Sheet Pan Shrimp Boil

5 from 1 vote

This Sheet Pan Shrimp Boil is an easy, flavorful solution for when you're craving a shrimp boil, without the mess and the fuss! A true weeknight hero! Potatoes, corn, andouille sausage and shrimp get roasted together and then tossed in a homemade Cajun garlic butter seafood boil sauce and served family style.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Cajun, Creole

Diet: Gluten Free

Servings: servings

Calories: 759kcal

Author: Briana

Equipment

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.

Video

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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.

Nutrition