This Sheet Pan Shrimp Boil is a true weeknight hero that's packed with flavor! It's loaded with tender potatoes, sweet corn, juicy shrimp, and flavorful sausage all slathered in a homemade Cajun garlic butter seafood boil sauce and served family-style to please a crowd. It's perfect for those who love a good Cajun seafood boil, without all the mess and fuss!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
This recipe is a family favorite for a reason! We love Cajun and Creole food around here, but we also love EASY dinners!
If you say one-pan meal, then you have our attention. This recipe has hardly any cleanup. You'll need a saucepan to make the fiery Cajun garlic butter sauce, but other than that, this recipe is hands-off, with very little effort, and maximum flavor.
Craving the flavors of Louisiana? Try our fan-favorite Cajun chicken alfredo, this Cajun shrimp and sausage pasta, this crawfish dip, this New Orleans BBQ shrimp, or this Cajun salmon pasta! You may also like this Cajun shrimp sausage and peppers skillet!
Jump to:
❤️Why We Love This Recipe
- One pan wonder. Place lots of parchment paper down on your baking sheet to make cleanup even easier. This recipe couldn't be easier to prep and clean up!
- Crowd pleaser or great for leftovers. Whether you're entertaining and serving guests, or just making a large batch of food to last the week for your family, this will satisfy you every time.
- Quick and easy. No more waiting over an hour for a large pot of water to boil like for a traditional seafood boil. Just preheat the oven, and let everything roast away and do the work for you. This recipe is ready from start to finish in an hour, including the prep work!
- Made with simple ingredients. Everything you need to make this simple recipe can be found at the grocery store if you don't already have most of the ingredients on hand.
🍤Shrimp Boil Ingredients
Here are the ingredients we used for the recipe. You can find more information for substitutions below.
- Potatoes. We'd recommend using small potatoes if possible, and if you don't have small potatoes, cut larger ones so they cook evenly. Red skin potatoes would be our first choice because there's no need to peel them. Just wash them well to get rid of any dirt.
- Corn. Sweet corn, fresh or frozen will work well for this recipe.
- Shrimp. We'd recommend choosing jumbo or extra large shrimp for this recipe, 16-20 count per pound if possible. This will help ensure they don't overcook since shrimp tend to cook really fast. Peel and devein them, or at least devein them, and leave the peels on for extra flavor!
- Sausage. Andouille sausage (spicy, Cajun sausage) would be our top choice for this recipe but any smoked sausage (like kielbasa) will do!
- Seafood boil sauce. Ingredients are listed in a separate graphic below, and visit the blog post for more ideas for substitutions and variations!
🧈Seafood Boil Sauce Ingredients
- Butter. We'd recommend using unsalted butter if possible to make it easier to control the salt level.
- Hot sauce. Any Louisiana-style hot sauce of choice, we love Crystal hot sauce.
- Beer. Choose something on the lighter side to pair with the citrus and seafood. This is just to help give our sauce a lot of great flavor.
- Cajun seasoning. Any Cajun or Creole seasoning you like will work here, but if you can, opt for something salt-free to control the salt levels easier. If you can't find salt-free, be sure to scale back on the added salt. We like to make our own Cajun seasoning at home so we have full control!
- Garlic. It's gotta be freshly minced garlic!
- Seafood stock. This just helps bring together some of those briny, umami flavors you would normally find in a seafood boil.
- Sugar. Optional, but helps cut some of the heat and balance everything out!
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Swap or omit sausage. If you don't eat pork or don't want to add sausage, don't worry, you don't have to! You can also swap the andouille sausage for any sausage of your choosing. A smoked sausage will work best here!
- Add more seafood. Seafood lovers can add other ingredients like scallops, crawfish, lobster, mussels, or crab legs to the mix.
- Add veggies. Try adding bell peppers, onions, cauliflower, or mushrooms for extra flavor and nutrition.
