The Ultimate Sheet Pan Shrimp Boil: A Flavor-Packed Coastal Feast
Imagine the vibrant flavors of a classic low-country boil—succulent shrimp, smoky sausage, and sweet corn—all captured on a single baking sheet. This Sheet Pan Shrimp Boil is the ultimate solution for those who crave a seafood feast without the massive stockpot or the mess. It is an irresistible blend of Cajun spices, buttery goodness, and perfectly roasted textures that brings the spirit of the coast directly to your dining table.
Why You’ll Love This Recipe
Whether you are hosting a casual backyard gathering or looking for a quick weeknight dinner that feels like a celebration, this recipe delivers. By roasting these ingredients at a high temperature, we achieve a depth of flavor that boiling simply can’t match. The natural sugars in the corn caramelize, the sausage edges get crisp, and the roasted shrimp stay tender and juicy.
The Ingredient Breakdown
- Large Shrimp (Peeled and Deveined): The star of the show. Leaving the tails on enhances flavor and presentation while the meat absorbs the Old Bay seasoning beautifully.
- Andouille Sausage: Provides the essential smoky, spicy backbone. As it roasts, the rendered fat seasons the potatoes and corn with savory depth.
- Baby Gold Potatoes: These waxy potatoes hold their shape perfectly, becoming creamy on the inside and slightly crisp on the outside.
- Fresh Corn on the Cob: Cut into small rounds, the corn adds a necessary crunch and a burst of sweetness to balance the spicy Cajun heat.
- Unsalted Butter: The vehicle for flavor, ensuring the spices stick to every nook and cranny for a rich mouthfeel.
- Old Bay or Cajun Seasoning: The soul of the dish, providing an iconic zesty profile of celery salt, paprika, and peppers.
- Fresh Garlic: Minced garlic toasts in the oven, infusing the garlic butter sauce with a pungent, savory kick.
- Fresh Lemon & Parsley: Bright acidity and herbaceous notes to finish the dish with professional flair.
Step-by-Step Preparation Guide
- Prep and Parboil: Preheat your oven to 400°F (200°C). Boil halved baby potatoes in salted water for 8–10 minutes until fork-tender. Drain well.
- The Seasoning Mix: In a small bowl, whisk together melted butter, minced garlic, and 2 tablespoons of Cajun seasoning.
- Arrange the Pan: On a large rimmed baking sheet, spread the potatoes, sliced Andouille, and corn. Drizzle with half the butter mixture and toss.
- The First Roast: Roast for 10–15 minutes until the corn begins to char and the sausage browns.
- Add the Shrimp: Remove the pan, add the raw shrimp, and drizzle with the remaining seasoned butter. Toss to coat thoroughly.
- The Final Bake: Return to the oven for 5–8 minutes until the shrimp are opaque and pink.
- The Finishing Touch: Squeeze fresh lemon juice over the tray and garnish with freshly chopped parsley.
Pro Tips for Perfection
- Don’t Overcrowd: If the pan is too full, ingredients will steam. Use two pans to ensure a perfectly roasted texture.
- Uniform Slicing: Cut sausage and corn into similar sizes so everything finishes at the same time.
- Dry the Seafood: Pat shrimp dry with a paper towel so the flavorful butter sauce adheres better.
Serving Suggestions
Pair this one-pan seafood dinner with crusty sourdough bread to soak up the juices, or a cold, creamy coleslaw for a refreshing contrast. A chilled glass of Sauvignon Blanc or a light lager completes the coastal dining experience.