Sheet Pan Cajun Seafood Boil with Corn & Fish
Shrimp, fish fillets, and corn roast together on one pan with garlic butter and Cajun spice—crispy, buttery, and done in 15 minutes. A weeknight dinner that tastes like a New Orleans feast.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb large shrimp, peeled and deveined
- ½ lb fish fillets (cod or halibut), cut into 2-inch chunks
- 2 ears corn on the cob, cut into 2-inch rounds
- 4 tbsp butter
- 4 cloves garlic, minced
- 1.5 tbsp Cajun seasoning blend
Instructions
- 1
Heat oven to 425°F. Line a large sheet pan with foil for easy cleanup.
- 2
Scatter corn, shrimp, and fish chunks on the pan. Dot with butter pieces and sprinkle minced garlic evenly over everything.
- 3
Sprinkle Cajun seasoning all over, then toss gently to coat. Spread in a single layer and season with salt and black pepper.
- 4
Roast for 12–14 minutes until shrimp is opaque, fish flakes easily, and corn edges are charred.
- 5
Remove from oven. Pour any pan juices over the seafood and vegetables, then serve hot.
Tools you’ll need
- large sheet pan
- aluminum foil
- oven
- tongs or spoon
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