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Hi! I’m Melissa

When I was young I had wings, but they were taken from me. When I turned 50, I took them back. I’m now a Chef, Photographer, Fitness Nerd, and an Artist. This is my diary about food, fitness and adventure along with tips to master midlife & live a more fulfilling life at any age. Click here for my About Page.

Sheet Pan Shrimp Boil

Sheet Pan Shrimp Boil

Life certainly is more interesting with a Cajun husband. It’s also more humorous because I can’t understand what he is saying most of the time. Example: Imma make Skrimbo. It sounds like a card came, doesn’t it? No, it’s Cajun for “I’m going to make a shrimp boil”. Are you feeling me here?

Sheet Pan Shrimp Boil with Old Bay Mayo recipe from the food and lifestyle blog,

I’ve attended shrimp (chevrette: she-vret) boils and crawfish boils (they’re an all day event) and I know that I don’t want anything to do with either of them because I don’t fancy throwing live creatures into a massive cauldron of seasoned, boiling water and watching THEM TRY TO CRAWL BACK OUT. *screams*

As much as I love my hubby’s cooking, he has the gift of turning a one-pot meal into a sink full of dishes and splatters on the ceiling above the stove (they’re still there a year later). So instead of eating dinner followed by standing on a step stool to scrub the ceiling, I opted for an unorthodox and probably sacraligous, way of cooking all of the shrimp boil ingredients together on a sheet pan in the oven. Simply toss the foil, rinse the pan and dishes are did.

The next time you have an envie (ah(n)-vee: handkerin’) for some Cajun’ fare, give this thray (very) beaucoup (boo-coo: a lot) delicious dish a try.


You will need (affiliate links):

Sheet pans. These are the best I’ve tried and have over 3,000 good reviews.

A wide Spatula or silicone tipped, locking tongs. I prefer these affordable, heat resistant brands.

A sturdy knife. Santa gave me this 8-inch beauty and I prefer it over my other Chef’s knives.

A stock pot for boiling potatoes (perfect for soups and stews!). I love the clear lid so I can see what’s going on without losing heat to check on the food.


(adapted from the cookbook, Delish)



1/2 cup mayo

2 Tablespoon chives or scallions (green onions)

1 teaspoon Cajun seasoning (such as Old Bay or Tony Chachere’s)

1 teaspoon dijon mustard

zest of 1/2 lemon


1 lb little potatoes, quartered

1 1/2 lb rea medium shrimp, peeled and deveined, tail on or off is your choice

2 ears of corn, each cut into 4 sections

2 sausage links sliced 1/4 inch thick (andouille, smoked or whatever you have access to)

1 Tablespoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 Tablespoon Cajun seasoning (such as Old Bay or Tony Chachere’s)

2 Tablespoons olive oil (or avocado oil)

Juice of 2 lemons

Preheat oven to 400°F.

In a large pot of boiling, salted water, cook the potatoes until they pierce easily with a fork, about 10 minutes. Drain in a colander.

In a large bowl, combined the potatoes, shrimp, corn, sausage, garlic powder, salt and pepper, Cajun seasoning, oil and lemon juice. Toss until all ingredients are coated with seasoning and place on foil-lined baking sheets (if your baking sheet is small, you might need to use 2 baking sheets and make 2 batches)

Bake until shrimp is pink, about 12-14 minutes. If you want color on both sides of the corn, you can flip the cobs halfway through cooking.

Plate and serve with Cajun dipping sauce.

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Weekend Getaway:  Fredericksburg, Texas

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