Sheet Pan Cajun Shrimp Boil

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


  • 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


  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