How to Make a Sheet-Pan Shrimp Boil
Cookware you’ll need
• Large mixing bowl
• Sheet pan
• Small mixing bowl
Prep the ingredients
This simple recipe takes almost no effort to prep! First, cut the corn cobs into thirds (see our easy tip below) and cut the sausage and potatoes into bite-size pieces.
In a large bowl, toss the corn, sausage, and potatoes with olive oil and Cajun seasoning, then spread them out on a sheet pan and pop them in the oven. These ingredients take a little longer to cook, so they’ll need some extra oven time!
While they’re cooking, grab a smaller bowl and prep the shrimp by tossing it with olive oil and Cajun seasoning, too.
Cook the ingredients
Add the shrimp to the sheet pan and bake for a few more minutes until the veggies are tender and the shrimp is cooked through. When you pull the pan out of the oven, finish with a squeeze of lemon juice and garnish with parsley and a little more Cajun seasoning to really amp up the flavor.
Check out the full recipe details below!
Storage
Remember to store any leftovers within 2 hours of serving to prevent foodborne illness. You can refrigerate the leftovers in an airtight container in the fridge for up to 3 days. We don’t recommend freezing the leftovers—they won’t hold up well.
Reheat your Sheet-Pan Shrimp Boil on a sheet pan in a 400°F oven for about 10 minutes. You could also microwave it in 1-minute increments until the food is heated through.
Possible Variations
While this Sheet-Pan Shrimp Boil is delicious as-is, here are a few ways you can experiment and make this recipe your own!
Change up the protein
Instead of using andouille sausage, you can swap in any other cooked sausage, like chicken sausage, kielbasa, or even hot dogs for the kids!
Use different potatoes
You can use any kind of potatoes for this recipe, but make sure they’re small enough to cook evenly with the rest of the ingredients. If you have larger potatoes, they should be cut into the same size as halved new potatoes, about 1-inch chunks.
Tone down the spice
If you want to make this dish less spicy, you can swap the Cajun seasoning out for a mixture of equal parts salt, pepper, smoked paprika, and garlic powder—we recommend starting with 1/2 teaspoon of each and adjusting to taste.
Frequently Asked Questions
What can I serve with my sheet-pan shrimp boil?
We love serving this dish with warm Pillsbury Grands! Biscuits on the side. They only take a few minutes to bake and are the perfect way to round out the meal.
Can I prep the ingredients ahead of time?
The prep for this recipe is pretty simple, but if you want to save yourself a little time, you can cut the veggies and sausage the day before and store them in the fridge until you’re ready to start cooking.
Can I use frozen corn on the cob instead of fresh?
We don’t recommend using frozen corn on the cob for this recipe. Sheet-pan cooking isn’t ideal for frozen corn, as it may dry out before it’s fully cooked. To ensure the best texture and flavor, stick to fresh corn on the cob!
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