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
Scale
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.
