Sheet Pan Shrimp Boil

This sheet pan shrimp boil brings bright southern flavors to your dinner table with almost zero cleanup. You get all the fun of a classic boil loaded with zesty shrimp, juicy sausage, tender potatoes, and sweet summer corn but made simply in the oven. I turn to this recipe when I am craving celebratory coastal vibes and want an easy weeknight dinner everyone will dive into.

Last summer I first tried this when outdoor entertaining called for low stress but big flavor. It was the first thing gone and guests were crowding the kitchen hoping more was coming from the oven

Ingredients

• Jumbo shrimp: the star absorbs all the creole seasonings and cooks up juicy seek out peeled and deveined shrimp for convenience
• Andouille sausage: smoky and spicy adds richness choose a well marbled sausage for the best bite
• Baby potatoes: creamy texture and soaks up flavor tri color or yukon gold are best for buttery notes
• Fresh corn on the cob: brings sweetness and crunch try to find fresh ears when in season for maximum pop
• Garlic: infuses everything with warmth freshly minced is a must here
• Creole seasoning: gives the dish its signature bold kick use a favorite blend or make your own
• Fresh parsley for garnish: brightens and finishes get a vibrant bunch for color

Step-by-Step Instructions

Preheat and Prep:

Set your oven to four hundred degrees fahrenheit and lightly oil a large baking sheet or spray with nonstick coating to prevent sticking

Build the Base:

Toss cut potatoes sausage slices and half the creole seasoning together right on the tray then spread into a single even layer leave space on one side for the ears of corn

Roast the Corn and Base:

Nestle the corn ears in the empty space on the pan and roast everything for twenty five minutes until the potatoes begin to soften and the sausage sizzles

Add Shrimp and Garlic:

Remove the hot pan and scatter shrimp alongside minced garlic and the rest of the creole seasoning stir gently to coat the shrimp return the tray to the oven

Final Bake:

Roast for ten to twelve minutes more just until the shrimp turn pink and firm watch for opacity and avoid overcooking

Finish and Serve:

Cool the ears of corn briefly enough to handle then remove husks or foil and slice into pieces add back to the pan sprinkle with fresh parsley and an optional pinch of creole seasoning serve hot straight from the sheet pan

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Corn is my favorite part here picking the freshest ears from the farmers market and slicing them for everyone to share transforms a simple dinner into a feast. My family gathers around the pan to pick their favorite pieces and it always feels festive

How to Store Leftovers

Once cooled transfer leftovers to airtight containers and refrigerate for up to two days. Reheat gently in a low oven or in a skillet just until warmed. I do not recommend freezing as the shrimp and potatoes can become mushy.

Ingredient Swaps You Can Try

If you cannot find andouille sausage swap with kielbasa for milder flavor. Yukon or red potatoes both work if baby potatoes are unavailable. Cajun seasoning makes a tasty alternative if you are out of creole blend. Add lemon wedges or a handful of green beans for a fresh twist

Serving Suggestions

Pile the shrimp boil high on platters and serve with lemon wedges crusty bread and cocktail sauce. I love adding a crisp salad and tall glasses of cold iced tea for a relaxed southern style meal

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A Brief Look at Shrimp Boil Traditions

Traditional shrimp boils come from southern coastal communities where friends gather and share seafood by the waterfront. This oven method brings that festive community feeling right to your own kitchen without needing a backyard or big kettle

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, be sure to thaw shrimp completely and pat dry before baking to ensure the best texture.

→ What kind of potatoes work best?

Baby gold or red potatoes are ideal, as they cook evenly and hold their shape well in the oven.

→ How do I adjust the spice level?

Control heat by choosing mild or spicy andouille sausage and modifying the amount of Creole seasoning to taste.

→ Can I make this ahead of time?

You can prep ingredients and season them in advance, but bake just before serving for the best results.

→ Are there alternatives to andouille sausage?

Smoked sausage or kielbasa works well if andouille isn't available or you prefer a milder flavor.

→ Should I remove the corn husks before roasting?

You can roast corn with husks on or wrap in foil; remove husks after roasting for easy slicing and serving.