If you’re craving a fuss-free, flavor-packed meal that delivers a bit of Southern charm right to your kitchen, this Sheet Pan Shrimp Boil Recipe is an absolute must-try. Imagine tender shrimp infused with creole spices, smoky and savory andouille sausage, crisp baby potatoes, and sweet corn—all roasted together on one pan for an easy, colorful, and satisfying dinner. It’s a perfect crowd-pleaser that feels like a celebration every time you dig in, without the mess and hassle of a traditional boil.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each adding its own magic to the dish. From the spicy kick of creole seasoning to the hearty sausage and fresh corn, every element plays a crucial role in creating the perfect balance of flavor, texture, and color.
- 1 lb jumbo shrimp, peeled and deveined: The star protein, offering sweet and tender bites that cook quickly.
- 13 ounces andouille sausage, sliced into 1-inch rounds: Adds a smoky, spicy depth that complements the shrimp perfectly.
- 1 lb baby potatoes, cut into ½ inch pieces (tri-color, Yukon gold, or red): Provides a creamy, earthy contrast and a lovely pop of color.
- 3 ears of corn, husks on or wrapped in foil: Sweet and crunchy, balancing the savory sausage and shrimp.
- 4 garlic cloves, minced: Lends a subtle aromatic kick that enhances every bite.
- 1 tablespoon creole seasoning, divided: The secret spice blend that ties the dish together with a zesty punch.
- Fresh parsley, chopped: Adds a bright, fresh finish that lifts the whole dish.
- Additional creole seasoning, to taste: For those who like an extra bit of heat and flavor.
How to Make Sheet Pan Shrimp Boil Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 400°F (200°C). Lightly oil a large baking sheet or spray it with nonstick spray. This simple step ensures your ingredients won’t stick and cleanup will be a breeze later.
Step 2: Toss Potatoes and Sausage
On the prepared sheet pan, combine your cubed baby potatoes and sliced andouille sausage with half of the creole seasoning. Toss everything together until it’s evenly coated. Then spread this mixture in an even layer, leaving space on the sheet for the corn.
Step 3: Add Corn and Roast
Place your 3 ears of corn in their husks or wrapped in foil on the empty side of the pan. This protects the kernels during cooking. Transfer the pan to the oven and roast for 25 minutes, allowing the potatoes and sausage to develop that golden, crispy edge while the corn steams within its husk.
Step 4: Add Shrimp and Garlic
Carefully pull the sheet pan out of the oven, then add the shrimp, minced garlic, and the remaining creole seasoning. Gently toss everything together to coat the shrimp and distribute spices. Return the pan to the oven to roast for another 10 to 12 minutes, until the shrimp turn pink, curl up, and are perfectly opaque.
Step 5: Finish and Serve
Once out of the oven, let the corn cool just enough to handle. Peel off the husks or unwrap the foil, then slice the ears into smaller rounds and scatter them back onto the pan. Sprinkle fresh chopped parsley and an extra pinch of creole seasoning over the entire dish for a fresh and zesty finish. Serve immediately—this is best enjoyed warm!
How to Serve Sheet Pan Shrimp Boil Recipe
Garnishes
Fresh chopped parsley adds vibrant color and a hint of herbal brightness, elevating the flavors without overwhelming them. A light squeeze of lemon juice or a dash of hot sauce on the side can also provide a lively kick, perfect for those who like to customize their spice level.
Side Dishes
This all-in-one meal shines on its own, but you can complement it with light sides like a crisp green salad or crusty bread to soak up those flavorful juices. A chilled coleslaw or corn bread also pairs beautifully, balancing warm spices with cool, refreshing textures.
Creative Ways to Present
For a fun twist, serve your Sheet Pan Shrimp Boil Recipe on a large platter, letting everyone dig in family-style. Alternatively, line serving trays with parchment paper and pile on the shrimp boil for an easy-to-clean, casual feast perfect for entertaining so guests can grab exactly what they want.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and keep them refrigerated. The mixture holds up well for up to 2 days, making it perfect for a quick next-day lunch or dinner.
Freezing
If you want to freeze leftovers, separate the shrimp from the potatoes and sausage because shrimp texture changes after freezing. Store the cooked shrimp in one container and the other components in another, and use within 1 month for best quality.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to maintain the potato’s texture and avoid overcooking the shrimp. You can also reheat individual portions in the microwave, but be mindful to heat shrimp briefly to prevent rubberiness.
FAQs
Can I use frozen shrimp in this Sheet Pan Shrimp Boil Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This will help them roast evenly and avoid excess moisture on the pan.
Is andouille sausage necessary?
While andouille offers a fantastic smoky and spicy punch, you can substitute it with smoked kielbasa or any smoked sausage for a milder flavor that’s still delicious.
Can I add other vegetables?
Definitely! Bell peppers, cherry tomatoes, or green beans make great additions. Just cut them into bite-sized pieces and add them alongside the sausage and potatoes in Step 2.
How spicy is this recipe?
The creole seasoning adds a moderate heat that can be adjusted to taste. If you prefer less spice, reduce the seasoning amount or opt for a mild seasoning blend.
What if I don’t have a large sheet pan?
Use two smaller pans, making sure ingredients are spread in a single layer for even roasting. Adjust cooking time as needed depending on how crowded the pans are.
Final Thoughts
This Sheet Pan Shrimp Boil Recipe is one of those rare dishes that combines convenience with bold, satisfying flavors you’ll want to come back to over and over. It’s an easy way to bring the joy of a seafood boil home without the fuss. So grab your ingredients, heat up that oven, and get ready for a dish that’s as fun to eat as it is to make!
Print
Sheet Pan Shrimp Boil Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 3-4
- Category: Main Dish
- Method: Roasting
- Cuisine: Southern, Cajun
Description
This Sheet Pan Shrimp Boil is a flavorful and easy one-pan meal perfect for busy weeknights or casual gatherings. Featuring jumbo shrimp, andouille sausage, baby potatoes, and corn roasted together with garlic and Creole seasoning, it delivers delicious Southern-inspired flavors with minimal cleanup.
Ingredients
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 and Garnish
- 1 tablespoon Creole seasoning, divided
- Fresh parsley, chopped
- Additional Creole seasoning, to taste
Instructions
- Preheat and Prepare 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.
- Combine Potatoes and 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 Corn and Roast: 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 entire sheet pan to the oven and roast for 25 minutes.
- Add Shrimp and 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 seasonings evenly. Return the pan to the oven and roast for an additional 10-12 minutes, or until shrimp are pink, curled, and opaque.
- Finish and 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 to the sheet pan, sprinkle with fresh chopped parsley and extra Creole seasoning if desired. Serve immediately while hot.
Notes
- For easier cleanup, line your sheet pan with parchment paper or foil before roasting.
- You can substitute andouille sausage with smoked sausage if preferred.
- If using frozen shrimp, thaw completely before adding to the pan.
- Adjust the amount of Creole seasoning to your preferred spice level.
- Serve with lemon wedges or melted butter for dipping if desired.
