Sheet Pan Cajun Shrimp Boil
The sheet pan Cajun shrimp boil is a tasty main meal that is ready in 40 minutes or less. When I moved to Louisiana and I tasted the Cajun cuisine I fell in love with it. I’ve got so excited from the local traditions and gatherings. That is what made me create this recipe. Southern people definitely enjoy cooking and eating quality meals. They often have shrimp and crawfish boil where they gather to have some amazing food. Along with the great food they also have some drinks, listen to music and socialize. If you want to host a successful boil you need to prepare your Cajun spices. Every Southern dish is very well seasoned and slightly spicy. Cayenne pepper is a must have spice for any Cajun dish.
Why should you make that recipe?
The sheet pan Cajun shrimp boil recipe will satisfy even the pickiest eaters. This meal is flavorful and easy to make. You can feed your family or prepare it for your guests. You can also cook this recipe for potluck or game night.
It is very important to mix your own spices for this recipe. This step puts you in control of seasoning. You decide how hot you want this dish. If you cook the recipe for kids or people who don’t like spicy you can entirety omit the cayenne. If you decide to use a Cajun seasoning that is sold in the store you may ingest unnecessary additives and preservatives with this meal. Many pre-made seasonings contain more potato starch than actual spices. This is a cheap filler that can stimulate insulin production. Additives also reduce the strength of the spices. Therefore, you need to use more to achieve the desired flavor. Some spice mixes also contain sugar, MSG and maltodextrin. Read my post for homemade blackening seasoning to understand why I always prepare my spice mixes from scratch.
Sheet Pan Cajun Shrimp Boil
- 1 ½ pound raw shrimp medium sized (peeled and deveined)
- 1 pound baby potatoes
- 1 pound smoked sausage andouille is best
- 3 corn ears
- 3 Tbsp melted unsalted butter
- 1 medium sized garlic clove finely chopped or pressed
- For the Cajun seasoning
- ½ Tbsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dry thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- salt and pepper to taste
- lemon and parsley for garnish optional
- Preheat the oven to 400F.
- Cut the potatoes in half or quarters (depending on size). Cut the sausage thinly. Then cut the corn cut crosswise into 4 to 6 pieces.
- In a pot of boiling, salted water boil the potatoes and the corn for 10-13 minutes (depending on size). They need to be cooked thoroughly.
- Measure and combine the herbs for the Cajun seasoning in a bowl. Then add the melted butter and the pressed garlic to the same bowl.
- Salt the shrimp, potatoes and corn to taste. Then put them in a bowl and add the melted butter mixture and toss to mix well. Do not add salt, butter and spices to the sausage.
- Transfer the content of the bowl and the sliced sausage to a sheet pan and bake for 10-15 minutes until the shrimp is cooked (it turns pink when it is done).
- Serve with lemon wedges and chopped parsley (optional).