If you’re craving a dish that brings all the flavors of a traditional Southern seafood boil together with effortless cleanup, this Sheet Pan Shrimp Boil Recipe is going to be your new best friend. Imagine juicy jumbo shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn all roasted together in one pan, perfectly seasoned with creole spices for that irresistible kick. It’s cozy, satisfying, and perfect for sharing, whether it’s a weeknight dinner or a casual weekend feast. Ready to make your kitchen smell amazing while delivering big flavor? Let’s dive in!
Ingredients You’ll Need
This recipe keeps things delightfully simple but packs a punch with each ingredient playing a vital role. From the rich, smoky sausage to the fresh garlic and vibrant parsley, every element adds a layer of flavor, texture, or color that makes this dish truly shine.
- 1 lb jumbo shrimp, peeled and deveined: The star of the dish, shrimp cook quickly and soak up the creole seasoning beautifully.
- 13 ounces andouille sausage, sliced into 1 inch rounds: Adds a smoky, spicy depth that makes every bite exciting.
- 1 lb baby potatoes, cut into ½ inch pieces: Use tri color, Yukon gold, or red potatoes for a colorful and tender base.
- 3 ears of corn, husks on or wrapped in foil: Sweetness and crunch come through when corn roasts alongside everything else.
- 4 garlic cloves, minced: Infuses the dish with aromatic warmth and enhances the overall savory profile.
- 1 tablespoon creole seasoning, divided: This bold spice blend ties all the flavors together with a little bit of heat.
- Fresh parsley, chopped: Adds a fresh, herbaceous touch and a pop of color for a beautiful finish.
- Additional creole seasoning, to taste: Perfect for those who love an extra kick or want to tailor the heat level.
How to Make Sheet Pan Shrimp Boil Recipe
Step 1: Prep the Pan
Begin by preheating your oven to 400°F (200°C). Lightly oil a large baking sheet or use a nonstick spray—this step is crucial because it prevents sticking and saves you from scrubbing later. Having a well-prepped pan also ensures each ingredient roasts evenly and develops that gorgeous caramelization we all crave.
Step 2: Start Roasting Potatoes & Sausage
Toss the cut baby potatoes and sliced andouille sausage with half the creole seasoning right on the baking sheet. Spread them out evenly so they get plenty of heat without steaming each other. These two ingredients need a bit more time to cook through, so they’re the perfect first layer of flavor and texture.
Step 3: Add and Roast Corn
Next, tuck the whole ears of corn in along the sides of the pan—keep them in their husks or wrapped in foil to lock in their natural sweetness and moisture. Slide the sheet pan into the oven and let everything roast for 25 minutes. This step lets the potatoes soften, the sausage release its smoky juices, and the corn steam perfectly.
Step 4: Add Shrimp & Garlic
Carefully remove the hot pan from the oven, then scatter your shrimp and minced garlic onto the sheet. Sprinkle the rest of the creole seasoning over the shrimp and gently toss everything so the shrimp are evenly coated but not overloaded (we want to keep their delicate texture intact). Return the pan to the oven and roast for an additional 10 to 12 minutes. That’s when the shrimp turn pink, curl up just right, and become beautifully opaque — a sign they’re perfectly cooked.
Step 5: Finish & Serve
Once the shrimp are done, take the sheet pan out and let the corn cool just enough to handle. Now it’s time for a little prep: peel back the husks or remove the foil and slice the corn into smaller rounds. Stir the corn back in with the other ingredients, then sprinkle fresh chopped parsley over everything. Add a little more creole seasoning if you like, and get ready to dig in while it’s hot and bursting with flavors.
How to Serve Sheet Pan Shrimp Boil Recipe
Garnishes
Fresh parsley isn’t just pretty—it’s like a bright exclamation point that cuts through the rich flavors and adds freshness. You can also add a squeeze of lemon for a zesty lift or even toss on some sliced green onions for a mild onion crunch. Each garnish adds a new layer of personality to this already vibrant dish.
Side Dishes
The beauty of this dish is its one-pan magic, but if you want to round it out, a simple green salad or crusty garlic bread is perfect. The salad adds crispness and lightness, while the bread lets you soak up any remaining buttery, spicy juices on your plate. Both sides complement the hearty, bold flavors without overpowering them.
