Sheet Pan Cajun Shrimp Boil
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
- 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.