Sheet Pan Shrimp Boil
A fun and easy shrimp boil made on a single sheet pan, featuring juicy shrimp, tender potatoes, sweet corn, and smoky sausage, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound raw shrimp, peeled and deveined Use large or extra-large shrimp for best results.
- 1 pound baby potatoes Chop larger potatoes into small pieces for even cooking.
- 2 ears fresh corn, cut into chunks Frozen corn can be used but should be thawed first.
- 12 ounces smoked sausage (Andouille or kielbasa) Substitute with turkey sausage for a lighter option.
- 1/2 cup butter Melted butter is used for drizzling; olive oil can be used as a dairy-free substitute.
Seasoning
- 1 tablespoon Cajun seasoning Adjust spice level based on preference.
- 1 clove garlic, minced Fresh garlic enhances flavor.
- 1 pinch salt To taste.
- 1 teaspoon paprika For added flavor.
- 1 lemon juice Add at the end for a fresh finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Prepare a large sheet pan by lining it with foil for easy cleanup.
- Chop baby potatoes into small pieces if using larger ones.
Cooking
- Spread chopped potatoes evenly on the sheet pan and roast for 10 minutes.
- After 10 minutes, add smoked sausage and corn to the pan, toss gently, and roast for another 5-7 minutes.
- Finally, add shrimp to the pan, drizzle with melted butter mixed with garlic, Cajun seasoning, salt, and paprika, and roast for an additional 5-7 minutes until shrimp are cooked through.
- Remove from the oven and drizzle with fresh lemon juice before serving.
Notes
For optimal timing, start potatoes first as they require the longest cooking time. Avoid overcooking shrimp; they should turn pink and curl into a loose C shape when done. Store leftovers in an airtight container for up to 2 days.