There’s something about a sheet pan meal that feels both casual and special, especially when it’s loaded with shrimp, crab legs, corn on the cob, and tender baby potatoes. This Sheet Pan Shrimp Crab Boil brings all those flavors together with a spicy Cajun kick, roasting everything in one pan so the kitchen stays cooler and cleanup is a breeze. It’s the kind of dish that invites you to gather around the table—no fuss, just good food and easy conversation.
One evening, I decided to throw this together after a long day, and I wasn’t sure how it would turn out since I got distracted halfway through and nearly forgot to add the garlic butter drizzle at the end. But that buttery, garlicky finish pulled everything together perfectly. The aroma filled the kitchen, mingling with the citrusy tang of fresh lemon wedges. The shrimp turned pink and just tender, crab legs warmed through with that subtle smoky seasoning, and the potatoes had a crispy edge that made me wish I’d doubled the batch. It was messy, hands-on eating—shells cracking, buttery fingers, and the occasional corn juice dribbling down my chin—that made this meal feel like a celebration even on a weekday.
- Combines seafood and veggies in one pan for easy prep and cleanup.
- The Cajun seasoning adds warmth without overwhelming the natural flavors.
- It’s simple—and that’s kind of the point. No complicated steps, just roast and enjoy.
- Perfect for sharing, though you might want to keep the leftovers all to yourself.
If you’re feeling a bit intimidated by cooking seafood, this method is forgiving and straightforward. The potatoes and corn roast while the shrimp and crab cook quickly on top, so timing is pretty flexible. And if shellfish isn’t your thing, swapping crab for sausage or adding some chunks of smoked sausage could work too, though I haven’t tested all those versions myself.
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Sheet Pan Shrimp Crab Boil
- Total Time: 40 minutes
- Yield: 4 1x
Description
A flavorful and easy sheet pan shrimp crab boil featuring succulent shrimp, crab legs, corn on the cob, and baby potatoes all roasted together with Cajun spices for a perfect seafood feast.
Ingredients
1 pound large shrimp, peeled and deveined
1 pound cooked crab legs, cut into sections
4 small ears of corn, husked and cut into thirds
1 pound baby red potatoes, halved
3 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes, 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and black pepper. Toss well to coat.
Spread the potatoes on a large sheet pan in a single layer. Roast in the oven for 15 minutes.
Meanwhile, in the same large bowl, combine the shrimp, crab legs, corn, remaining 2 tablespoons olive oil, 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder. Toss to coat evenly.
Remove the sheet pan from the oven and add the shrimp, crab legs, and corn to the pan, mixing gently with the potatoes.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the shrimp are pink and cooked through and the potatoes are tender.
While the seafood and vegetables are roasting, mix the melted butter with minced garlic in a small bowl.
Remove the sheet pan from the oven and drizzle the garlic butter evenly over the shrimp, crab, corn, and potatoes.
Sprinkle the chopped fresh parsley over the top and arrange lemon wedges around the pan.
Serve immediately, squeezing lemon juice over the seafood and vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Don’t worry about fancy kitchen gear here—just a sturdy sheet pan and some patience. Serving this with a simple green salad or crusty bread helps soak up the buttery sauce. Variations could include swapping baby potatoes for fingerlings or adding a handful of cherry tomatoes for a pop of sweetness. Sometimes I toss in a little extra garlic or a pinch of cayenne for a bolder punch, but that’s just me experimenting.
FAQ
Can I use frozen seafood? Yes, just thaw it completely and pat dry before roasting to avoid sogginess.
What if I don’t have Cajun seasoning? A mix of smoked paprika, garlic powder, salt, and pepper works fine—you can customize to your taste.
How do I reheat leftovers? Warm gently in a 350°F oven for about 10 minutes—microwaving can make the seafood rubbery.
This Sheet Pan Shrimp Crab Boil is one of those meals that feels like a mini vacation on a plate. I hope it brings that same joy to your kitchen—go ahead, save this recipe and give it a try. You won’t regret it.