Sheet 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.