Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Our Sheet Pan Shrimp Boil simplifies this Southern staple meal with the help of a trusty sheet pan.

Sheet Pan Shrimp Boil
Makes 6 servings
  • 1 pound smoked sausage, sliced
  • 2 pounds medium red potatoes, quartered
  • 2 tablespoons olive oil
  • 1 lemon, quartered
  • 1 tablespoon Cajun seasoning*, divided
  • 2 pounds large fresh shrimp, peeled and deveined (tails left on)
  • 4 ears corn, shucked and cut into 2-inch pieces
  • 1 (15-ounce) can whole artichoke hearts, drained
  • 3 multi-colored baby bell peppers, seeded and quartered
  • ¼ cup unsalted butter
  • 6 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Crusty French bread, to serve
  1. Preheat oven to 400°. Spray a large rimmed baking sheet with cooking spray.
  2. In a large bowl, add sausage, potatoes, oil, lemon, and 2 teaspoons Cajun seasoning, tossing to combine. Spoon onto prepared pan. Bake until potatoes are just tender, about 15 minutes.
  3. In same large bowl, add shrimp, corn, artichoke hearts, peppers, and remaining 1 teaspoon Cajun seasoning, tossing to combine. Toss with sausage mixture in pan. Bake until shrimp are firm, pink, and cooked through, 7 to 10 minutes.
  4. In a small saucepan, melt butter over medium heat. Add garlic, and cook until garlic is tender and lightly browned, 3 to 4 minutes. Remove from heat, and stir in parsley; drizzle evenly over shrimp mixture, and serve immediately with French bread.
*We used Slap Ya Mama Cajun Seasoning.



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