Skillet Shrimp Boil with Garlic Butter Potatoes (Print Version)

A one-pan shrimp boil skillet with crisp baby potatoes, corn, smoky sausage, and a glossy garlic butter finish.

# Ingredients:

For the boil skillet

01 - 1 1/2 lb (680 g) baby Yukon gold or baby red potatoes, halved
02 - 3 ears corn, cut into 2-inch pieces
03 - 1 tablespoon olive oil
04 - 12 oz (340 g) gluten-free smoked andouille-style sausage or kielbasa, sliced 1/2 inch thick
05 - 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on or off
06 - 1 teaspoon kosher salt, divided
07 - 1/2 teaspoon black pepper

For the garlic butter

08 - 6 tablespoons (85 g) unsalted butter
09 - 5 cloves garlic, minced
10 - 2 teaspoons Old Bay seasoning
11 - 1 teaspoon Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1 lemon, half juiced and half cut into wedges
14 - 3 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Add the potatoes and cook for 8 minutes, then add the corn and cook 4 minutes more. Drain well and let the steam escape for 2 minutes.
02 - Heat olive oil in a large 12-inch skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes, turning once or twice, until browned at the edges.
03 - Add the drained potatoes and corn to the skillet. Season with 1/2 teaspoon salt and the black pepper. Cook for 5-6 minutes, turning occasionally, until the potatoes pick up golden spots.
04 - Reduce the heat to medium. Push the food toward the sides, add the butter to the center, then stir in garlic, Old Bay, Cajun seasoning, and smoked paprika. Cook for 30-45 seconds until fragrant.
05 - Pat the shrimp dry and season with the remaining 1/2 teaspoon salt. Add them to the skillet in a single layer and cook for 1-2 minutes per side, until pink, firm, and opaque.
06 - Toss everything together with lemon juice and parsley. Serve hot with lemon wedges and extra melted butter if you like.

# Notes:

01 - Best served right away while the shrimp are juicy and the potatoes are crisp-edged.
02 - Use two skillets or cook in batches if your pan is crowded.
03 - Keep the shrimp separate during prep and add them only at the end.

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