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sheet pan shrimp boil on plate with cornbread on the side
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Sheet Pan Shrimp Boil

This Sheet Pan Shrimp Boil brings all the flavors of a classic seafood boil to one easy pan. Juicy shrimp, smoky andouille sausage, sweet corn, and tender baby potatoes are roasted in a rich Cajun garlic butter, then finished with roasted lemon and fresh parsley for an easy, flavor-packed dinner with minimal cleanup.
Course Main Course
Cuisine American
Keyword sheet pan recipes, Shrimp Recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 474kcal
Author Kathleen

Ingredients

For the Sheet Pan

  • 1 1/2 pounds baby Yukon Gold potatoes halved
  • 1 tablespoon

    olive oil


  • 2 ears corn cut into 2-inch pieces
  • 12 ounces smoked andouille sausage sliced into ½-inch rounds
  • 1 1/2 pounds large shrimp 21-25 count, peeled and deveined

Seasoned Garlic Butter

  • 10 tablespoons unsalted butter melted, divided
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • pinch of cayenne pepper optional

For Serving

  • 1 lemon halved (for roasting)
  • fresh lemon wedges
  • 2 tablespoons fresh parsley chopped
  • Additional melted butter optional
  • Hot sauce optional
US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 425°F (218ºC). Line a large rimmed baking sheet with parchment paper for easier cleanup, if desired.
  • Roast the potatoes: In a large bowl, toss the potatoes (1 1/2 pounds) with the olive oil (1 tablespoon), 1 teaspoon of the Old Bay seasoning, the smoked paprika (1 teaspoon), and black pepper (1/2 teaspoon) until evenly coated. Arrange the potatoes cut-side down in a single layer on the prepared baking sheet. Roast for 15 minutes, or until they begin to brown around the edges.
  • Prepare the Cajun garlic butter: While the potatoes roast, whisk together 8 tablespoons of the melted butter, the garlic (1 1/2 tablespoons), the remaining 2 teaspoons Old Bay seasoning, the Cajun seasoning (1 teaspoon), salt (1/4 teaspoon), Worcestershire sauce (1 teaspoon), lemon zest (1 teaspoon), and cayenne pepper (a pinch), if using. Reserve the remaining 2 tablespoons of melted butter for finishing the dish.
  • Add the sausage and corn: Remove the sheet pan from the oven. Add the sausage (12 ounces) and corn (2 ears). Drizzle about 2 tablespoons of the Cajun garlic butter over the sausage and corn, gently tossing to coat while leaving the potatoes mostly undisturbed so they continue to brown. Return the pan to the oven and roast for 8 to 10 minutes, or until the sausage begins to brown and the corn is crisp-tender.
  • Add the shrimp: Pat the shrimp (1 1/2 pounds) dry with paper towels and add them to the sheet pan. Drizzle the remaining Cajun garlic butter over the shrimp and gently toss everything together. Nestle the lemon halves, cut-side up, onto the sheet pan.
  • Finish roasting: Return the pan to the oven and roast for 6 to 8 minutes, or until the shrimp are pink, opaque, and curled into a loose "C."
  • Finish and serve: Remove the sheet pan from the oven. Drizzle the reserved 2 tablespoons of melted butter over everything, then squeeze the roasted lemon halves over the shrimp boil. Sprinkle with the chopped parsley (2 tablespoons) and serve immediately with fresh lemon wedges, hot sauce, and additional melted butter, if desired.

Notes

Notes

  1. Patting the shrimp dry helps the garlic butter cling better and encourages better roasting.
  2. Baby Yukon Gold potatoes roast beautifully, developing crisp edges while staying creamy inside.
  3. Arrange the potatoes cut-side down and avoid stirring them during the first stage of roasting for the best browning.
  4. Large shrimp (21–25 count) stay juicy and are less likely to overcook than smaller shrimp.
  5. Shrimp are perfectly cooked when they turn pink, opaque, and curl into a loose "C." Tight "O"-shaped shrimp are usually overcooked.
  6. For even more heat, increase the cayenne pepper or serve with your favorite hot sauce.
  7. Warm crusty bread or Southern cornbread is perfect for soaking up the buttery pan juices.

Nutrition

Serving: 1serving | Calories: 474kcal | Carbohydrates: 24g | Protein: 14g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 99mg | Sodium: 584mg | Potassium: 748mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1073IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg