Some evenings, all you want is a meal that feels like a celebration but doesn’t keep you stuck in the kitchen for hours. This sheet pan shrimp boil answers that call with a straightforward approach that still delivers on flavor. Imagine pulling a tray from the oven, the aroma of Cajun spices mingling with roasted garlic and smoky sausage filling the air — it’s almost enough to make you forget the day’s chaos for a moment.
I remember the first time I tried this, the kitchen was a bit chaotic — the timer got set somewhere between 15 and 20 minutes, and I was halfway through a phone call while tossing the ingredients together. Somehow, it all came together perfectly. The shrimp turned out tender and juicy, the potatoes roasted just right, and the corn was sweet enough to remind me of summer picnics. It’s that kind of recipe where a little imperfect timing doesn’t ruin the experience; in fact, it makes it feel a bit more human.
- Hands-off cooking that lets you focus on other things while the oven does the work.
- Bold, smoky, and spicy flavors without complicated prep.
- One pan, one tray — less mess and easier cleanup, though you’ll still want to soak the sheet pan a bit afterward.
- It’s simple — and that’s kind of the point; not every dinner needs to be a masterpiece.
- Combines protein, veggies, and starch all in one, but if you’re watching carbs, you might want to skip or swap the potatoes.
At its heart, this sheet pan shrimp boil is about convenience and comfort without sacrificing taste. If you’re hesitant about working with seafood or timing the cooking, don’t worry — the shrimp cooks quickly and the sausage adds plenty of smoky flavor, so even a slight over- or undercook isn’t a disaster.
PrintSheet Pan Shrimp Boil
A quick and easy sheet pan shrimp boil featuring succulent shrimp, tender potatoes, smoky andouille sausage, and sweet corn, all roasted together with garlic and Cajun spices for a delicious, hands-off meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound medium red potatoes, halved
2 ears corn on the cob, husked and cut into 2-inch pieces
1 pound andouille sausage, sliced into 1/2-inch rounds
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved potatoes, corn pieces, and sliced andouille sausage.
Add 2 tablespoons of olive oil, 1 tablespoon of Cajun seasoning, 1/2 teaspoon smoked paprika, salt, and black pepper to the bowl. Toss everything together until evenly coated.
Spread the potato, corn, and sausage mixture evenly on a large sheet pan in a single layer.
Roast in the preheated oven for 15 minutes.
While the vegetables and sausage roast, in the same large bowl, combine the shrimp, minced garlic, remaining 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, and 1/2 teaspoon smoked paprika. Toss to coat the shrimp evenly.
After the initial 15 minutes, remove the sheet pan from the oven and add the shrimp mixture evenly over the potatoes, corn, and sausage.
Return the sheet pan to the oven and roast for an additional 5 minutes, or until the shrimp are pink and cooked through and the potatoes are tender.
Remove from the oven and sprinkle chopped fresh parsley over the top.
Serve immediately with lemon wedges on the side for squeezing over the dish.
Using a sturdy baking sheet makes all the difference here; it helps everything roast evenly. I usually serve this with a simple green salad or some crusty bread to soak up the juices. If you want to mix it up, swapping the andouille for chorizo gives a slightly different spice profile, or try adding a squeeze of fresh lemon juice right before serving for a bright finish. Corn can be swapped for other seasonal veggies, but I haven’t tested all combinations yet — sometimes the cooking times don’t line up perfectly.
FAQ
Can I prepare this ahead of time? You can chop and season the ingredients ahead, but it’s best to roast and serve immediately for the best texture.
What if I don’t have andouille sausage? Any smoked sausage works well here; it just changes the flavor slightly.
Can I freeze leftovers? It’s better to avoid freezing as shrimp can become rubbery.
How spicy is this dish? The Cajun seasoning brings warmth but isn’t overpowering; adjust to taste.
Give this sheet pan shrimp boil a try the next time you want a fuss-free meal that feels like a little escape. Save it, print it, and most importantly, enjoy it fresh from the oven.