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
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 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.
