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We are dishing up the South and combining delicious Cajun flavors with a simple sheet pan dinner. Sheet Pan Shrimp Boil is super easy to make and extra delicious. It is awesome in every way possible.
My Darb is a huge fan of spicy Cajun flavors and seafood. So, it isn’t any surprise that this Sheet Pan Shrimp Boil is one of his favorite dinners.
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.
How to Make Sheet Pan Shrimp Boil
- Begin by parboiling the potatoes. Parboiling is essentially pre-cooking your food but not completely. 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 want the potatoes to be cooked almost all of the way through because they will finish cooking in the oven for 12-15 minutes.
- 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}.
- Then turn your attention to the lemon Cajun 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.
- 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.
- Bake for 12-15 minutes at 400 degrees. It doesn’t take long. The shrimp will turn pink and the sausage will warm nicely.
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.
Looking for other Easy Dinner recipes? Try these…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Sheet Pan Cajun Shrimp Boil
Ingredients
- 1 pound baby yukon gold potatoes, or potatoes of choice
- 3 ears yellow corn, each cut into 4 pieces
- ½ cup butter, melted
- 1 ½ Tablespoons Old Bay Seasoning
- ½ Tablespoon creole seasoning
- ½ lemon, 1/2 juiced and the other half cut into wedges
- 1 pound medium shrimp, peeled & deveined
- 13 ounces andouille sausage, cut on the bias
Instructions
- Preheat oven to 400°. Spray sheet pan with non stick spray and set aside.
- 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.
- 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.
- 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.
- Bake for 12-15 minutes. Remove when the shrimp are opaque in color.
- Serve with lemon wedges and enjoy.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
