Shrimp Boil Recipe

Sheet Pan Shrimp with Chorizo and Corn
Oven Does the Magic.  Great for Entertaining

Shrimp boil recipe is a great eat-with-your-hands recipe.  Best of all, it is done in the oven where you can control the quantity without worrying the change of cook time.

Total Time: 40-45 Minutes
Prep Time: 10-15 Minutes  
Inactive Cook Time: 30 Minutes  
Serving: 4-6

Oven is always my go-to kitchen tool because temperature control is very important to make a great dish and wonderful dinner.  Plus, there is always very little dishes to clean after.

The goal of this recipe is to eat with your hands.  And have the least dishes to wash. 

TIPS & TRICKS

This recipe recommends to use fresh corn on the cobs.  The alternative is a veggie platter.  You can buy it, make your own by asking your kids, friends and/or family to help you to do so.

If you love hot and spicy food, Anduille sausage would be great in this recipe.  Most people in my family can only accept very mild heat.  So, I stick with pre-cooked chorizo sausage (a.k.a. Spanish Sausage) when I cook for them.  If chorizo sausage is still too spicy, pre-cooked Kielbasa sausage would be a good substitute.

Feel free to double the quantity of the shrimp and sausage.  If you plan to do so, divide it into 2 baking sheets.  This will allow the same cooking time for everything and not to crowd them too much.

Frozen Corn As Substitute

This shrimp boil recipe is perfect during spring and fall when fresh corns are available in the store.  But you still can enjoy it during the winter.  If you can't find fresh corn, use the frozen ones.  Here are the tips if you choose the frozen kind:

Just bring a pot of water to a boil, add 1 teaspoon of each salt and sugar (I personally prefer to use natural cane sugar, such as Sugar in the Raw) and frozen corns into the boiling water.  Don't thaw the corn.  Just put it into the boiling water while they are still frozen.  Once the water starts boiling again, let it simmer for 20 minutes.  This will keep it crisp tender instead of soggy.  Start the cooking process before you start preparing the shrimp and chorizo.  It will take longer to cook through the frozen vegetables.

Shrimp Boil Recipe and Directions

Ingredients
8 ounces Pre-Cooked Chorizo Sausage (bite-size dices; about half the size of a shrimp)
2 pounds Raw Frozen Shrimp (thawed; I use the 16-20 counts.  I highly recommend you to buy whatever is on sale in the store.  Make sure they are the same count in order to have same cooking time.)
4-8 Ears Fresh Corn on the Cob (leave the husk intact)
Salt and pepper to taste
6 tablespoons Extra Virgin Olive Oil (divided)

Directions

1. Line 2 rimmed baking sheets with aluminum foil for easy clean up later.
2. Preheat oven at 350F.
3. Combine shrimps, sausage, 2 tablespoons extra virgin olive oil and a pinch of each of salt and pepper in the baking sheet (Like any sausage, chorizo sausage is very salty.  So, go easy on the salt.)
   
4. Leave the husk of the corn intact and brush extra virgin olive oil to coat each ear and single layer the corn on another aluminum foil lined baking sheet.
5. Make sure there is at least 1" space around each ear in order to cook thoroughly.  If it is needed, use an additional baking sheet.
6. Cook everything in the oven for 20-30 minutes until shrimps are opaque.

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