This Sheet Pan Shrimp Boil is loaded with all the flavors of summer! Fresh juicy corn on the cob, smoked sausage, baby red potatoes and succulent shrimp seasoned and served with a flavor packed dipping sauce.
Sheet Pan Shrimp Boil
Forget big heavy boiling pots of water that are difficult to drain. This Sheet Pan Shrimp Boil is the fastest and easiest way to serve up a traditional shrimp boil. Fresh corn on the cob, red potatoes, smoked sausage and shrimp seasoned with Cajun Seasoning or Old Bay Seasoning, and served with a flavorful combination of hot sauce and butter for dipping.
Sheet Pan Dinners like my Sheet Pan Shrimp Fajitas, Sheet Pan Pork Tenderloin and Sheet Pan Salmon Dinner are my favorite easy dinners. I love thinking of ways I can convert traditional recipes to sheet pan recipes, where the entire dinner cooks on just one sheet pan.
How to Make Sheet Pan Shrimp Boil
- Start by partially cooking the fresh corn on the cob in the microwave. This keeps the corn juicy while allowing you to use fresh seasonal corn on the cob. Heat it right in the husks to allow the corn to steam. If you have corn on the cob that has already been husked, wrap it with a damp paper towel before microwaving to prevent the corn from drying out.
- Next, give the potatoes a head start in the oven since they will take longer to cook than the other ingredients.
- Finally, add the uncooked shrimp. Use large shrimp so they don’t cook faster than the corn and smoked sausage.
Cajun Seasoning vs. Old Bay Seasoning
Cajun Seasoning and Old Bay Seasoning have similar flavor profiles, and either can be used depending on your preference. I like to use the McCormick’s Gourmet Cajun Seasoning which is coarser and chunkier than the Old Bay Seasoning. I feel like I can be more liberal with the cajun seasoning without over-salting the dish, and it adds some heat. Old Bay Seasoning is traditional in a shrimp boil so it is also an excellent choice! Just make sure you decrease the amount used in the recipe so you don’t over-salt, similar to substituting regular salt when a recipe calls for kosher salt. If you use a cajun seasoning that is finely ground, that measurement should also be reduced from two tablespoons to one.
Optional Dipping Sauce
Try this delicious combination of hot sauce and butter to dip the corn, shrimp, potatoes and sausage in. It really takes this dinner to another level!
I love these kind of easy dinners for weeknight meals or for entertaining. I would serve this shrimp boil with:
Easy no-mess sheet pan version of the traditional shrimp boil!
- 4 ears corn in husk
- 1 pound baby red potatoes cut in half
- 1 pound large shrimp raw, peeled and deveined
- 1 pound smoked sausage cut into 2 inch pieces
- 2 tablespoons coarse gourmet cajun seasoning or 1 tablespoon Old Bay seasoning, divided
- 2 tablespoons olive oil divided
- 4 tablespoon butter melted
- 1 tablespoon hot sauce
- parsley chopped
- fresh lemon juice
Start by preheating oven to 425 degrees and spraying a sheet pan with non stick cooking spray. Partially cook fresh corn on the cob by microwaving in husks for 5 minutes on high.
On sheet pan, toss potatoes with 1 tablespoon of olive oil and 1 tablespoon of cajun seaoning. Roast potatoes for 10 minutes. While potaoes are cooking, remove corn husks and silks and cut cobs into 2 inch slices.
Remove sheet pan from the oven and add corn, shrimp, and sausage. Toss with remaining olive oil and cajun seasoning. Return to oven and cook for an aditional 10 minutes or until shrimp is just cooked through.
Combine hot melted butter and hot sauce in small bowl. Sprinkle with parsley and squeeze fresh lemon juice over. Serve with melted butter and hot sauce for dipping.
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