Description
This Sheet Pan Shrimp Boil is a deliciously easy to make one-pan meal perfect for a quick dinner. Combining roasted baby potatoes, spicy andouille sausage, sweet corn, and juicy shrimp, all tossed in flavorful Creole seasoning, this recipe offers a vibrant taste of a classic shrimp boil with minimal cleanup and maximum flavor.
Ingredients
Scale
Seafood and Meat
- 1 lb jumbo shrimp, peeled and deveined
- 13 ounces andouille sausage, sliced into 1 inch rounds
Vegetables
- 1 lb baby potatoes, cut into ½ inch pieces (tri color, Yukon gold, or red potatoes)
- 3 ears of corn, husks on or wrapped in foil
- 4 garlic cloves, minced
Seasonings & Garnishes
- 1 tablespoon creole seasoning, divided
- Fresh parsley, chopped
- Additional creole seasoning, to taste
Instructions
- Prep the Pan: Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet or coat it with nonstick spray to prevent sticking and ensure easy cleanup.
- Start Roasting Potatoes & Sausage: On the prepared baking sheet, toss the baby potatoes, sliced andouille sausage, and half of the creole seasoning together. Spread them out in an even layer, leaving enough space for the ears of corn.
- Add and Roast Corn: Place the 3 whole ears of corn in the empty space on the sheet pan (keep them in their husks or wrapped in foil). Transfer the entire sheet pan to the oven and roast for 25 minutes.
- Add Shrimp & Garlic: Carefully remove the sheet pan from the oven. Add the shrimp, minced garlic, and the remaining creole seasoning to the pan, tossing gently to distribute the seasonings. Place the pan back in the oven and roast for an additional 10-12 minutes, or until the shrimp are pink, curled, and opaque.
- Finish & Serve: Remove the pan from the oven. Let the corn cool just enough to handle, then remove husks or foil and slice the corn into smaller rounds. Add the corn back onto the sheet pan, sprinkle over fresh chopped parsley and extra creole seasoning if desired. Serve immediately while hot.
Notes
- You can keep the corn in husks or wrapped in foil for roasting; both methods steam the corn nicely.
- Use fresh or frozen shrimp that is fully thawed for best results.
- Adjust the amount of creole seasoning based on your heat preference.
- Make sure to cut the potatoes into uniform pieces to ensure even cooking.
- Serve with lemon wedges if desired to add a fresh citrus touch.
