Oven baked Shrimp Boil is an easy dinner-friendly dish that can be enjoyed within less than an hour! Requires very little preparation, few ingredients, and pretty much no clean up.
The plan was to share these date bars I teased you with but since it’s the 22nd of the month (aka Recipe Redux), you are getting Oven Baked Shrimp Boil as it fits the theme “start unpacking your favorite vacation memories”. Few weeks ago, the boyfriend and I shared shrimp boil and fish + chips right by the Grapevine marina while pretending to be somewhere near the beach. Even though it wasn’t a ‘vacation’ per say but we had a lovely time in our own hometown, I thought why not make shrimp boil at home. I thought shrimp boil was a complicated dish, boy I was so wrong. It’s a dinner friendly dish that can be done in 30 minutes, with very little ingredients or preparation to feed a small or large crowd. I came across different methods for making shrimp boil – the traditional boil method // on a grill // in the oven. I opted the oven method because cooking seafood in a tiny apartment is never a good idea. I like shrimp but I don’t want everything to smell like shrimp all the time.
Shrimp boil is traditionally made in a stock pot with onion, garlic then, other add-ons such as potatoes, corn, andouille sausage, and shrimp. Everything is boiled with Old Bay or similar seasoning. The version I am sharing has just the essentials – potatoes, corn, shrimp with butter & Tony Chachere seasoning. Feel free to add sausage of your choice, try the traditional stockpot method, or use the Old Bay seasoning for your shrimp boil…Whatever method or seasoning you use, I encourage you to throw a ‘shrimp boil’ party before the Summer ends (like ASAP) or enjoy it simply for dinner using the oven baked version. Shrimp-boil is enjoyed mostly in the Summer but I think we are going to eat this dish all year long. The boyfriend and I enjoyed the spicy, buttery seasoning with corn, potatoes, and shrimp. It is not as juicy like the traditional version but it’s delicious and great for a homemade dinner. And the best part – virtually no clean up. Everything is sealed inside an aluminum foil into a packet. This reminds me of salmon en papillote, another weeknight-friendly recipe with no clean up.
Some notes before making Oven Baked Shrimp Boil:
- Depending upon the size and type of potato used, it may not get fully cooked (which happened to me). I suggest cutting potatoes evenly and par-boiling them first. Par-boiling potatoes will also cut down on baking time, which means juicy shrimp!
- Season foil packets generously and you may need to add additional seasoning at the end depending upon your taste.
- Do not open foil packets in between.
- The recipe is naturally gluten-free however be careful with the seasoning spice mix. Old Bay seasoning is gluten-free while Tony Chachere says it may contain gluten, wheat, and milk.
- Old Bay seasoning has reduced sodium version (95 vs 160 mg sodium per tsp) & Tony Chachere has a salt-free version if you are looking to watch your sodium intake. It uses potassium chloride as a salt substitute so if you take potassium sparing diuretics, have a kidney disease, or take medications esp for high-blood pressure – I would simply stay away from it.
- 1 lb large shrimp, fully cooked, unpeeled, devined
- 2 ears of corn, cut into thirds
- 2 large potatoes (or use 6 small potatoes), peeled and cut into quarters
- 2 tablespoon Tony Chachere or Old Bay seasoning
- 2 tablespoon butter, cut into small pieces
- 2-3 sprigs of parley, sliced of lemon for garnish
- In a medium pot, par boil potatoes for 6-8 minutes. You should be able to prick a fork through it but it shouldn't feel slightly raw inside.
- Preheat the oven to 400F.
- Cut an aluminum foil into 2 rectangle pieces. Divide shrimp, par-boiled potatoes, and corn on a foil. Generously sprinkle about 1 tablespoon seasoning and 1 tablespoon butter on each foil piece. Seal each foil into a packet closing the sides.
- Bake in the oven for 10-12 minutes until corn and potatoes are cooked.
- Remove from the oven, open the foil packet and sprinkle more seasoning if desired. Garnish with parsley and lemon pieces right before serving.
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