- Swap beer. Beer is used as a flavor enhancer in the seafood boil sauce, but you don't have to use it! Feel free to swap it for seafood stock, chicken stock, or water.
- No seafood stock. As mentioned above, this is used as a flavor enhancer, but you can use chicken stock, broth, or just water instead.
- Swap the potatoes. If you don't have baby potatoes, use red-skin potatoes or another potato with soft flesh that doesn't need to be peeled. Make sure to cut the potatoes into pieces to help them cook quickly.
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Preheat the oven to 425°F and line a large baking sheet or two large baking sheets with parchment paper.
- Mince garlic.
- Peel, and devein shrimp.
- Cut the sausage into large chunks, about ½ to ¾ inch thick.
- Cut corn into 4-5 pieces per cob.
- Wash potatoes, and poke holes in them. If the potatoes are large, cut them into small pieces to help them cook quickly.
- Chop parsley.
- Measure out the seasonings and remaining ingredients.
📋Instructions
Roast the potatoes and corn
After you have poked holes in the potatoes, place them in a microwave-safe container and microwave for 3-4 minutes to help them begin to soften! This will ensure they cook through without boiling them in water on the stovetop.
In a small bowl, prepare the seasoning for the sheet pan ingredients. Combine salt, pepper, smoked paprika, thyme, garlic powder, onion powder, and Cajun seasoning.
In a large mixing bowl, toss the corn and potatoes with some of the oil and half of the seasoning blend. (Image 1)
Spread them evenly on the prepared baking sheet. (Image 2)
Roast for 15-20 minutes, until the potatoes are almost all the way cooked, but not completely. (Image 3)
⭑Pro tip: Poke holes in the potatoes to help them cook evenly, or cut them into smaller pieces to speed up the process.
Add the shrimp and sausage
Meanwhile, add the shrimp and andouille sausage to the mixing bowl. Toss with the remaining oil and the rest of the seasoning blend. (Image 4)
Add the seasoned shrimp and sausage to the pan, distributing them evenly. (Image 5)
Return the pan to the oven and bake for an additional 10-15 minutes**, or until the shrimp are pink and fully cooked. (Image 6)
*Pro tip: Roasting time will depend on a lot of things, like how large your shrimp are, how crowded your sheet pan is, and if your oven is actually at the correct temperature (we strongly suggest an oven thermometer!) so please keep a close on the shrimp to avoid overcooking them!
Seafood boil sauce
Meanwhile, make the seafood boil sauce while the shrimp and sausage roast.
Add garlic, butter, and beer with a pinch of salt to a saucepan over medium-low heat and melt the butter. Cook over low heat, stirring often for about 5 minutes to really let that garlic infuse into the butter.
Stir in the seafood boil seasonings (Image 7) and continue cooking for another 5 minutes, stirring often.
Stream in water or seafood stock to thin the sauce. Add lemon zest, lemon juice, hot sauce, and parsley. (Image 8) Taste, and adjust the seasonings. Keep over low heat until it's time to serve.
⭑Pro tip: Start with fewer seasonings and add more to taste, that way, you don't end up with something too spicy! We like our mix a little spicy, so we tend to add a lot of seasoning, but sometimes, less is more!
When the shrimp is fully cooked, remove it from the oven and pour the Cajun garlic butter seafood boil sauce over everything.
Squeeze fresh lemon juice over the top and garnish with chopped parsley. Serve hot with extra lemon wedges and crusty bread to soak up the delicious butter sauce. Enjoy!
✨Top Tips
- Use evenly sized potatoes. To make sure all the potatoes cook evenly, make sure they're about the same size. If you aren't using baby potatoes, you'll need to cut the potatoes into smaller pieces. Don't skip the microwave step either! This will save you a lot of time and will help ensure the potatoes get fully cooked!
- Don't overcrowd the pan. Give the ingredients some space to roast properly. Use a very large baking sheet, or divide the mixture between two baking sheets to give everything enough room to roast.
