Sheet Pan Shrimp Boil (Print-Friendly Version)
All the best shrimp boil flavors with sausage, potatoes, and corn, baked simply on one pan for minimal clean-up.
# Ingredients:
→ Main Ingredients
01 -
1 lb jumbo shrimp, peeled and deveined
02 -
13 ounces andouille sausage, sliced into 1-inch rounds
03 -
1 lb baby potatoes, cut into ½ inch pieces
04 -
3 ears of corn, husks on or wrapped in foil
05 -
4 garlic cloves, minced
06 -
1 tablespoon creole seasoning
07 -
Fresh parsley, chopped for garnish
# Steps:
01 -
Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
02 -
Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet. Spread into an even layer on the tray, leaving a space for the ears of corn.
03 -
Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
04 -
Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook for 10-12 minutes, until shrimp are pink and opaque. Remove from heat.
05 -
Set ears of corn on the side to cool. When they are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add the corn to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.
# Notes:
01 -
All the flavors of a classic shrimp boil without the mess. Creole-seasoned juicy shrimp, andouille sausage, potatoes, and tender corn.