Sheet Pan Cajun Shrimp Boil
This easy Sheet Pan Shrimp Boil is full of incredible flavors and topped with a Cajun lemon butter sauce that brings it all together.
Servings: 6 servings
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
Serving: 1g | Calories: 456kcal | Carbohydrates: 17g | Protein: 24g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1055mg | Potassium: 648mg | Fiber: 2g | Sugar: 2g | Vitamin A: 837IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 2mg