Enjoy the big flavors of a shrimp boil — without the big production — any night of the week with this fun and easy take on the coastal classic.
Sheet-Pan Shrimp Boil
- Prep Time 15 min
- Total 50 min
- Servings 4
- Ingredients 7
Ingredients
- 4 tablespoons butter, melted
- 1 1/2 teaspoons Cajun seasoning
- 1 lb small new potatoes, quartered
- 1 package (14 oz) kielbasa sausage, cut in 1/2-inch slices
- 1 lb uncooked deveined peeled extra-large shrimp, with tails left on
- 1 cup Cascadian Farm™ frozen organic corn kernels (from 10-oz bag)
- 1 lemon, thinly sliced
Instructions
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Step1Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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Step2In large bowl, mix 2 tablespoons of the butter and 1/2 teaspoon of the Cajun seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir. Add sausage to potatoes, and move to one side of pan, making room for shrimp and corn.
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Step3In same large bowl, mix remaining 2 tablespoons butter and remaining 1 teaspoon Cajun seasoning. Add shrimp, and toss to coat; stir in frozen corn. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes longer or until shrimp are pink and cooked through and potatoes are browned and fork-tender. Stir to combine.
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Step4Top with lemon slices.
Nutrition
630
Calories
41g
Total Fat
33g
Protein
34g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 630
- Calories from Fat
- 370
- Total Fat
- 41g
- 63%
- Saturated Fat
- 18g
- 90%
- Trans Fat
- 1 1/2g
- Cholesterol
- 265mg
- 88%
- Sodium
- 2000mg
- 83%
- Potassium
- 1090mg
- 31%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 6g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 3 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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