Description
This Sheet Pan Shrimp Boil is an easy, flavorful one-pan twist on a classic seafood boil. Featuring juicy shrimp, tender potatoes, corn, and smoky sausage roasted with Cajun seasoning and garlic butter, it’s the perfect hands-off meal for busy weeknights or festive gatherings.
Ingredients
- 1 lb raw shrimp, peeled and deveined (tails on or off)
- 1 lb baby potatoes, halved
- 3 ears of corn, cut into 2–3 inch chunks
- 12 oz smoked sausage (like Andouille or kielbasa), sliced
- 3 tbsp olive oil or melted butter (divided)
- 3 cloves garlic, minced
- 1 1/2 tbsp Cajun or Old Bay seasoning
- Salt and black pepper, to taste
- Lemon wedges, for serving
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
- In a large bowl, toss baby potatoes with 1 tbsp oil, salt, pepper, and 1/2 tbsp Cajun seasoning. Spread on sheet pan and roast for 15–20 minutes.
- Add corn and sausage slices to the pan, drizzle with another tbsp of oil, season with additional Cajun spice, and roast for 10 more minutes.
- Toss shrimp with remaining 1 tbsp oil or melted butter, garlic, and remaining Cajun seasoning. Add to the pan and roast for 8–10 minutes, or until shrimp is pink and cooked through.
- Remove from oven, squeeze fresh lemon juice over everything, and garnish with chopped parsley.
- Serve hot, straight from the pan for a casual, festive meal.
Notes
- Swap shrimp for scallops or mussels for variety.
- Use olive oil for a dairy-free version.
- Add red pepper flakes for extra spice.
- For even more flavor, toss everything in garlic butter before roasting.
- Serve with crusty bread or a fresh green salad.
