Sheet Pan Shrimp Boil
Made it? Rate this recipeA low-country style shrimp boil made in the oven: baby potatoes and corn on the cob pieces get a head start, then smoked sausage and shrimp join the pan for the last few minutes. Everything is tossed in Cajun garlic butter and finished with parsley and lemon.
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Step-by-Step Instructions
Preheat and start the potatoes and corn
Preheat the oven to 425°F (220°C). Put the halved potatoes and corn rounds on a large rimmed sheet pan, drizzle with the olive oil, sprinkle with 2 teaspoons of the Cajun seasoning, and toss. Spread out in a single layer with the cut sides of the potatoes facing down.
Chef's Tips
- ›Potatoes and corn need the longest, so they go in first.
- ›Cut potatoes to an even size; small pieces burn while large ones stay firm.
Roast the potatoes and corn
Roast for 20 to 25 minutes, until the potatoes are nearly tender when pierced with a knife and browned underneath, and the corn kernels are starting to color.
Chef's Tips
- ›Use this time to peel the shrimp, slice the sausage and make the Cajun butter.
Make the Cajun garlic butter
Stir the melted butter, minced garlic, the remaining 4 teaspoons Cajun seasoning and the lemon juice together in a large bowl. Pat the shrimp dry, then add the shrimp and sausage coins to the bowl and toss until coated.
Chef's Tips
- ›Taste your Cajun seasoning first. Many blends contain a lot of salt, so add the extra salt only if yours is salt-free.
- ›Keep the shrimp in the fridge until the potatoes are nearly done.
Add the shrimp and sausage
Take the pan out and push the potatoes and corn around so there is room. Spread the shrimp and sausage over the pan in a single layer, scraping all the butter from the bowl over everything. Return to the oven for 7 to 10 minutes, until the shrimp are pink, opaque and curled into a loose C shape and reach 145°F (63°C), and the sausage is hot and browned at the edges.
Chef's Tips
- ›Shrimp go from tender to rubbery quickly; start checking at 6 minutes.
- ›If the potatoes are not fully tender at this point, give them 5 more minutes before adding the shrimp.
Finish and serve
Toss everything in the pan juices, scatter with chopped parsley, and serve straight from the sheet pan with lemon wedges and extra napkins.
Chef's Tips
- ›Lay newspaper or parchment on the table and tip the pan out for a traditional shrimp boil spread.
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About This Recipe
What is this dish?
A shrimp boil, sometimes called a low-country boil or Frogmore stew, traditionally simmers shrimp, sausage, corn and potatoes in a big seasoned pot. This sheet pan version roasts the same ingredients in the oven instead, so the potatoes brown and the Cajun butter clings to everything.
Why you'll love it
You get the flavors of a seafood boil without a huge pot of water. Staging the ingredients means each one is cooked properly, and the whole meal comes out of one pan ready to eat with your hands.
When to serve
It suits summer dinners when corn is in season, casual get-togethers, game nights or any meal where you want to put one pan on the table and let people help themselves.
Quick tips
Start the potatoes and corn first, add the shrimp and sausage for the last 7 to 10 minutes, and pull the shrimp as soon as they turn opaque.
Ingredient Highlights
Shrimp
Large shrimp (21 to 25 per pound) are big enough to stay juicy in the short roasting time. Smaller shrimp cook faster and are easy to overcook on a sheet pan.
Smoked Sausage or Andouille
Pre-cooked smoked sausage adds smoky, savory fat to the pan that the potatoes and corn absorb. Andouille brings more heat; a mild smoked sausage keeps it family-friendly.
Cajun Seasoning
Cajun or Creole seasoning blends usually combine paprika, garlic, onion, cayenne, herbs and salt. Because salt content varies widely between brands, taste before adding any extra.
Substitution Options
Use chicken or turkey smoked sausage for a lighter version. Swap baby potatoes for cubed red potatoes of the same size. Old Bay seasoning can replace the Cajun seasoning for a milder, more coastal flavor. Olive oil can replace the butter to make it dairy-free. Frozen corn on the cob pieces work; thaw and pat dry first.
Chef's Tips
Techniques that separate good from great
Leave shell-on shrimp for more flavor
Shell-on, deveined shrimp stay juicier and pick up more of the Cajun butter, though they are messier to eat. Roast for the same time and check that the flesh is opaque all the way through.
Make extra Cajun butter for dipping
Melt 2 extra tablespoons butter with a pinch of Cajun seasoning and a squeeze of lemon and serve it in a small bowl for dipping the potatoes and corn.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Large mixing bowl
- Sharp knife and cutting board
- Instant-read thermometer
- Spatula or tongs
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Stage the cooking: potatoes and corn first, shrimp and sausage last. Adding everything at once overcooks the shrimp.
- Use a heavy knife to cut corn cobs. Stand the ear on its end or rock the knife through on a stable board.
- Pat the shrimp dry before tossing in butter so they roast instead of steaming.
- If you use a second pan to avoid crowding, swap the pans between racks halfway through.
Recipe Variations
Different ways to make this dish your own
Old Bay Shrimp Boil
Use Old Bay seasoning instead of Cajun and add a few extra lemon slices to the pan with the shrimp. The flavor is milder and more celery-forward.
Spicy Garlic Shrimp Boil
Add 1/2 teaspoon cayenne and 1 teaspoon hot sauce to the butter mixture, and use andouille sausage. Serve with extra hot sauce on the side.
Surf and Turf Boil
Add 8 oz (225g) of sirloin cut into 1-inch (2.5cm) cubes with the shrimp and roast until the beef reaches at least 145°F (63°C), then rest the pan for 3 minutes before serving.
What to Serve With
Perfect pairings to complete the meal
Crusty Bread
French bread or a baguette is useful for soaking up the Cajun butter left on the pan.
Coleslaw
A cool, crunchy coleslaw balances the heat and richness of the butter.
Cocktail Sauce and Lemon
Set out cocktail sauce, extra lemon wedges and hot sauce so everyone can adjust their own.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftovers in an airtight container for up to 2 days, as cooked shrimp is best eaten soon.
Freezer
Not recommended. Reheated shrimp and potatoes turn rubbery and grainy after freezing.
Make-Ahead
Cut the potatoes and corn and make the Cajun butter up to a day ahead. Keep the potatoes covered in cold water in the fridge so they do not brown, and drain and dry them well before roasting.
Reheating
Reheat gently on a sheet pan at 350°F (175°C) for 8 to 10 minutes until hot through, or warm in a covered skillet with a splash of water. Avoid high heat, which toughens the shrimp.
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