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Sheet Pan Shrimp Boil with Merguez

Shrimp boil but in a sheet pan! The butter sauce is irresistible, the perfect ratio of spice and tangy zing.

Most recipes for shrimp boil do not have the addition of crispy potatoes. This one is taking it a step up by roasting potatoes first and then adding it to the mix. It gives this dish so much more texture and flavor!

Here are some tips and recommendations for substitutions:

  • If you don’t have merguez, swap it for any sausage you prefer like Andouille sausage which is common with shrimp boil. A sausage with a bit of spice in it is preferred.
  • You can swap the Idaho potatoes for any starchy potatoes you have on hand.
  • Feel free to add more or less cayenne pepper depending on how spicy you like things.
  • Salt to taste! I did not have to add any salt to the recipe because the cajun seasoning and old bay seasoning had plenty. Taste and add some if you think it needs more.


3 Idaho Potatoes, peeled and cubed/wedged
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon teaspoon salt
1 1/2 pound raw shrimp, tail on
4 merguez (lamb sausages), chopped
6 corn ears, cut in half
2/3 cup unsalted butter, melted
2 tablespoons cajun seasoning
1 tablespoon old bay seasoning
2 teaspoons smoked paprika
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper
1/2 to 1 teaspoon cayenne powder
6 garlic cloves, minced finely
1 whole lemon, juiced
fresh flat-leaf parsley for garnish
lemon slices or wedges for garnish


Preheat oven to 400°F.
Toss wedged potatoes in olive oil, smoked paprika, garlic powder, oregano, black pepper, onion powder, and salt. Transfer to a baking tray and roast for 40 minutes. Allow to cool.
While the potatoes bake, bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes. Drain the water and cool.
Make the butter sauce. To the melted butter, add cajun seasoning, old bay seasoning, smoked paprika, oregano, garlic powder, onion powder, lemon pepper, cayenne powder, minced garlic, and lemon juice. Mix together.
In a large sheet pan, add the shrimp, corn, potatoes, and sausage. Pour the butter sauce over the top and toss to evenly coat.
Bake for 15 minutes at 400°F.
Once out of the oven, garnish with parsley leaves and lemon wedges. Serve!

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