This spread has all the pickings of a classic shrimp boil, with prawns, sausage, corn, and lots of lemony butter. But it bakes on a sheet pan, so you can relax while it roasts—and cleaning up is a breeze.
Contains: milk, crustacean shellfish.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Shrimp (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Line a sheet tray with parchment or foil.
Cut the potatoes into halves or quarters, depending on size. Shuck the corn, and cut each cob into 3 smaller pieces. Thickly slice the sausage. Rinse and drain the shrimp, and pat dry on paper towels. In a small saucepan or the microwave, melt the herb butter.
Pile the potatoes, corn, and sausage on the prepared pan. Drizzle with 2 tablespoons of the melted herb butter, sprinkle with the Cajun seasoning, season generously with salt and pepper, and toss to coat. Roast until the potatoes are nearly tender when pierced with a knife, about 10 minutes.
Add the shrimp to the pan, stir to combine, and return to the oven. Continue to cook until the shrimp are bright pink and tightly furled, 5 minutes longer.
Meanwhile, pick a handful of parsley, toss the stems, and chop the leaves. Cut the lemon into wedges for serving.
Pour the shrimp mixture onto a big serving platter and sprinkle with the chopped parsley. Serve warm, with the lemon wedges for squeezing and the remaining herb butter for dipping.