room temperature
- 227 g baby Dutch or red potatoes, halved if small, quartered if large
- 2 andouille sausages, sliced 1 inch thick
- 454 g peeled and deveined shrimp, tails removed
- Chop 29.6 ml fresh parsley
- Lemon wedges, for serving
Let's Cook
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Step 1.
Preheat the oven to 500°F with a rack in the lower third. In a small bowl, combine 2 tablespoons room-temperature unsalted butter, 1 teaspoon Old Bay Seasoning, and 1 teaspoon lemon juice; set aside.
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Step 2.
In a 10-inch oven-safe skillet, toss ½ pound halved or quartered baby Dutch or red potatoes and 2 sliced andouille sausages with 1 tablespoon high-heat oil. Season with salt and pepper. Roast until potatoes are lightly browned and tender, 25–30 minutes, stirring occasionally.
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Step 3.
While the potatoes roast, season 1 pound peeled and deveined shrimp with salt and pepper.
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Step 4.
Carefully remove the skillet from the oven. Reduce oven temperature to 425°F. Add the shrimp, 1 cup fresh or thawed frozen corn, and 1 tablespoon of the reserved butter mixture to the skillet. Toss to combine. Return to the oven and roast until shrimp are opaque and cooked through, 6–8 minutes.
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Step 5.
Carefully remove the skillet from the oven. Toss the shrimp mixture with the remaining butter mixture and 2 tablespoons chopped fresh parsley. Serve immediately with lemon wedges for squeezing.