- Don't overcook the shrimp. Keep an eye on the shrimp during the final cooking stage to avoid overcooking.
- Keep in mind that cook time will vary depending on the size of the shrimp (large shrimp take longer to cook), the size of your sheet pan (a crowded sheet pan will take longer to cook), and your oven temperature!
- We suggest getting an oven thermometer to know if your oven is actually the temperature it says it is! If the oven temperature runs cold, you may need a few extra minutes. If it runs hot, your shrimp may be done quicker!
- Season to taste. When it comes to the seafood boil sauce, start with less seasoning, and add more as needed to avoid a sauce that is too spicy! You can always add more seasoning later. If your sauce does end up too spicy, thin it out with more water, beer, seafood stock, and more butter. The richness in the butter will help cut down on some of the spice.
Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.
💭Frequently Asked Questions
Store leftovers on a baking sheet tightly wrapped with foil or plastic wrap, or an airtight container in the fridge for 2-3 days. To reheat, add to a 350°F oven, and cook for 15-20 minutes or until warmed through.
You can also reheat the leftovers by steaming them on the stovetop in a large stockpot with a lid, or in a cast iron skillet with a little water. The microwave can also be used, but we'd recommend heating at 50% power to avoid the shrimp from getting too rubbery.
Do not freeze leftovers.
We always prefer to make our own Cajun seasoning, so that we can control the salt level completely. Here's our recipe, feel free to adjust the seasonings to taste!
- 2 tablespoons oregano
- 2 tablespoons smoked paprika (or regular paprika)
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- ½ tablespoon red pepper flakes (optional, and not a traditional ingredient!)
More Recipes To Consider
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
📖 Recipe
Sheet Pan Shrimp Boil
Ingredients
Sheet pan ingredients
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- 1 teaspoon Cajun seasoning salt free if possible and to taste
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon coarse ground black pepper
- 1 tablespoon kosher salt to taste
- 1.5 pounds baby potatoes with holes poked in them
- 4 ears corn cut into 3 or 4 pieces per cob
- 4 tablespoons avocado oil divided
- 2 pounds shrimp peeled and deveined
- 1.5 pounds andouille sausage cut into ½-3/4-inch pieces
Seafood boil butter sauce
- 2 sticks unsalted butter
- 10 cloves garlic minced
- 1.5 cups beer or water
- 1-2 teaspoons kosher salt to taste
- 2 tablespoons Cajun seasoning salt-free if possible
- 1.5 tablespoons Old Bay seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sugar optional
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper optional and to taste
- 1 teaspoon red pepper flakes optional and to taste
- 1 teaspoon coarse ground black pepper to taste
- 1 teaspoon ground mustard optional
- 1 teaspoon celery seed optional
- 1 teaspoon ground coriander optional
- 2 cups seafood stock or water or water as needed to thin
- 1 medium lemon juice and zest
- 2-3 tablespoons hot sauce to taste
- ¼ cup chopped fresh parsley optional
Instructions
Sheet pan shrimp boil
- Preheat the oven to 425°F and line a large baking sheet or two large baking sheets with parchment paper.
