There is something irresistibly fun and satisfying about gathering around a warm, bountiful feast that feels like it was made just for you and your closest friends. This Sheet Pan Shrimp Boil Recipe captures all the magic of a traditional Southern shrimp boil with a wonderfully simple twist: everything cooks together on one pan! Imagine tender baby potatoes, smoky andouille sausage, sweet roasted corn, and garlicky, perfectly spiced jumbo shrimp all mingling their flavors in the oven. It’s a hassle-free, hands-on dish that delivers big on taste and brings a vibrant splash of color right to your table. Trust me, once you try this recipe, it will quickly become one of your go-to dinners for casual gatherings or weeknight treats alike.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe calls for a handful of straightforward yet essential ingredients that bring bold tastes and a beautiful range of textures to every bite. Each item supports the others, creating a harmony of smoky, sweet, spicy, and fresh flavors that make this dish such a standout.
- Jumbo shrimp: Peeled and deveined for quick cooking and a delicate, succulent texture.
- Andouille sausage: Sliced into thick rounds to add smoky depth and a little spice.
- Baby potatoes: Choose tri-color, Yukon gold, or red for a mix of creamy centers and colorful presentation.
- Ears of corn: Added whole with husks on or wrapped in foil to steam and bring natural sweetness.
- Garlic cloves: Minced finely to infuse the dish with savory warmth.
- Creole seasoning: Divided between the ingredients to layer in bold, zesty flavor.
- Fresh parsley: Chopped and sprinkled at the end for a bright, herbal finish.
How to Make Sheet Pan Shrimp Boil Recipe
Step 1: Prep the Pan
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). A lightly oiled or nonstick-sprayed baking sheet is key here—it ensures your seafood and veggies won’t stick and saves you from scrubbing later, making cleanup a breeze.
Step 2: Start Roasting Potatoes & Sausage
Toss the baby potatoes, sliced andouille sausage, and half of your Creole seasoning together directly on the baking sheet. Spread everything out evenly so the potatoes can roast to tender, golden perfection and the sausage crisps up just right, creating a perfect base of flavor and texture.
Step 3: Add and Roast Corn
Next, nestle the whole ears of corn into the empty space on the sheet pan. Keep their husks on or wrap them tightly in foil—both methods will steam the corn beautifully during roasting. Slide the pan into the oven and bake for 25 minutes, letting the potatoes soften and the corn’s natural sugars start to caramelize.
Step 4: Add Shrimp & Garlic
Carefully pull the sheet pan out of the oven and add the jumbo shrimp along with the minced garlic and the remaining Creole seasoning. Toss everything gently so the shrimp soak up that spicy, garlicky goodness. Return the pan to the oven for another 10 to 12 minutes until the shrimp turn pink, curl up nicely, and become perfectly opaque.
Step 5: Finish & Serve
Remove the pan once more, allowing the corn to cool just enough to handle. Peel back the husks or unwrap the foil, then slice the ears into smaller rounds. Scatter the corn back onto the pan alongside everything else, sprinkle fresh chopped parsley and extra Creole seasoning to taste, and get ready to dig in while it’s still hot and inviting.
How to Serve Sheet Pan Shrimp Boil Recipe
Garnishes
Keep it simple but impactful. Chopped fresh parsley sparks vivid color and a subtle freshness that brightens the smoky, spicy flavors. If you want a little extra pop, a squeeze of fresh lemon juice or a dusting of smoked paprika can elevate every bite.
Side Dishes
This dish is hearty on its own, but if you want to round out the meal, consider a crisp green salad with a citrus vinaigrette or a loaf of crusty French bread to soak up every last bit of flavorful juices. A light coleslaw can also add a wonderful crunch that complements the softness of the roasted potatoes and shrimp.
Creative Ways to Present
For a festive gathering, serve the shrimp boil right on the sheet pan in the center of the table for a casual, communal vibe. Alternatively, arrange the components on a large platter with lemon wedges and small bowls of melted butter or extra Creole seasoning to let everyone customize their plate perfectly.
Make Ahead and Storage
Storing Leftovers
Leftovers will keep well in an airtight container refrigerated for up to 3 days. Make sure to cool the dish completely before storing to preserve the texture and flavors.
Freezing
This shrimp boil is best enjoyed fresh, but if you want to freeze it, arrange the cooked ingredients on a baking sheet to freeze individually before transferring to a sealed container or freezer bag. It will keep for about 1 month, though shrimp texture may be slightly affected after thawing.
Reheating
Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes or until warmed through. Avoid the microwave if you can, as it can make shrimp rubbery and potatoes mushy.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp will work fine. Just be sure to thaw and pat them dry before adding to the sheet pan to avoid excess moisture that could steam the other ingredients.
What can I substitute for andouille sausage?
If you can’t find andouille, a smoked sausage or kielbasa will make a good substitute, providing similar smoky, savory notes that complement the shrimp and vegetables.
Can I make this recipe spicy?
Absolutely! The creole seasoning gives it a nice kick, but feel free to add extra cayenne pepper, hot sauce, or red pepper flakes if you love heat. Just adjust to your personal taste.
Is it better to use fresh or frozen corn?
Fresh corn on the cob is ideal for the best sweetness and texture, but frozen corn kernels can work as well—just toss them directly on the pan during the shrimp roasting step and reduce time slightly to avoid overcooking.
Can I prepare this dish on a grill instead of an oven?
Yes! The recipe adapts beautifully to the grill. Use a large disposable foil pan and follow the same layering technique, grilling over medium heat and adjusting times as needed until everything is nicely charred and cooked through.
Final Thoughts
If you’re craving a no-fuss, flavor-packed meal that brings people together, this Sheet Pan Shrimp Boil Recipe is exactly what you need. The ease of one-pan cooking combined with bold, comforting flavors makes it an absolute joy to prepare and share. I can’t wait for you to try it and make it a new favorite in your kitchen too!
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Sheet Pan Shrimp Boil Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Southern, Cajun
Description
A delicious and easy Sheet Pan Shrimp Boil recipe that combines jumbo shrimp, spicy andouille sausage, tender baby potatoes, and sweet corn roasted together for a flavorful, hassle-free meal. Perfect for a quick weeknight dinner or casual gathering, this recipe uses simple seasoning and roasting to bring out bold Southern flavors.
Ingredients
Seafood & 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 & Garnish
- 1 tablespoon creole seasoning, divided
- Additional creole seasoning, to taste
- Fresh parsley, chopped
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
- Make sure the shrimp are deveined and peeled for the best texture and taste.
- You can substitute creole seasoning with Cajun seasoning if preferred.
- Leaving the corn in the husks or wrapped in foil keeps it moist while roasting.
- Use a rimmed baking sheet to avoid juices spilling over during roasting.
- For spicier flavor, sprinkle extra creole seasoning on the shrimp before roasting.
