YumVerseEats
Cajun Comfort
Sheet Pan Cajun Shrimp Boil
A low-cleanup Cajun-inspired shrimp boil with tender potatoes, sweet corn, smoky sausage, and juicy shrimp roasted on one pan.
RECIPE AT A GLANCE
15
min
Active Time
40
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Par-cooking the potatoes keeps the timing realistic. Adding shrimp at the end keeps it juicy.
Ingredients
Protein
• 1 lb large shrimp, peeled and deveined, tails on or off
• 12 oz andouille or smoked sausage, sliced into coins
Vegetables
• 1 1/2 lb baby potatoes, halved
• 3 ears corn, cut into small pieces
• 1 lemon, thinly sliced
• 3 cloves garlic, minced
Sauce
• 4 tablespoons unsalted butter, melted
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
Topping
• Chopped parsley, for serving
• Extra lemon wedges, for serving
How to Make It
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.
How to Make It
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
Protein
• 1 lb large shrimp, peeled and deveined, tails on or off
• 12 oz andouille or smoked sausage, sliced into coins
Vegetables
• 1 1/2 lb baby potatoes, halved
• 3 ears corn, cut into small pieces
• 1 lemon, thinly sliced
• 3 cloves garlic, minced
Sauce
• 4 tablespoons unsalted butter, melted
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
Topping
• Chopped parsley, for serving
• Extra lemon wedges, for serving
Storage & Reheat
Store:
Store leftovers up to 2 days.
Reheat:
Reheat potatoes, corn, and sausage first, then add shrimp just long enough to warm through.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
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.
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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