- After you have poked holes in the potatoes, place them in a microwave-safe container and microwave for 3-4 minutes to help them begin to soften! This will ensure they cook through without boiling them in water on the stovetop.1.5 pounds baby potatoes
- In a small bowl, prepare the seasoning for the sheet pan ingredients. Combine salt, pepper, smoked paprika, thyme, garlic powder, onion powder, and Cajun seasoning.1.5 teaspoons onion powder, 1.5 teaspoons garlic powder, 1 teaspoon Cajun seasoning, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ½ teaspoon coarse ground black pepper, 1 tablespoon kosher salt
- In a large mixing bowl, toss the corn and potatoes with some of the oil and half of the seasoning blend. Spread them evenly on the prepared baking sheet and roast for 15-20 minutes, until the potatoes are almost all the way cooked, but not completely.4 ears corn, 4 tablespoons avocado oil
- Meanwhile, add the shrimp and andouille sausage to the mixing bowl. Toss with the remaining oil and the rest of the seasoning blend. Add the seasoned shrimp and sausage to the pan, distributing them evenly. Return the pan to the oven and bake for an additional 15-20 minutes, or until the shrimp are pink and fully cooked.2 pounds shrimp, 1.5 pounds andouille sausage
Seafood boil sauce
- Meanwhile, make the seafood boil sauce while the shrimp and sausage roast. Add garlic, butter, and beer with a pinch of salt to a saucepan over medium-low heat and melt the butter. Cook over low heat, stirring often for about 5 minutes to really let that garlic infuse into the butter.2 sticks unsalted butter, 10 cloves garlic, 1.5 cups beer, 1-2 teaspoons kosher salt to taste
- Stir in the seafood boil seasonings and continue cooking for another 5 minutes, stirring often.2 tablespoons Cajun seasoning, 1.5 tablespoons Old Bay seasoning, 1 tablespoon smoked paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon sugar, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon red pepper flakes, 1 teaspoon coarse ground black pepper, 1 teaspoon ground mustard, 1 teaspoon celery seed, 1 teaspoon ground coriander
- Stream in water or seafood stock to thin the sauce. Add lemon zest, lemon juice, hot sauce, and parsley. Taste, and adjust the seasonings. Keep over low heat until it's time to serve.2 cups seafood stock or water, 1 medium lemon, 2-3 tablespoons hot sauce, ¼ cup chopped fresh parsley
- When the shrimp is fully cooked, remove it from the oven and pour the Cajun garlic butter seafood boil sauce over everything. Squeeze fresh lemon juice over the top and garnish with chopped parsley. Serve hot with extra lemon wedges and crusty bread to soak up the delicious butter sauce. Enjoy!
- Store leftovers on a baking sheet tightly wrapped with foil or plastic wrap, or an airtight container in the fridge for 2-3 days. To reheat, add to a 350°F oven, and cook for 15-20 minutes or until warmed through.You can also reheat the leftovers by steaming them on the stovetop in a large stockpot with a lid, or in a cast iron skillet with a little water. The microwave can also be used, but we'd recommend heating at 50% power to avoid the shrimp from getting to rubbery.Do not freeze leftovers.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Video
Notes
- Use evenly sized potatoes. To make sure all the potatoes cook evenly, make sure they're about the same size. If you aren't using baby potatoes, you'll need to cut the potatoes into smaller pieces. Don't skip the microwave step either! This will save you a lot of time and will help ensure the potatoes get fully cooked!
- Don't overcrowd the pan. Give the ingredients some space to roast properly. Use a very large baking sheet, or divide the mixture between two baking sheets to give everything enough room to roast.
- Don't overcook the shrimp. Keep an eye on the shrimp during the final cooking stage to avoid overcooking.
- Keep in mind that cook time will vary depending on the size of the shrimp (large shrimp take longer to cook), the size of your sheet pan (a crowded sheet pan will take longer to cook), and your oven temperature!
- We suggest getting an oven thermometer to know if your oven is actually the temperature it says it is! If the oven temperature runs cold, you may need a few extra minutes. If it runs hot, your shrimp may be done quicker!
- Season to taste. When it comes to the seafood boil sauce, start with less seasoning, and add more as needed to avoid a sauce that is too spicy! You can always add more seasoning later. If your sauce does end up too spicy, thin it out with more water, beer, seafood stock, and more butter. The richness in the butter will help cut down on some of the spice.
Briana says
This recipe has JUST as much flavor as our Cajun seafood boil recipe (that's a fan favorite!) but with a fraction of the work, and so much less cleanup. We hope you love this one as much as we do! It's a regular dinner in our house and we enjoy it all week for meal-prep!