Description
A quick and easy sheet pan shrimp boil featuring juicy shrimp, tender potatoes, corn on the cob, and smoky sausage all roasted together with classic Cajun spices for a flavorful and fuss-free meal.
Ingredients
1 pound small red potatoes, halved
2 ears corn on the cob, cut into 2-inch pieces
1 pound smoked sausage, sliced into 1/2-inch rounds
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved potatoes and corn pieces. Drizzle with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Toss to coat evenly.
Spread the potatoes and corn on a large rimmed sheet pan in a single layer. Roast in the preheated oven for 15 minutes.
Meanwhile, in the same bowl, combine the sliced smoked sausage and shrimp. Add the remaining 2 tablespoons olive oil, 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
After the potatoes and corn have roasted for 15 minutes, remove the sheet pan from the oven and add the sausage and shrimp mixture, spreading it out evenly around the potatoes and corn.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the shrimp are pink and opaque and the potatoes are tender when pierced with a fork.
Remove the sheet pan from the oven. Squeeze fresh lemon wedges over the entire dish and sprinkle with chopped parsley.
Serve immediately, using additional lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes