Shrimp Boil made in a skillet is an exciting twist on the classic! All the great flavors of a shrimp boil yet it this version has even more flavor thanks to the browning you get from a skillet. It's so easy to throw together and you'll love that it's ready in no time!
Place potatoes on a large plate and microwave on high power for 2 minutes.
Turn potatoes then continue to microwave until just tender, about 2 minutes longer (if they aren't really small they'll take a little longer. Make sure they are tender at this point). Let cool slightly then cut in half.
Meanwhile, heat olive oil in a very large non-stick skillet (at least 12-inches and deep) over medium heat.
Add onions and saute until tender, about 4 minutes. Push onions over to the far side of pan, add in potatoes.**
Season with salt and pepper and cook turning occasionally, until lightly golden brown, about 3 minutes. Push potatoes to opposite side with onions.
Add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. Scoot sausage add in garlic and saute 1 minute, or until lightly golden.
Add butter, shrimp and corn to skillet. Sprinkle in seafood seasoning and thyme and season with salt and pepper to taste (don't overdue it with salt as the sausage is salty).
Cook tossing occasionally 2 minutes, then add spinach and cook until spinach has wilted and until the shrimp is cooked through (it should be opaque throughout).
Pour in lemon juice and toss. Serve warm garnished with parsley if desired.
Frozen and thawed shrimp is recommend instead of the shrimp at the meat counter. It may have been sitting there for a few days. Weight taken after shrimp is thawed.
*Note that this is spicy, if you don't like heat use another seafood seasoning and a milder sausage.
**Tip: put potatoes in cut side down so they'll brown nicely. Those rounded sides don't brown as well.
Also don't stir much during cooking so ingredients have a chance to brown a little.