Ina Garten Oven-Roasted Southern Shrimp Boil skips the big pot of water because everything roasts on one pan at 425 degrees. She adds potatoes, corn, kielbasa, and shrimp in stages with Old Bay, so nothing overcooks. It’s an easy family dinner that feels like a cookout.
The key move is adding ingredients in three rounds: potatoes first for 12 minutes, then corn and kielbasa, then shrimp last. If you dump it all in at once, the shrimp turn rubbery while the potatoes stay raw inside.
Source: Go-To Dinners (2022)
Ina Garten Oven-Roasted Southern Shrimp Boil
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutes710
kcalSmoky kielbasa, plump shrimp, crispy-edged potatoes, and sweet corn roasted together with Old Bay on one pan, then finished with fresh lemon juice and parsley for a bright, satisfying meal.
Ingredients
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
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
Directions
- Preheat the oven: Preheat the oven to 425 degrees.
- Roast the potatoes: In a large (13 x 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 sides down, and roast for 12 minutes.
- Add corn and kielbasa: Meanwhile, place the corn in a medium bowl, add 1½ tablespoons olive oil, 1½ teaspoons Old Bay Seasoning, ½ teaspoon salt, and ¼ teaspoon pepper and toss well. When the potatoes have cooked for 12 minutes, turn them with a small spatula and spread out in the pan. Add the corn and kielbasa and roast for 10 minutes.
- Add the shrimp: Meanwhile, place the shrimp in the same bowl and toss 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 to 15 minutes longer, tossing halfway through with a large metal spatula, until the shrimp are just cooked.
- Finish and serve: Sprinkle with the parsley and the juice of one lemon. Cut the second lemon in wedges. Serve hot in large bowls with the lemon wedges and an extra bowl for discarding the corn cobs and shells.
FAQs
Can I use peeled shrimp instead of shell-on?
Shell-on shrimp stay juicier during roasting because the shell protects them from the high oven heat. You can use peeled shrimp, but cut the roasting time by 3 to 4 minutes and watch them closely so they don’t dry out.
How do I store leftover shrimp boil?
Store any leftovers in an airtight container in the fridge for up to 2 days. The shrimp and corn reheat best in a hot oven at 400 degrees for about 5 minutes. Microwave works in a pinch, but the kielbasa loses its crispy edges.
What can I use instead of kielbasa?
Andouille sausage is a great swap and adds even more spice. You could also try smoked chorizo or hot Italian sausage. Just keep the pieces about the same size so they cook evenly with the other ingredients.
Can I prep this ahead of time?
You can halve the potatoes, cut the corn, and slice the kielbasa up to a day ahead. Keep them covered in the fridge. Season and toss everything right before roasting, because the salt draws out moisture if it sits too long.
How do I know when the shrimp are done?
The shrimp are ready when they curl into a loose C shape and turn pink with a few brown spots from the roasting pan. If they curl into a tight O, they went too long. Pull them at the C stage and the carryover heat finishes the job.
