sheet-pan-shrimp-boil-cajun-seasoning

Sheet Pan Shrimp Boil with Cajun Seasoning

TOTAL
50min
PREP
15min
COOK
35min
Easy

Experience the taste of the coast with this incredibly easy Sheet Pan Shrimp Boil. Shrimp, corn, potatoes, and sausage are tossed in a zesty Cajun seasoning and roasted to perfection on a single sheet pan for a flavorful, fuss-free meal with minimal cleanup.

450 Calories
30g Protein
35g Carbs
20g Fats

*Nutrition per serving

Sheet Pan
Shrimp
Cajun
Seafood

Ingredients

Servings: 4
500g (1 lb) Small red potatoes
340g (12 oz) Smoked sausage (like Andouille or Kielbasa)
60ml (1/4 cup) Olive oil
30g (3 tbsp) Cajun seasoning
5g (1 tsp) Garlic powder
5g (1 tsp) Onion powder
5g (1 tsp) Paprika
2.5g (1/2 tsp) Cayenne pepper
3g (1/2 tsp) Salt
1g (1/4 tsp) Black pepper
2 ears Corn on the cob
450g (1 lb) Large shrimp
15g (1/4 cup) Fresh parsley
1 Lemon wedges

Steps

1

Preheat your oven to 200°C (400°F). Line a large baking sheet (approximately 33cm x 45cm or 13x18 inches) with parchment paper for easier cleanup. This step is crucial to ensure even cooking and prevent sticking.

2

In a large bowl, combine the cubed red potatoes and sliced smoked sausage. Add the olive oil, Cajun seasoning, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Toss everything thoroughly to ensure the potatoes and sausage are evenly coated with the seasoning mixture. This ensures every bite is packed with flavor.

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Using a large bowl allows for easy and thorough coating of all ingredients. Don't skimp on the seasoning – it's key to the Cajun flavor!

3

Spread the seasoned potatoes and sausage in a single layer onto the prepared baking sheet. Make sure the ingredients are not overcrowded, as this will steam them rather than roast them, preventing them from getting crispy. Arrange them so they have space around them.

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A single layer is essential for achieving roasted, slightly caramelized edges on the potatoes and sausage. If your baking sheet is too small, use two.

4

Roast the potatoes and sausage in the preheated oven for 20 minutes. This initial roasting time is to ensure the potatoes are tender and begin to brown before adding the corn and shrimp, which cook much faster.

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Check the potatoes after 20 minutes; they should be starting to soften. If they are still very firm, continue roasting for another 5-10 minutes.

5

Remove the baking sheet from the oven. Add the corn pieces to the sheet pan, nestling them amongst the potatoes and sausage. Ensure the corn is also in a single layer as much as possible.

6

Return the baking sheet to the oven and continue roasting for another 10 minutes, or until the corn is tender and slightly charred in places. This allows the corn to cook through and absorb some of the delicious seasonings.

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Keep an eye on the corn; you want it tender but not mushy. The slight char adds a wonderful smoky flavor.

7

Remove the baking sheet from the oven for the second time. Add the peeled and deveined shrimp to the pan. Toss them gently with the other ingredients to coat them lightly with any residual oil and seasonings. Shrimp cook very quickly, so they are added last to prevent them from becoming tough or rubbery.

8

Return the baking sheet to the oven and bake for an additional 5-8 minutes, or until the shrimp are pink, opaque, and cooked through. The exact time will depend on the size of your shrimp. Be careful not to overcook them.

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Shrimp cook very fast. They should be just opaque and slightly curled. If they are still translucent, give them another minute or two, but watch them closely.

9

Once everything is cooked, carefully remove the baking sheet from the oven. Garnish generously with fresh chopped parsley. Serve immediately directly from the sheet pan, with lemon wedges on the side for squeezing over the shrimp and vegetables.

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