Creative Ways to Present
For a fun twist, try serving this shrimp boil recipe on a large wooden board lined with parchment paper—perfect for family-style dining and casual gatherings. You can also place bowlfuls of the shrimp boil over cooked rice or grits for a Southern-inspired meal that feels extra comforting and substantial. Either way, the colors and aromas will make it impossible not to dive right in!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they often don’t last long), store them in an airtight container in the refrigerator for up to 2 days. Be sure to separate the corn from the shrimp and sausage if you want to keep the textures fresher, as the kernels can get a bit mushy over time.
Freezing
This dish is best enjoyed fresh, but if you want to freeze some for later, remove the shrimp first before freezing the sausage, potatoes, and corn in a freezer-safe container. The shrimp can get rubbery after freezing and reheating, so it’s best to cook a fresh batch if possible.
Reheating
To warm leftovers, use a skillet over medium heat or pop the ingredients back in the oven at 350°F until heated through. Avoid microwaving if you want to maintain the best texture, especially for the shrimp and sausage. Adding a splash of water or brothy liquid while reheating helps keep everything moist and flavorful.
FAQs
Can I use frozen shrimp for the Sheet Pan Shrimp Boil Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat dry before cooking to prevent excess moisture. This helps achieve the perfect texture and ensures the seasoning clings beautifully to the shrimp.
What can I substitute for andouille sausage?
If you can’t find andouille, smoked sausage or kielbasa can be great alternatives. They provide similar smoky and spicy notes that complement the shrimp and vegetables, keeping the dish flavorful and satisfying.
Do I need to peel the corn before roasting?
Keeping the corn in its husks or wrapped in foil helps steam the kernels during roasting, locking in natural sweetness and moisture. You can remove the husks after roasting when the corn has cooled slightly, then slice and mix it back into the dish.
How spicy is the creole seasoning?
Creole seasoning typically has a moderate level of spice with a blend of paprika, garlic powder, cayenne, and herbs. If you prefer milder versions, you can reduce the amount used or substitute with Cajun seasoning, which varies in heat depending on the blend.
Can this recipe be doubled for a larger crowd?
Absolutely! The Sheet Pan Shrimp Boil Recipe scales up beautifully. Just use a larger baking sheet or two pans to keep the ingredients from overcrowding, which ensures everything roasts evenly and develops the best flavor.
Final Thoughts
This Sheet Pan Shrimp Boil Recipe is proof that incredible flavor doesn’t have to come with hours of prep or a mountain of dishes. It’s a joyful celebration of smoky, spicy, fresh, and savory all in one pan. Whether you’re cooking for yourself, family, or friends, this recipe is guaranteed to bring smiles and full plates. Give it a try soon—you might just find it becoming a beloved staple in your kitchen!
Print
Sheet Pan Shrimp Boil Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Cajun
Description
This Sheet Pan Shrimp Boil is a vibrant, easy-to-make meal combining juicy jumbo shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn, all roasted together with zesty Creole seasoning. Cooked entirely on one baking sheet, this dish delivers maximum flavor with minimal cleanup, perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Main Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 13 ounces andouille sausage, sliced into 1 inch rounds
- 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
- 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 until evenly coated. Spread the mixture in an even layer, leaving space for the corn ears.
- Add and Roast Corn: Place the 3 whole ears of corn in the empty space on the sheet pan, keeping them in their husks or wrapped in foil. Transfer the pan to the oven and roast everything for 25 minutes.
- Add Shrimp & Garlic: Carefully remove the sheet pan from the oven. Add the peeled and deveined jumbo shrimp, minced garlic, and the remaining Creole seasoning to the pan. Toss gently to distribute the seasoning, then return the pan to the oven and roast for an additional 10 to 12 minutes, or until the shrimp are pink, curled, and opaque.
- Finish & Serve: Remove the pan from the oven. Let the corn cool slightly so it can be handled, then remove the husks or foil and slice the corn into smaller rounds. Return the corn to the pan, sprinkle chopped fresh parsley and additional Creole seasoning if desired. Serve immediately while hot for the best flavor and texture.
Notes
- You can use frozen shrimp, but be sure to thaw and pat them dry before adding to the pan to avoid excess moisture.
- Adjust the amount of Creole seasoning to your taste preference for more or less spice.
- If you prefer crispier potatoes, cut them smaller or roast a few minutes longer before adding shrimp.
- Feel free to add lemon wedges for squeezing over the dish to brighten the flavors.
- This recipe works well with other sausage varieties if andouille is unavailable.
