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Overhead view of a sheet pan shrimp boil
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Sheet Pan Low Country Shrimp Boil

Shrimp, potatoes, corn, and sausage are tossed in a buttery Cajun sauce then baked in this Sheet Pan Shrimp Boil. An easy, fuss-free dinner for busy weeknights with little clean up!
See below the recipe card for step-by-step images.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: sheet pan shrimp boil
Servings: 4 people

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons butter , melted
  • 5 cloves garlic , minced
  • 2 teaspoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon red chili flakes
  • 8 ounces new baby potatoes , quartered
  • 2 ears fresh sweet corn , shucked, silk removed, each cut crosswise into 3 pieces (for a total of 6 small segments)
  • 1 small sweet Vidalia onion , cut into 6 wedges
  • 1 13-ounce package cooked andouille sausage , cut into 1/2-inch thick coins
  • 12 ounces large shrimp , peeled and deveined, thawed if frozen
  • Chopped fresh parsley , for serving
  • Lemon wedges , for serving
  • Crusty bread , for serving

Instructions

  • Preheat oven to 425F. Coat a rimmed 15x10-inch baking sheet with nonstick spray.
  • In a spouted measuring cup, whisk together the lemon juice, olive oil, melted butter, garlic, cajun seasoning, dried Italian seasoning, paprika, and red chili flakes.
  • Place potatoes, corn, onion, and sausage on the baking sheet.
  • Pour three-quarters of the sauce mixture over the vegetables and sausage.
  • Toss to coat, then arrange everything in a single layer.
  • Transfer the baking dish to the oven and roast until the vegetables soften and the sausage starts to char, about 20 minutes.
  • Pat the shrimp dry and add to a mixing bowl with the remaining bit of sauce.
  • Add the shrimp to the baking dish and return to the oven until opaque and the vegetables are tender, 8 to 10 minutes more.
  • Sprinkle with the parsley and serve with lemon wedges and crusty bread.

Video

Nutrition

Calories: 295kcal | Carbohydrates: 28g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 548mg | Potassium: 620mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1058IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 2mg