Oven Ready Shrimp Boil: Easy Cajun Feast
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This oven-ready shrimp boil is built in two half aluminum pans and cooked in three stages. Mini red potatoes, mushrooms, garlic, seasoned water, lemons, and Cajun seasoning begin the process, followed by smoked sausage and mini ears of corn, then shrimp and butter for the final 10-minute bake.
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Watch How to Make It
The two-pan format is part of the recipe from the start. Each pan receives one bag of potatoes and the specified early additions before both pans move through the same covered bake, second bake, and final shrimp bake.
Why You'll Love This Recipe
This recipe organizes its ingredients around a clear baking sequence rather than adding everything at once. The potatoes, mushrooms, garlic, water, Cajun seasoning, and lemons go in first, giving them the initial 25-minute covered bake before sausage and corn are introduced.
A second 25-minute bake follows the addition of the sausage and corn. Shrimp and butter are reserved for the final stage, which lasts 10 minutes and is followed by one last seasoning step.
Cajun seasoning appears at several points in the method. It is mixed into the water, dusted over each pan with the lemons, and used again after the final bake, so seasoning is present from the first pan setup through the finish.
Ingredients You'll Need
The ingredient list includes 3 pounds of peeled and deveined shrimp, 2 pounds of smoked sausage, 12 mini ears of corn, 16 ounces of mushrooms, and 2 bags of mini red potatoes. These ingredients are not added at the same time: the potatoes and mushrooms begin the bake, sausage and corn are added after the first 25 minutes, and shrimp is added last.
For the seasoned base and finishing layers, the recipe uses 1/2 cup Cajun seasoning, 3 teaspoons minced garlic, 3 to 4 lemons, 1 1/2 cups water, and 2 sticks butter. The water is mixed with 1/4 cup Cajun seasoning before being divided between the pans, while the lemons and an additional dusting of seasoning are added before the first bake.
You will need two half aluminum pans and foil. The pans hold the full recipe in two portions, and the foil is used to cover both pans during the first 25-minute bake.
How To Make It
The method is arranged around three oven intervals: 25 minutes for the covered potato base, 25 minutes after adding sausage and corn, and 10 minutes after adding shrimp and butter. Prepare both pans in the same order so they remain on the same baking schedule from beginning to end.
Preheat the oven. No oven temperature is specified in the recipe, so begin by preheating as directed before assembling the pans.
Set out two half aluminum pans. Put one bag of mini red potatoes into each pan, using both bags of potatoes across the two-pan setup.
Add 8 ounces of mushrooms to each pan. Add the garlic to each pan as instructed, along with the mushrooms and potatoes.
Mix the 1 1/2 cups water with 1/4 cup Cajun seasoning. Split the seasoned water between both pans so the liquid and initial measured seasoning are distributed across the two portions.
Add lemons to each pan. Dust each pan with more Cajun seasoning after adding the lemons, creating an additional seasoning layer before the first bake.
Cover both pans with foil. The foil-covered bake is the first cooking stage and lasts 25 minutes.
Bake the covered pans for 25 minutes. After this first bake, add the smoked sausage and mini ears of corn to the pans.
Bake for another 25 minutes. This second interval comes after the sausage and corn are added and before the shrimp and butter enter the pans.
Add the peeled and deveined shrimp and butter to each pan. Bake for 10 minutes, which is the final oven stage in the recipe.
After the 10-minute bake, season one last time with Cajun seasoning. The recipe finishes with this final seasoning addition before it is enjoyed.
Use two half aluminum pans. Put one bag of mini red potatoes in each pan. Add the sausage and corn after the pans have baked covered with foil for 25 minutes, then bake for another 25 minutes. Add the shrimp and butter to each pan after the sausage and corn have baked for 25 minutes. Bake for 10 minutes, then season one last time. The recipe has a 15-minute prep time and a 60-minute cook time, for a total of 75 minutes.Frequently Asked Questions
How many pans are needed for Oven Ready Shrimp Boil?
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When do I add the sausage and corn?
When do I add the shrimp and butter?
How long does Oven Ready Shrimp Boil take to make?
Wrapping Up
This oven-ready shrimp boil follows a defined order: potatoes, mushrooms, garlic, seasoned water, lemons, and an initial seasoning dusting begin in the pans; sausage and corn are added after the first bake; and shrimp and butter complete the final bake. The timing stays consistent across both pans, with 25 minutes, then another 25 minutes, then 10 minutes.
The final Cajun seasoning step comes after the shrimp and butter bake. With the two pans assembled and baked through the same sequence, the recipe is ready to enjoy.
Recipe created by Big Ks Que for Trust Me Try It.
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Ingredients
- 3 lb peeled and deveined shrimp
- 2 lb smoked sausage
- 12 mini ears of corn
- 16 oz mushrooms
- 2 bags mini red potatoes
- 1/2 cup Cajun seasoning
- 3 tsp minced garlic
- 3-4 lemons
- 1.5 cup water
- 2 stick butter
Instructions
- Preheat oven to.
- Get two half aluminum pans.
- Put a bag of potatoes in each.
- Add 8 oz mushrooms and garlic per pan.
- Mix water and 1/4 cup Cajun seasoning and split that between both pans.
- Add lemons and a dusting of more seasoning per pan.
- Cover with foil and bake for 25 minutes.
- Add sausage and corn.
- Bake for another 25 minutes.
- Add shrimp and butter per pan and bake for 10 minutes, then season one last time and enjoy.
