Succulent shrimp, sausage, potatoes, and corn roasted together with bright lemon butter.
# What You'll Need:
→ Seafood
01 - 1.5 pounds large raw shrimp, peeled and deveined with tails on
→ Vegetables
02 - 1.5 pounds baby potatoes, halved
03 - 4 ears corn, cut into thirds
04 - 1 medium red onion, thickly sliced
05 - 2 tablespoons fresh parsley, chopped
→ Sausage
06 - 12 ounces smoked Andouille or kielbasa sausage, sliced into 1/2-inch rounds
→ Seasonings
07 - 3 tablespoons olive oil
08 - 2 teaspoons Old Bay seasoning
09 - 1 teaspoon paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
→ Lemon Butter
13 - 4 tablespoons unsalted butter, melted
14 - 2 garlic cloves, minced
15 - Zest and juice of 1 large lemon
→ Garnish
16 - Lemon wedges for serving
# Steps to Follow:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss baby potatoes and corn with 1 tablespoon olive oil, 1 teaspoon Old Bay seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the sheet pan.
03 - Roast potatoes and corn for 15 minutes.
04 - In the same bowl, combine shrimp, sausage slices, and red onion with remaining 2 tablespoons olive oil, 1 teaspoon Old Bay seasoning, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
05 - Remove the pan from the oven and scatter the shrimp, sausage, and onion over the partially roasted potatoes and corn.
06 - Return pan to the oven and roast an additional 10 minutes, or until shrimp are pink and opaque and potatoes are tender.
07 - Whisk together melted butter, minced garlic, lemon zest, and lemon juice in a small bowl.
08 - Remove pan from oven and immediately drizzle lemon butter over hot ingredients. Gently toss to coat, sprinkle with fresh parsley, and serve with lemon wedges.
