Low Carb Sheet Pan Shrimp Boil:
I love an easy dinner, especially on a busy weeknight. I think we can all agree on that. I also hate doing dishes. I think we can all agree on that too. Cool, just glad we’re all on the same page here friends. This recipe is one I like to make all year round despite the “summery” vibes it gives off. It’s so easy to throw together and pair with rice (if carbs are your thing), cauliflower rice (if carbs aren’t your thing), pasta, or my favorite version, spaghetti squash. Read on for a few ways I like to create this meal and some helpful tips too! Full recipe for Low Carb Sheet Pan Shrimp Boil is below!
1 Large Sheet Pan
1 Large Mixing Bowl
Knife & Cutting Board
A Shrimp Boil is really called a Low Country Boil. I actually learned about this on a recent trip to Charleston, SC (aka the low country). How this dish first originated is up for debate, but being a coastal state fresh shrimp are fairly accessible. A classic shrimp boil has shellfish/shrimp, meats, vegetables like corn and potatoes, lemons, and a whole lot of seasoning. The food is usually all boiled in a pot and then served picnic and family style. However, I wanted SIMPLE! So I made this into an easy versatile sheet pan meal instead.
There is NO boiling, just a quick roast in the oven and you’re good to go. I defrosted my shrimp and patted it dry, sliced my chicken andouille sausage, sliced and halved some zucchini (this is what I had on hand as I try to eat seasonally), and chopped up a few lemon wedges. If you’re looking to replace the classic “potato” in this dish with some similar low carb options try using radishes or jicama root instead. I seasoned the whole mixture with a homemade blend of old bay seasoning in a bowl and tossed it on the sheet pan. Just bake until the veggies are tender and shrimp is cooked! If you are using denser veggies (like the radishes or jicama I would suggest waiting till they are almost tender before adding the shrimp to the pan to prevent over cooking). Serve as is, with a side salad, cauliflower rice, or over spaghetti squash boats (as pictured). Drizzle a bit of tangy and spicy mayo and sprinkle on a bit of fresh parsley. Find the complete recipe for this Low Carb Sheet Pan Shrimp Boil below!
For the spaghetti squash:
I always microwave my spaghetti squash for 2-3 minutes. This makes it so much easier to cut in half. After dividing it in half I scoop out the seeds and add a bit of olive oil, salt, and pepper. I bake it on the sheet pan cut side down for 45-50 minutes at 350 degrees. If I am in a really big hurry or just feeling extra lazy, I use a glass pie plate and microwave each half of the squash in about an inch of water for 7-10 minutes or until tender. This tends to have a bit more moisture to it but makes dinner prep so much easier! Do what works best for you!
Low Carb Sheet Pan Shrimp BoilPrint Recipe
- 1/2 lb Raw Shrimp
- 8 oz. Andouille Sausage (I used chicken Andouille)
- 1 Large Zucchini, sliced and halved
- Optional Veggies (diced radishes or jicama root in place of classic potatoes)
- 2 Garlic Cloves, minced
- 3 tbsp Butter, melted
- 1 Tablespoons of Old Bay Seasoning
- 1/2 Lemon, Sliced
- 1/2 cup Mayo
- 1 Tbsp. Dijon Mustard
- 1/tsp. Lemon Juice
- 1 tsp, Old Bay Seasoning
- A few dashes of Tabasco Sauce
- Optional- Spaghetti Squash or Cauliflower Rice
Preheat your oven to 425 degrees F.
In a large bowl combine the shrimp, sausage, zucchini, any other veggies you may want to use, and lemon slices.
Melt the butter and pour over the mixture. Add the 1 tbsp. of old bay and the minced garlic. Use your hands to fully incorporate the seasoning until it coats the mixture.
Pour everything out onto a sheet pan. Spread it out so everything is even and flat on the pan. *Note* If using a denser root vegetable like radishes or jicama, you may want to par-bake these first because they will take longer to cook.
Bake for about 15-20 minutes or until the shrimp is cooked through.
While the sheet pan is baking, prepare a dipping sauce. In a bowl, combine the mayo, mustard, lemon juice, hot sauce, and old bay seasoning. Mix until well blended.
Remove the sheet pan from the oven and serve with cauliflower rice or over a baked spaghetti squash if desired. Garnish with parsley and the dipping sauce.
I always microwave my spaghetti squash for 2-3 minutes. this makes it so much easier to cut in half. After dividing it in half I scoop out the seeds and add a bit of olive oil, salt, and pepper. TO BAKE- I bake it on the sheet pan cut side down for 45-50 minutes at 350 degrees. MICROWAVE- If I am in a really big hurry or just feeling extra lazy, I use a glass pie plate and microwave each half of the squash (cut side down) in about an inch of water for 7-10 minutes or until tender. This tends to have a bit more moisture to it but makes dinner prep so much easier!