We are dishing up the South and combining delicious Cajun flavors with a simple sheet pan dinner.  Sheet Pan Cajun Shrimp Boil is super easy to make and extra delicious.  It is awesome in every way possible.

Sheet Pan Cajun Shrimp Boil

My Darb is a huge fan of spicy Cajun flavors and seafood.  So, it isn’t any surprise that this Sheet Pan Cajun Shrimp Boil is one of his favorite dinners.

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A sheet pan full of corn on the cob, baby potatoes, andouille sausage and of course shrimp is covered in a spicy lemon butter mixture and baked to perfection.

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Parboiling the Potatoes & Corn on the Cob

Begin by parboiling the potatoes.  Parboiling is essentially pre-cooking your food but not completely.  We want the potatoes to be cooked almost all of the way through because they will finish cooking in the oven for 12-15 minutes.

Even though we are working with small potatoes, I like to cut some of the bigger ones in half.  This ensures that they are all the same size and will cook evenly.

We are going to do the same thing with the corn on the cob.  Cut each cob into four pieces. 

Once the potatoes are parboiled, remove them from the water, to a bowl with a slotted spoon.  Then add the corn on the cob to the same water.  Cook for about 5 minutes.

When the vegetables are boiling, you can cut up your andouille sausage.  I love to keep it large chunks that I cut on the bias {or diagonally}.

Lemon Cajun Butter Sauce

Then turn your attention to the butter sauce.  Melt a stick of butter in the microwave, add the Old Bay and Creole seasonings.  Then squeeze in the juice of one half of a lemon.  Whisk ingredients together.

Pour about half of the butter mixture on the par cooked potatoes and corn on the cob.  Mix until evenly coated.

Assembling & Cooking the Sheet Pan Cajun Shrimp Boil

Then add everything to a greased baking sheet.  I like to cook the shrimp on one end of the sheet pan to be sure that they cook evenly.  Then I distribute them throughout the pan after cooking.

Pour the rest of the butter mixture over the shrimp and sausage.

Sheet Pan Cajun Shrimp Boil

Bake for 12-15 minutes at 400 degrees.  It doesn’t take long.  The shrimp will turn pink and the sausage will warm nicely.

Sheet Pan Cajun Shrimp Boil

I don’t know about you but a good sheet pan dinner is pretty hard to beat.  One pan of food that covers everyone’s taste buds.  I can’t wait to serve this one outside because for some reason it just screams summer.

Sheet Pan Cajun Shrimp Boil

Looking for other awesome dinner recipes?  Try these…

Sheet Pan Cajun Shrimp Boil

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1 lb baby yukon gold potatoes {or potatoes of choice}
  • 3 ears yellow corn {each cut into 4 pieces}
  • 1/2 cup butter {melted}
  • 1 1/2 tbsp Old Bay Seasoning
  • 1/2 tbsp creole seasoning
  • juice 1/2 lemon
  • 1 lb medium shrimp {peeled & deveined}
  • 1 13 oz. pkg andouille sausage {cut on the bias}
  • 1/2 lemon cut into wedges

Instructions

  1. Preheat oven to 400°. Spray sheet pan with non stick spray and set aside.

  2. Bring a large pot of water to a boil and par boil potatoes until just tender {10-12 minutes}. Remove potatoes with a slotted spoon and put into a medium sized bowl. Add corn to the same boiling water and cook for 5 minutes. Remove from water and add to bowl with potatoes.

  3. In a microwave proof bowl, melt butter. Add seasonings and lemon juice, whisk until combined. Pour half of the butter mixture over the potatoes and corn, stir to coat.

  4. Place seasoned potatoes and corn onto sheet pan, leaving room at one end for the shrimp. Add andouille sausage to the potatoes and corn. Place shrimp in a single layer on the clear end of the pan. Pour the rest of the butter mixture over the top of the shrimp and sausage.

  5. Bake for 12-15 minutes. Remove when the shrimp are opaque in color.

  6. Serve with lemon wedges and enjoy.

Recipe Notes

  • Everything is best when fresh and warm but you can heat it in the microwave in 30 second intervals until warm and ready to eat.

3 Piece Baking Set

6″ Whisk