Skinny Sheet Pan Shrimp Boil

Print Rate
Course: Main Course
Prep Time: 6 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 385kcal
Perfect Fit Nutrition


  • 1 lb peeled and deveined Shrimp
  • 13 oz turkey sausage (link kind)
  • 1 each zucchini, sliced
  • 3 ears Corn on cob, sliced into 5-6 pieces
  • 1.5 lb Baby red potatoes, diced
  • 8 oz Bella mushrooms
  • 5 tbsp Butter
  • 1.5 tbsp Creole Seasoning or more to taste (we like Tony's)
  • 4 cloves Garlic, minced


  • Preheat oven to 400 degrees.
  • Fill a large pot with salted water and bring to a boil.
  • While waiting on oven and pot to heat, cut potatoes into 4 or 6 pieces (want them slightly large).
  • Slice Zucchini.
  • Cut corn cobs crosswise into 6 pieces.
  • Melt 5 tbsp of butter and mix in minced garlic cloves and creole seasoning.
  • Place corn, mushrooms and zucchini on a large sheet pan and pour half the butter mixture over vegetables. Toss well.
  • Place pan in preheated oven for 20 minutes.
  • Once water is boiling, add potatoes and cook for 12-13 minutes or until for tender.
  •  Meanwhile, slice sausage into thin rounds and prepare shrimp.
  • Once potatoes are done, combine with shrimp and pour the remaining butter mixture over the top. Toss gently.
  • Once veggies have cooked for 20 minutes, pull out the sheet pan and add shrimp and potato mixture and sausage rounds.
  • Place back in the oven for 10 minutes or until shrimp is done.
  • Serve with lemon wedges and parsley garnish. 


Serving: 1serving | Calories: 385kcal | Carbohydrates: 36g | Protein: 26g | Fat: 16g