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
Scale
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.
