This Portuguese sheet pan shrimp boil recipe is the perfect dish for the summer months and it only takes 20 minutes to prepare and cook.
|Ready In||20 min|
|Level of Difficulty||Easy|
2 pounds of raw, shelled shrimp2 to 3 pounds of red potatoes (cubed)1 pound of Portuguese chouriço or linguiça sausage (cut into 1 or 2 inch slices)4 fresh corn on the cob (each cut into 4 pieces)1 lemon (cut into slices)2 tablespoons of olive oil2 tablespoons of butter1 teaspoon of garlic powderSeasoning:1 tablespoon of paprika2 teaspoons of salt1 teaspoon of pepper1 teaspoon of garlic powder1/2 teaspoon of Piri Piri flakes or Cayenne pepper3 tablespoons of chopped parsley Get Portuguese ingredients
- Boil the potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain and add to sheet pan to cool.
- Melt butter, oil and garlic powder in a small ramekin for about 30 seconds. Set aside.
- Place the seasonings except parsley in a mortar and pestle and mix well.
- When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.
- Pour the melted butter and oil mixture over ingredients. Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.
- *At this point you can cover the pan with foil, and put into the refrigerator until ready to cook the next day.*
- Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.
- *You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*
- Top with the parsley, serve and Enjoy!
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