Sheet Pan Shrimp Boil

Name: Sheet Pan Shrimp Boil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¼ lb Potato; 2 tbsp Olive Oil; 3 tsp Cajun Seasoning; ¾ tsp Salt; 14 oz Corn; 200 g Andouille Sausage; 2¼ tbsp Butter; 3 cloves Garlic; 1¼ lb Shrimp; 1 Lemon

By Eatpace

Cajun-spiced shrimp, smoked sausage, corn and potatoes roast together with garlic butter. Two sheet pans give everything room to brown, and the potatoes provide the side.

Total: 50 min; 15 prep · 35 cook
Serves: 4; Scale it below
Calories: 611; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Cajun shrimp, sausage, corn and potatoes on a sheet pan with lemon wedges.

50 min

Method

6 steps Oven 425°F 15 min prep · 35 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Potato with Olive Oil, half the Cajun Seasoning and half the Salt; spread cut side down on two large sheet pans.
Step 2. Roast the potatoes until their cut sides begin to brown, about 15 minutes.
Step 3. Turn the potatoes and divide Corn and Andouille Sausage between the pans. Roast until the corn begins to color and the potatoes are nearly tender, about 12 minutes, swapping the pans halfway through.
Step 4. Meanwhile, melt Butter in a microwave-safe bowl. Stir in Garlic, the rest of the Cajun Seasoning and the rest of the Salt, then toss with Shrimp.

Cook

Step 5. Divide the shrimp and garlic butter between the pans, arranging the shrimp in a single layer. Roast until the shrimp are opaque and firm and the potatoes are tender, about 8 minutes.

Finish & serve

Step 6. Toss everything in the pan juices and serve with Lemon for squeezing over the top.

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Tips

Swap it

Use another fully cooked smoked sausage if andouille is unavailable.

Good to know

Cut larger potatoes into pieces similar in size to the smaller halves so they finish cooking together.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat gently until hot.

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