This Sheet Pan Shrimp Boil welcomes a backyard crawfish boil vibe but without the mess! This is an easy weeknight dinner recipe to make for your family. Plus, it only requires one pan!
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You can be assured that this recipe is authentic because it’s coming from a true Cajun woman. I grew up in New Orleans and lived there for 22 years before moving to OKC. When it comes to cajun cooking, I know what I’m talking about. While this recipe isn’t made the “traditional” way, the sheet pan method is a simple swap when you don’t have the specialized equipment (or you just want a hassle-free, easy clean-up, quicker alternative)!
In this recipe, I use my salt-free cajun blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my own spice recipe and the best salt-free cajun seasoning on the market. But feel free to use whatever cajun blend you have on hand.
In this blog, we will learn about the shrimp boil tradition, what to serve with shrimp boil, nutritional breakdown, and storage & reheating information. Of course, you will also learn how to make the ULTIMATE Sheet Pan Shrimp Boil!
This post is all about Sheet Pan Shrimp Boil.
Crawfish & Shrimp Boil Tradition
I’m not going to lie to you, most of the time we focus our attention on crawfish boils instead of shrimp boils in New Orleans. Crawfish season is a beloved time in Louisiana because it welcomes the start of warm weather and social gatherings. The season typically starts in March or April and can last until June or July, but the exact time frame changes annually based on weather conditions which can affect crawfish population & size.
Shrimp boils are the same thing as crawfish boils, just using shrimp vs crawfish. Sometimes people will boil both shrimp & crawfish at the same boil! Crawfish boils are a cajun backyard party. During a crawfish boil, you play some good music, drink beer, socialize, and play lawn games like cornhole. When the crawfish is done, it’s served by spreading the mudbugs across a fold-out table covered with newspaper. Everyone stands around peeling crawfish and eating to their heart’s desire (no utensils necessary!).
There are usually a few trash cans nearby to discard the shells as you peel them. But as people have gotten more inventive, they started creating “crawfish tables” where a couple of trash cans are located at the center of the table for more convenience. Here is an example of a crawfish table you can get off Amazon, but most real Cajuns have DIY crawfish tables!
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Crawfish Boil Equipment vs This Recipe
Crawfish Boil Equipment
As you can imagine, crawfish boils are a big event. Most Louisiana families aren’t whipping out the crawfish boil equipment after work for dinner. It takes time & effort and a lot of specialized equipment to boil crawfish right. Plus, it’s meant to feed a crowd, not a family of four! If you are going to boil crawfish or shrimp properly, you need a large crawfish pot (these range from 30-100 quarts!), a propane burner & tank, a large crawfish basket or insert, a large stirring paddle, and a large cooler to keep the crawfish in before boiling. Needless to say, this equipment isn’t part of your typical kitchen essentials.
Equipment Needs For This Recipe
As I said in the introduction, even though this isn’t the “traditional” method for making a shrimp boil, it allows you to have the same “shrimp boil feel” without the need for specialized equipment. Unlike the traditional method, this recipe can be made in smaller batches, it’s easy to whip up after work on a weeknight, and easy clean up! This recipe only requires a stock pot (for boiling the potatoes & corn) & a large sheet pan! It doesn’t get any easier than that!
What to serve with Sheet Pan Shrimp Boil
If you were at a real shrimp boil, there would be an array of appetizers and party snacks brought by guests. Everything from chips & dip to fruit & cookies would be present to snack on as people wait for the main event. This recipe doesn’t need to be served with anything else. But, if you wanted to add some micronutrients & fiber to the meal, I suggest serving a simple salad or fruit salad. Other options to serve with this meal include:
- bacon wrapped stuffed jalapenos
- cheddar biscuits
- cornbread
- hushpuppies
- charred asparagus
- pralines (for dessert!)
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Nutrition Breakdown
This recipe is incredibly satisfying. Even though there isn’t a ton of fiber present, it is still very filling because of the high protein, balance of fat, and potatoes (which rank high on the satiety index). You can always up the fiber and micronutrient profile by serving it with a starter salad or a tray of fruit!
Here is the nutritional breakdown per serving:
- 496 calories
- 24 grams of fat per serving
- 52 grams carbs per serving
- 6 grams of fiber per serving
- 20 grams of protein per serving
And per serving, the shrimp packs the following micronutrients:
- 88% of your daily value for Selenium
- 71% of your daily value for Vitamin B12
- 39% of your daily value for Phosphorus
Even though carbs have been villainized in the media, potatoes are quite nutrient dense and very filling. Just 4 oz of potatoes contains:
- ~3 grams of fiber
- 24% of your daily value for Vitamin C
- 15% of your daily value for Vitamin B6
- 13% of your daily value for Potassium
- as well as significant amounts of niacin, folate, and magnesium!
You Might Also Like
If you like this recipe, I highly recommend checking out my other Cajun recipes like:
OR check out the entire Cajun Category by clicking here!
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Store & Reheat
Store
Fridge: Transfer shrimp boil to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days.
Freezer: Not recommended.
Reheat
Microwave: Place shrimp boil in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*
Stovetop: Not recommended.
Oven: Preheat oven to 400 degrees. Spread shrimp boil evenly on a sheet pan. Bake for about 3-5 minutes, or until heated through. Only leave in the oven long enough to re-warm, and not re-cook.*
* Total time depends on the amount you are reheating.
Sheet Pan Shrimp Boil
Ingredients
- 8 medium red potatoes, quartered
- 4 large corn on the cob, cut in half
- 1 lb gulf shrimp, peeled, tail on
- 12 oz andouille sausage, cut into rounds
- 1 stick unsalted butter, melted
- 1 1/2 tbsp The Spice Girl Kitchen Cajun Seasoning
- 1 tsp salt, plus more to taste
- parsley and green onion, chopped, for garnish
Instructions
- Fill a large pot halfway with water, cover, and place over high heat until it boils.
- While you wait for the water to boil, preheat the oven to 400 degrees F and prep all of the ingredients.
- Once the water is boiling, add in the potatoes and boil for 8-10 minutes.
- Add in the corn and boil for an additional 5 minutes. Drain.
- Line a large sheet pan with foil or parchment paper. Spread the corn & potatoes evenly across the pan. Then, distribute the sausage and raw shrimp evenly between the potatoes and corn.
- Mix the cajun seasoning & salt into the melted butter and pour over the shrimp boil. Lightly toss with a rubber spatula to distribute the butter.
- Bake for 15 minutes, stirring halfway through. Garnish with parsley and green onion. Serve hot & enjoy!
Notes
Store & Reheat
Store
Fridge: Transfer shrimp boil to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days. Freezer: Not recommended.Reheat
Microwave: Place shrimp boil in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.* Stovetop: Not recommended. Oven: Preheat oven to 400 degrees. Spread shrimp boil evenly on a sheet pan. Bake for about 3-5 minutes, or until heated through. Only leave in the oven long enough to re-warm, and not re-cook.* * Total time depends on the amount you are reheating.This post was all about Sheet Pan Shrimp Boil!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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