Go Back

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.
Print Recipe Pin Recipe

Ingredients

  • 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

Instructions 

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. In a large sheet pan, add the shrimp, corn, potatoes, and sausage. Pour the butter sauce over the top and toss to evenly coat.
  6. Bake for 15 minutes at 400°F.
  7. Once out of the oven, garnish with parsley leaves and lemon wedges. Serve!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!