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Sheet Pan Cajun Shrimp Boil
15
min active
·
40
min total
·
4
servings
This sheet pan Cajun shrimp boil gives you potatoes, corn, sausage, shrimp, and garlicky Cajun butter without the big pot cleanup.
Storage & Reheating
Store: leftovers up to 2 days.
Reheat: potatoes, corn, and sausage first, then add shrimp just long enough to warm through.
Avo's Tip
Dry the shrimp well before seasoning so the Cajun butter clings instead of sliding off.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use frozen corn?
Yes. Thawed frozen corn works; pat it dry so it roasts instead of steaming.
Can I make this with no sausage?
Yes. Add extra shrimp or more potatoes and corn, but sausage adds smoky flavor.
How do I keep the shrimp from overcooking?
Add shrimp only for the final 6 to 8 minutes and pull the pan once the shrimp are opaque.
Why It Works
Par-cooking the potatoes keeps the timing realistic
Adding shrimp at the end keeps it juicy.
Quick Fixes
Potatoes are still firm: roast them a few extra minutes before adding shrimp.
Pan feels crowded: split onto two pans.
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Ingredients
1
—
1 lb large shrimp, peeled and deveined, tails on or off
2
—
12 oz andouille or smoked sausage, sliced into coins
3
—
1 1/2 lb baby potatoes, halved
4
—
3 ears corn, cut into small pieces
5
—
1 lemon, thinly sliced
6
—
3 cloves garlic, minced
7
—
4 tablespoons unsalted butter, melted
8
—
1 tablespoon Cajun seasoning
9
—
1 teaspoon smoked paprika
10
—
1 tablespoon olive oil
11
—
Chopped parsley, for serving
12
—
Extra lemon wedges, for serving
Instructions
1
Heat oven to 425°F. Microwave or boil the potatoes until just barely tender, about 7 to 9 minutes, then drain well.
2
On a large sheet pan, toss potatoes, corn, sausage, lemon slices, olive oil, melted butter, garlic, Cajun seasoning, and smoked paprika.
3
Spread everything into an even layer and roast for 15 minutes, stirring once halfway through.
4
Pat shrimp dry, add it to the pan, and toss with the buttery seasoning on the sheet pan.
5
Roast for 6 to 8 minutes more, until shrimp are opaque and potatoes are tender.
6
Sprinkle with parsley and serve with extra lemon wedges. Spoon any pan butter over the shrimp and potatoes.
RECIPE
Sheet Pan Cajun Shrimp Boil
15
min active
·
40
min total
·
4
servings
1
Heat oven to 425°F. Microwave or boil the potatoes until just barely tender, about 7 to 9 minutes, then drain well.
2
On a large sheet pan, toss potatoes, corn, sausage, lemon slices, olive oil, melted butter, garlic, Cajun seasoning, and smoked paprika.
3
Spread everything into an even layer and roast for 15 minutes, stirring once halfway through.
4
Pat shrimp dry, add it to the pan, and toss with the buttery seasoning on the sheet pan.
5
Roast for 6 to 8 minutes more, until shrimp are opaque and potatoes are tender.
6
Sprinkle with parsley and serve with extra lemon wedges. Spoon any pan butter over the shrimp and potatoes.
ingrediENTS
—
1
1 lb large shrimp, peeled and deveined, tails on or off
—
2
12 oz andouille or smoked sausage, sliced into coins
—
3
1 1/2 lb baby potatoes, halved
—
4
3 ears corn, cut into small pieces
—
5
1 lemon, thinly sliced
—
6
3 cloves garlic, minced
—
7
4 tablespoons unsalted butter, melted
—
8
1 tablespoon Cajun seasoning
—
9
1 teaspoon smoked paprika
—
10
1 tablespoon olive oil
—
11
Chopped parsley, for serving
—
12
Extra lemon wedges, for serving
instructions
High comfort. Low effort. Designed for real weeknights.
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