Sheet Pan Shrimp Boil
All the bold flavor of a classic shrimp boil, made right on a sheet pan. This recipe features juicy shrimp, Cajun chicken sausage, corn, and potatoes, all roasted in a zesty butter mixture for a quick, high-protein dinner that's ready in about 30 minutes.
Servings: 4
Ingredients
- 1.5 lb gold baby potatoes halved
- 4 ears of corn shucked and cut lengthwise into 3-4 pieces
- 1 large red onion cut into wedges
- 12 oz Cajun-style chicken sausage sliced into ½-inch rounds
- 1 lb large raw shrimp peeled and deveined with the tail on
- 6 Tablespoons melted butter
- 1 Tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 lemon cut into wedges
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment or foil for easy cleanup.
- Bring a large pot of salted water to a boil. Add halved potatoes and cook for 10 minutes. Add the corn to the water in the last 5 minutes. Drain well.
- While the potatoes and corn are boiling, make the butter mixture. In a small bowl, mix together melted butter, Old Bay seasoning, garlic powder, smoked paprika, and salt.
- In a large bowl, toss the parboiled potatoes, corn, and red onion with half of the butter mixture (about 3 Tablespoons). Spread onto the prepared sheet pan and roast for 10 minutes.
- In the same bowl add the shrimp and sausage and toss with the remaining half of the butter mixture.
- Remove the sheet pan from the oven. Add the shrimp and sausage to the pan and spread everything into a single layer.
- Return the pan to the oven and roast for 6-8 minutes, or until the shrimp is pink and opaque.
- Squeeze fresh lemon juice over the top, sprinkle with chopped parsley, and serve hot with extra lemon wedges.
Notes
- Sausage swap: I used chicken sausage to keep things lighter, but traditional andouille or kielbasa will give you a smokier, richer flavor.
- Shrimp tip: Use large shrimp to prevent overcooking. If using frozen shrimp, make sure they’re fully thawed and patted dry before roasting.
- Corn tip: Use a serrated knife for cutting the corn into chunks. It makes slicing through raw ears much easier (and safer!).
- How to store: Store any leftovers in an airtight container in the fridge for up to 3 days.
- How to reheat: For the best texture, reheat in a skillet or the oven. The microwave works in a pinch, but the shrimp and potatoes may get a little soft.
- Meal prep tip: You can parboil the potatoes and corn 1–2 days ahead of time and store them separately in the fridge. When it’s time to cook, just toss everything in the butter mixture and roast.
Nutrition
Serving: 1/4 recipe | Calories: 684kcal | Carbohydrates: 52g | Protein: 41g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 266mg | Sodium: 1878mg | Potassium: 1274mg | Fiber: 6g | Sugar: 7g