I love peeling shrimp. Yes, I said it. Especially a tasty seafood shrimp boil. It’s one of those recipes that take me back to my childhood when we would eat around a table and chat for ours with family. Below you’ll find two versions of this recipe. A more child friendly one and another that is like a restaurant shabang slash cajun garlic shrimp type!
Control how much spice you’d like in your shrimp boil. The kiddos really love a shrimp boil, but sometimes the flavor is a bit too spicy. You can either buy a cajun spice that isn’t too spicy or make it yourself. The main ingredient to look out for as far as spice is concern is usually cayenne. If it’s one of the first ingredients on the label, it’s probably packs some heat.
Restaurant Style Shrimp Boil
For the real deal, the type that most resembles your boiling crab or other Asian fusion type restaurants, your first step is to boil your potatoes and corn. These take the longest so while these cook start making your sauce. In a bowl, mix the old bay seasoning, paprika, cayenne pepper, and lemon pepper. Next in a pan, add butter, garlic, hot sauce, sugar, and the spice mix you just created. Set this aside and boil your shrimp and sausage. Make sure you cook the shrimp for a short time, don’t overcook your shrimp! Also, most sausage are fully cooked, so you are essentially just heating it up.
- 3-4 lbs. shrimp
- 3 tbs. garlic, minced
- 4 sticks butter, unsalted
- 2 tbs. sugar
- 4 tbs. Old Bay seasoning
- 2 tbs. paprika
- 1.5 tbs. cayenne pepper
- 2 tbs. lemon pepper
- 2 tbs. hot sauce
- fresh lemon, if desired
Finally, just pour the sauce onto your shrimp, corn, potatoes and sausage. Or you can always place it all in a ziplock bag and mix. Serve !
No time for all that? Try my sheet pan easy seafood shrimp boil below.
Why You’ll Love This Cajun Garlic Shrimp Recipe
- Protein Rich – Shrimp is such a great source of protein
- Easy To Make – I’ll include the easiest version below that is also kid friendly (depending on what kind of cajun seasoning you use
How to Make It Easy Sheet Pan Shrimp Boil
First, preheat your oven to 350F and line a baking sheet with parchment paper.
Next, you’ll want to spread corn, sausage and lemon evenly on the prepared sheet pan.
Then, in a bowl combine shrimp, potatoes and Cajun seasoning.
TLastly, layer on top of sheet tray and bake for 14-18 minutes or until shrimp are nice and pink. Pour some melted butter on top and enjoy warm.
- Pick larger raw shrimp so the potatoes have time to cook. If you want to use pre-cooked shrimp, either cut potatoes smaller or pop them in a few extra minutes and add shrimp towards the end of baking time.
- If Andouille sausage is too strong or spicy for little eaters, choose a more mild pork sausage, kielbasa or brat.
- Can you freeze this?
- This recipe is best fresh. Cooked shrimp just doesn’t taste the same when it’s not fresh
- How long will it keep in the fridge?
- You can keep this in the fridge for 3 days. Just remember not to overheat it, since shrimp can easily be overcooked.
Looking for more easy dinner recipes? Try these recipes:
Easy Seafood Shrimp Boil
This is the most simplest version of a shrimp boil. For something truly more authentic, scroll through the blog, I've written other versions!
- 2 ears of corn can sub frozen or can, sliced
- 4 links of andouille sausages sliced (about 1 pound)
- 1 large lemon sliced
- 1 tbs. Cajun Seasoning e.g. Zatarain’s, Old Bay, Tony Chachere’s
- 16 ounces raw jumbo shrimp peeled & deveined
- 1 ½ c. red new potatoes halved
- 1/4 c. butter melted
Preheat oven to 350 degrees F and line a baking sheet with parchment paper or non-stick spray.
Spread corn, sausage and lemon evenly on the prepared sheet pan.
In a bowl combine shrimp, potatoes and Cajun seasoning.
Layer on top of sheet tray.
Bake for 14-18 minutes or until shrimp are nice and pink. Pour melted butter on top and enjoy warm.
Pick larger raw shrimp so the potatoes have time to cook. If you want to use pre-cooked shrimp, either cut potatoes smaller or pop them in a few extra minutes and add shrimp towards the end of baking time.
-If Andouille sausage is too strong or spicy for little eaters, choose a more mild pork sausage, kielbasa or brat.