Sheet-Pan Shrimp Boil

Sheet-Pan Shrimp Boil

Shrimp, sausage, potatoes, corn—what’s not to love about this hearty recipe?

Sheet-Pan Shrimp Boil
  • 1½ pounds small gold potatoes
  • 2 tablespoons kosher salt
  • 2 heads garlic, tops cut off
  • 2 lemons, halved
  • 1 (16-ounce) package smoked sausage, diagonally sliced
  • 3 ears corn, shucked and cut into 2-inch pieces
  • 1 pound jumbo fresh shrimp, peeled and deveined (tails left on)
  • 1 tablespoon Cajun seasoning*, divided
  • ½ cup unsalted butter, melted
  • Garnish: chopped fresh parsley, sliced fresh chives
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil. Place one oven rack in the center position and one oven rack in the upper third position.
  2. In a medium pot, combine potatoes, salt, and cold water to cover. Bring to a boil over mediumhigh heat; cook until just fork tender, about 10 minutes. Drain potatoes.
  3. Cut potatoes in half and place on prepared pan, cut side down. Place garlic, cut side down, and lemons, cut side up, on pan. Bake on the center rack until potatoes are lightly golden and begin to crisp, about 15 minutes. Add sausage and corn to pan; bake until sausage is crisp and corn has started to brown, 15 to 20 minutes more.
  4. Add shrimp to pan and sprinkle 2 teaspoons Cajun seasoning over everything. Bake on the upper rack until shrimp are firm, pink, and cooked through, 7 to 10 minutes more.
  5. Squeeze the roasted garlic and lemons into a small bowl and stir together pulp and juice until well combined. Add melted butter and remaining 1 teaspoon Cajun seasoning, stirring until well combined. Serve immediately with shrimp boil. Garnish with parsley and chives.
SECOND HELPING-Chop up leftovers and add mayonnaise and fresh lemon juice to make a shrimp boil salad.
KITCHEN TIP-Cook the potatoes the day before to make the prep time even faster.

*We used Slap Ya Mama Cajun Seasoning.



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