When the day has slipped away faster than expected, but you still want dinner that feels like a celebration, this sheet pan shrimp boil fits the bill. It’s one of those meals that fills the kitchen with a smoky, spicy aroma that somehow makes the evening pause for just a moment. I remember one weeknight when I threw this together after a long day, half-distracted by emails and my phone buzzing nearby. The potatoes turned out tender, the sausage had that rich, smoky bite, and the shrimp were perfectly pink and juicy — all roasted on one pan, so I didn’t dread the cleanup.
What’s funny is I almost forgot to add the butter drizzle at the end. It’s a small step, but it changes everything, giving the dish a silky finish that ties all those flavors together. The parsley sprinkled on top adds a fresh pop of color that makes it feel like more than just another quick dinner. And squeezing lemon over it? That bright citrus note somehow wakes up every bite. It’s simple, but there’s a lot going on in the best way.
- This meal is a one-pan wonder — no juggling pots or multiple pans, which means less mess and more time to relax.
- The seasoning strikes a nice balance of smoky, spicy, and savory, but it’s simple — and that’s kind of the point.
- It comes together quickly, making it an ideal choice for busy evenings or when you want to impress without stress.
- Because it’s all roasted on a sheet pan, you can easily adjust quantities or swap out ingredients depending on what you have on hand.
If you’re worried about spice, the heat level is friendly enough to adjust with a bit less cayenne, and the butter helps mellow it out. You’ll find this recipe rewarding without being intimidating.
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Sheet Pan Shrimp Boil
- Total Time: 40 minutes
- Yield: 4 1x
Description
A quick and easy sheet pan shrimp boil featuring succulent shrimp, tender potatoes, smoky sausage, and sweet corn, all seasoned with classic Cajun spices and roasted to perfection on a single pan for minimal cleanup.
Ingredients
1 pound small red potatoes, halved
2 ears corn, husked and cut into 2-inch pieces
12 ounces smoked sausage, sliced into 1/2-inch rounds
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, melted
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the halved potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of Cajun seasoning, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.
Spread the potatoes in a single layer on a large sheet pan and roast in the preheated oven for 15 minutes.
While the potatoes roast, in the same large bowl, combine the corn pieces and sliced smoked sausage with 1 tablespoon of olive oil, 1/2 teaspoon of Cajun seasoning, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper. Toss to coat evenly.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and add the corn and sausage mixture, spreading them out evenly around the potatoes.
Return the sheet pan to the oven and roast for an additional 10 minutes.
Meanwhile, in the large bowl, toss the peeled and deveined shrimp with the remaining 1 tablespoon of olive oil, 1 teaspoon of Cajun seasoning, and the remaining 1/4 teaspoon of cayenne pepper.
After the potatoes, corn, and sausage have roasted for 10 minutes, remove the sheet pan from the oven and add the shrimp in a single layer on top of the other ingredients.
Drizzle the melted butter evenly over the shrimp and other ingredients on the pan.
Return the sheet pan to the oven and roast for 5 to 7 minutes, or until the shrimp are pink and opaque and cooked through.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over everything.
Serve the shrimp boil immediately with lemon wedges on the side for squeezing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually rely on a sturdy rimmed sheet pan for even roasting and no spills. Serving it straight from the pan feels casual and inviting, especially with extra lemon wedges on the side. Sometimes I swap smoked sausage for andouille or add a handful of green beans tossed in at the same time as the corn, but I haven’t tested all variations extensively. If you want a touch of sweetness, a drizzle of honey over the shrimp before roasting can be interesting, though I tend to keep it savory. Leftovers reheat well in a skillet, which helps keep the shrimp tender instead of rubbery.
FAQ: Can I use frozen shrimp? Sure, but thaw and pat them dry first to avoid sogginess. What if I don’t have smoked paprika? Regular paprika adds color and mild flavor, just skip the smoky element. Can I double the recipe? Yes, but use two pans or roast in batches to avoid overcrowding, which affects cooking times.
Ready to bring this easy, flavorful shrimp boil to your weeknight table? Scroll down, save the recipe, and get cooking — this one’s worth it.