Description
This Sheet Pan Shrimp Boil is a flavorful, easy-to-make one-pan meal that combines juicy jumbo shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn all roasted together with creole seasoning. Perfect for a quick weeknight dinner or casual entertaining, this recipe requires minimal prep and cleanup while delivering maximum taste with a spicy kick.
Ingredients
Scale
Seafood & Meat
- 1 lb jumbo shrimp, peeled and deveined
- 13 ounces andouille sausage, sliced into 1 inch rounds
Vegetables & Corn
- 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
Seasonings & Garnish
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning, divided
- Fresh parsley, chopped (for garnish)
- 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 leave the corn in the husks to keep it moist, or wrap in foil to prevent direct heat exposure and drying out.
- Adjust creole seasoning according to your spice preference.
- Make sure shrimp is fully cooked by checking that they are opaque and curled.
- Serve with crusty bread or a simple side salad for a complete meal.
- For easier cleanup, line the baking sheet with foil or parchment paper.
