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Claire Hodgins’ Sheet Pan Shrimp Boil

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Claire Hodgins’ Sheet Pan Shrimp Boil

If you love the vibrant, savory, and spicy flavors of a traditional summer crawfish or shrimp boil, but you want all that incredible taste without dealing with a massive stockpot of boiling water and outdoor cleanup, this recipe is for you. Claire Hodgins’ Sheet Pan Shrimp Boil takes all the classic, crowd-pleasing components of a coastal seafood feast—sweet shrimp, smoky and charred sausage, tender baby potatoes, and sweet corn on the cob—and roasts them together on a single baking sheet.

By roasting the ingredients at a high temperature, the natural sugars in the corn caramelize, the potatoes become fork-tender with crisp edges, and the bold Cajun-garlic butter permeates every single bite. It is an effortless, mess-free weeknight dinner that feels like a weekend celebration.

Recipe Overview & Details

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 4 servings

  • Intensity/Skill Level: Easy (Beginner-friendly)

  • Equipment Needed: Large baking sheet (rimmed), mixing bowls, aluminum foil (optional for easy cleanup).

Ingredients

For the Main Boil:

  • 1.5 pounds (700g) large shrimp, peeled and deveined (tails on or off, depending on preference)

  • 1 pound (450g) baby red potatoes or baby yellow potatoes, halved (or quartered if large)

  • 3 ears fresh sweet corn, cut into 2-inch rounds/cobs

  • 12 ounces (350g) smoked andouille sausage or smoked kielbasa, sliced into 1/2-inch rounds

  • 1 medium yellow onion, cut into thick wedges

For the Cajun Garlic Butter Sauce:

  • 1/2 cup (1 stick) unsalted butter, melted

  • 4 cloves garlic, minced

  • 2 tablespoons Cajun or Creole seasoning (adjust based on your preferred spice level)

  • 1 tablespoon smoked paprika

  • 1 teaspoon lemon pepper seasoning

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon chopped fresh parsley (for garnish)

  • 1 teaspoon kosher salt (plus extra to taste for the potato boiling water)

  • 1/2 teaspoon freshly ground black pepper

  • Optional: Fresh lemon wedges and extra melted butter for serving

Step-by-Step Instructions

Step 1: Preheat and Prep

  1. Preheat your oven to 400°F (200°C).

  2. Line a large, rimmed baking sheet with heavy-duty aluminum foil or parchment paper to make post-dinner cleanup quick and painless.

Step 2: Pre-Cook the Potatoes

Because potatoes take longer to cook than shrimp and sausage, they need a quick head start so everything finishes cooking at the exact same time.

  1. Place the halved baby potatoes into a medium saucepan and cover them with water. Add a generous pinch of salt.

  2. Bring the water to a boil over medium-high heat.

  3. Cook the potatoes for 8 to 10 minutes, just until they are fork-tender but still firm enough to hold their shape. Drain well and set aside.

Step 3: Mix the Cajun Garlic Butter

  1. In a small mixing bowl, combine the melted unsalted butter, minced garlic, Cajun seasoning, smoked paprika, lemon pepper, fresh lemon juice, kosher salt, and black pepper.

  2. Stir vigorously until all the spices are fully incorporated into the warm butter, creating a rich, aromatic sauce.

Step 4: Assemble the Sheet Pan

  1. On your prepared baking sheet, arrange the pre-cooked potatoes, sliced smoked sausage, corn cobs, and onion wedges.

  2. Drizzle about half of the Cajun garlic butter mixture directly over the vegetables and sausage.

  3. Toss everything with your hands or a spatula until all the components are evenly coated in the spiced butter.

Step 5: First Bake

  1. Place the baking sheet into the preheated oven and bake at 400°F (200°C) for 15 minutes.

  2. This allows the potatoes to crisp up slightly, the onions to caramelize, and the sausage to render its flavorful juices into the pan.

Step 6: Add the Shrimp and Finish

  1. Remove the baking sheet from the oven.

  2. Scatter the peeled and deveined shrimp evenly across the pan among the hot vegetables and sausage.

  3. Drizzle the remaining half of the Cajun garlic butter mixture directly over the raw shrimp.

  4. Return the sheet pan to the oven and bake for an additional 6 to 8 minutes, or until the shrimp are completely opaque, pink, and curled into tight “C” shapes. Be careful not to overcook the shrimp, or they can become rubbery.

Step 7: Garnish and Serve

  1. Remove the sheet pan from the oven and garnish immediately with chopped fresh parsley and extra fresh lemon wedges.

  2. Serve family-style right off the baking sheet in the center of the table, accompanied by warm crusty French bread or melted butter for dipping.

Chef’s Tips for Success

  • Shrimp Selection: For the best texture and visual appeal, look for large or extra-large shrimp (size 21/35 or similar). Make sure they are fully thawed and patted completely dry with paper towels before adding them to the pan so they roast instead of steam.

  • Spice Level: Cajun seasoning blends can vary significantly in heat. If you are serving this to children or those sensitive to spice, look for a “mild” Cajun blend or reduce the amount slightly and supplement with extra smoked paprika.

  • Even Roasting: Ensure your baking sheet is large enough to spread the ingredients out in a single layer. Overcrowding the pan will cause the ingredients to steam rather than roast and caramelize. If necessary, use two baking sheets.

Nutrition Information

Serving size: Approximately 1/4 of the recipe

  • Calories: 540 kcal

  • Total Fat: 32g

    • Saturated Fat: 14g

  • Cholesterol: 215mg

  • Sodium: 980mg

  • Total Carbohydrates: 34g

    • Dietary Fiber:* 4g

    • Sugars: 6g

  • Protein: 31g

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