Ina Garten’s Oven-Roasted Southern Shrimp Boil is made with Yukon Gold potatoes, olive oil, Old Bay seasoning, corn, smoked kielbasa, large shrimp, fresh parsley, and lemons. This easy Southern shrimp boil recipe creates a delicious dinner that takes about 47 minutes to prepare and can serve up to 4 people.
This Oven-Roasted Southern Shrimp Boil Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 1 pound small (1-inch diameter) Yukon Gold potatoes, halved
- Good olive oil
- Old Bay Seasoning
- Kosher salt and freshly ground black pepper
- 3 ears corn, husked and cut crosswise in 1½-inch chunks (see note)
- 1 pound smoked kielbasa, sliced ½-inch-thick diagonally
- 1½ pounds large (16 to 20-count) shrimp in the shell
- 2½ tablespoons minced fresh parsley
- 2 lemons
How To Make Oven-roasted Southern “shrimp Boil”?
- Preheat the oven: Preheat your oven to 220°C / 425°F.
- Prepare the potatoes: In a large 33 × 40 cm / 13 × 16-inch roasting pan, toss the potatoes with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Spread the potatoes in a single layer, cut side down, and roast for 12 minutes.
- Prepare the corn and kielbasa: In a medium bowl, toss the corn with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. After the potatoes have roasted for 12 minutes, turn them with a spatula, spread them out, and add the corn and kielbasa. Roast for an additional 10 minutes.
- Prepare the shrimp: In the same bowl, toss the shrimp with 1½ tablespoons olive oil, 2 teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp to the pan and roast for 10–15 minutes, tossing halfway through until the shrimp are just cooked.
- Serve: Sprinkle with fresh parsley and squeeze the juice of one lemon over the top. Cut the second lemon into wedges and serve hot in large bowls with an extra bowl for discarding corn cobs and shrimp shells.
Recipe Tips:
- Roast Potatoes Cut Side Down: This helps them get crispy and golden brown, adding texture to the dish.
- Use Large Shrimp in Shells: The shell keeps the shrimp tender and adds extra flavor as it cooks. Just make sure to season them well.
- Turn Ingredients Gently: When adding each layer, gently toss with a spatula to avoid breaking up the potatoes and sausage.
- Season Each Ingredient Separately: Toss the potatoes, corn, and shrimp separately with oil and seasoning before adding to the pan to ensure each part is well-flavored.
- Serve with Extra Lemon Wedges: The fresh lemon juice brightens the flavors, so serving extra wedges allows everyone to add as much as they like.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Oven-Roasted Southern Shrimp Boil cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Add a little olive oil to a large skillet over medium heat. Add the shrimp boil and cook, stirring occasionally, for about 5 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings)
- Calories: 450
- Total Fat: 18 g
- Saturated Fat: 4 g
- Cholesterol: 225 mg
- Sodium: 1450 mg
- Potassium: 800 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 5 g
- Sugars: 5 g
- Protein: 30 g
Try More Ina Garten Recipe:
- Ina Garten Summer Skillet With Clams, Sausage & Corn
- Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel
- Ina Garten Hasselback Kielbasa
- Ina Garten Veal Meatballs
Ina Garten Oven-roasted Southern “shrimp Boil”
Description
Ina Garten’s Oven-Roasted Southern Shrimp Boil is made with Yukon Gold potatoes, olive oil, Old Bay seasoning, corn, smoked kielbasa, large shrimp, fresh parsley, and lemons. This easy Southern shrimp boil recipe creates a delicious dinner that takes about 47 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C / 425°F.
- Prepare the potatoes: In a large 33 × 40 cm / 13 × 16-inch roasting pan, toss the potatoes with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Spread the potatoes in a single layer, cut side down, and roast for 12 minutes.
- Prepare the corn and kielbasa: In a medium bowl, toss the corn with 1½ tablespoons olive oil, 1½ teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. After the potatoes have roasted for 12 minutes, turn them with a spatula, spread them out, and add the corn and kielbasa. Roast for an additional 10 minutes.
- Prepare the shrimp: In the same bowl, toss the shrimp with 1½ tablespoons olive oil, 2 teaspoons Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp to the pan and roast for 10–15 minutes, tossing halfway through until the shrimp are just cooked.
- Serve: Sprinkle with fresh parsley and squeeze the juice of one lemon over the top. Cut the second lemon into wedges and serve hot in large bowls with an extra bowl for discarding corn cobs and shrimp shells.
Notes
- Roast Potatoes Cut Side Down: This helps them get crispy and golden brown, adding texture to the dish.
- Use Large Shrimp in Shells: The shell keeps the shrimp tender and adds extra flavor as it cooks. Just make sure to season them well.
- Turn Ingredients Gently: When adding each layer, gently toss with a spatula to avoid breaking up the potatoes and sausage.
- Season Each Ingredient Separately: Toss the potatoes, corn, and shrimp separately with oil and seasoning before adding to the pan to ensure each part is well-flavored.
- Serve with Extra Lemon Wedges: The fresh lemon juice brightens the flavors, so serving extra wedges allows everyone to add as much as they like.
Ina Garten Oven-roasted Southern “shrimp Boil”