Instructions
1. Cook potatoes, sausages and corn
Add onions, Cambray potatoes, Italian sausage, and a few tablespoons of Cajun seasoning to a large pot of boiling water.
Cook until the potatoes are tender and all the flavors blend together perfectly.
2. Season the shrimp and corn
Add the decapitated shrimp, lemon juice, and halved yellow corn to the pot.
Mix the remaining Cajun seasoning with paprika, lemon pepper, chili flakes and fine sugar to create a spicy seasoning.
3. Prepare the seasoning sauce
Melt unsalted butter in a pan and fry finely chopped garlic cloves for one minute.
Add the spice mix and sugar and let the flavors blend together.
Lighten the sauce by adding some shrimp cooking water to ensure a perfect flavor balance.
4. Combine and serve
Remove the shrimp from the water and add them to the seasoning sauce, stirring until well coated.
Arrange the sausage, potatoes, and corn on a serving platter, then add the shrimp and sauce. Make sure everything is well mixed.
Tips for perfect shrimp cooking on the baking tray
Fresh ingredients: For the best taste, use the freshest shrimp, corn and potatoes.
Adjust seasoning: Feel free to adjust the seasoning to your taste preferences.
Do not overcook: Be careful not to overcook the shrimp to keep them tender.
Serve hot: Sheet Pan Shrimp Boil is best served hot, straight from the oven to the table.
