Weeknight Sheet Pan Shrimp Boil-ish
I met a shrimp boil later on in life, and I'm a big fan. A giant pot. Someone in charge of the corn. Someone else sneaking pieces of sausage before dinner. The whole thing dumped onto a newspaper-covered table while everyone crowds around trying to claim the best shrimp. What a great way to eat.
This version keeps everything you actually love about a shrimp boil, but scales it down into something that’s realistic for everyday life.
The potatoes and corn get a quick head start before everything finishes together on a sheet pan, soaking up a garlic butter loaded with For Every O-Cajun. A squeeze of lemon at the end brightens everything up and makes the whole kitchen smell like summer.
It’s a little less ceremony and a lot less cleanup.
Why You'll Love It
Classic shrimp boil flavor without the hassle
One sheet pan means easy cleanup
Ready in about 45 minutes
Perfect for weeknights but impressive enough for guests
Buttery, smoky, spicy, and bright all at once
Ingredients
1 pound shrimp, peeled and deveined
5 tablespoons butter, melted
4 cloves garlic, minced
1 ½ tablespoons, For Every O-Cajun
1 pound, creamer potatoes
2 ears of corn, cut in half
4 links andouille sausage, thinly sliced
½ tablespoon, olive oil
Considerations
Choose the right potatoes: Creamer potatoes work best because they hold their shape and become buttery without falling apart.
Don’t overcook the shrimp: Shrimp cook quickly. Pull the pan once they’re opaque and curled into a loose “C” shape.
Save the butter mixture: Don’t leave any behind in the bowl. The potatoes and corn soak up every bit of that Cajun garlic butter.
Use a large sheet pan: Crowding the pan can steam the ingredients rather than roast them.
Fresh lemon is non-negotiable: The brightness at the end balances all the richness and ties the dish together.
Instructions
Marinate the Shrimp. In a medium bowl, combine the melted butter, For Every O-Cajun, and minced garlic. Add the shrimp and toss until evenly coated. Set aside while you prepare the remaining ingredients.
Cook the Potatoes and Corn. Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, about 15 minutes. During the final 5 minutes of cooking, add the corn. Drain thoroughly and allow excess moisture to evaporate.
Start the Sheet Pan. Preheat the oven to 425°F. Add the potatoes, corn, and sliced andouille sausage to a large sheet pan. Drizzle with olive oil and season lightly with salt and pepper. Roast for 10 minutes
Add the Shrimp. Remove the sheet pan from the oven. Add the shrimp along with all of the Cajun garlic butter marinade. Toss everything together so the butter coats the potatoes, corn, and sausage.
Finish Cooking. Return the pan to the oven and cook for an additional 10–12 minutes, or until the shrimp are cooked through and opaque.
Garnish and Serve. Finish with chopped parsley and a generous squeeze of fresh lemon juice. Serve immediately.
