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Sheet Pan Shrimp Boil Recipe

Sheet Pan Shrimp Boil Recipe

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4.5 from 66 reviews

This Sheet Pan Shrimp Boil is a vibrant, one-pan feast that brings the flavors of a classic Southern seafood boil into the oven for easy weeknight cooking. Jumbo shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn all roast together with Creole seasoning and plenty of garlic, creating a hassle-free, crowd-pleasing dinner that’s big on flavor and low on cleanup.

  • Total Time: 45 minutes
  • Yield: Serves 3-4

Ingredients

Main Ingredients

  • 1 lb jumbo shrimp, peeled and deveined
  • 13 ounces andouille sausage, sliced into 1-inch rounds
  • 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

Seasoning & Garnish

  • 1 tablespoon creole seasoning, divided
  • Fresh parsley, chopped, for garnish
  • Nonstick spray or oil, for greasing the baking sheet

Instructions

  1. Preheat and Prepare Sheet Pan: Preheat your oven to 400°F. Lightly oil a large baking sheet or coat it with nonstick spray to prevent sticking.
  2. Arrange Potatoes, Sausage, and Corn: On the prepared baking sheet, gently toss together the baby potatoes, sliced andouille sausage, and half of the creole seasoning. Spread them out in an even layer, leaving space on one side of the pan for the ears of corn. Place the ears of corn, still in their husks or wrapped in foil, in the empty space.
  3. Roast Initial Ingredients: Place the baking sheet in the oven and cook for 25 minutes. This allows the potatoes and sausage to start browning while the corn steams inside its husk or foil.
  4. Add Shrimp and Garlic: After 25 minutes, carefully remove the sheet pan from the oven. Stir the shrimp, minced garlic, and the remaining creole seasoning onto the pan with the other ingredients. Mix well and spread everything out evenly. Return the pan to the oven.
  5. Finish Roasting: Continue roasting for 10–12 minutes, or until the shrimp are opaque and pink and the potatoes are fork-tender.
  6. Prepare Corn and Serve: Remove the pan from the oven and set the corn aside until it is cool enough to handle. Remove the husks or foil from the corn and slice each ear into smaller pieces. Arrange them back on the pan. Garnish everything with chopped fresh parsley and a sprinkle more of creole seasoning, if desired. Serve immediately while hot.

Notes

  • For added flavor, you can drizzle melted butter or squeeze lemon juice over the finished dish before serving.
  • If fresh corn is out of season, frozen corn on the cob can be used—adjust roasting time as needed.
  • For a spicier kick, use extra creole seasoning or add a pinch of cayenne.
  • Easy to double—just use two sheet pans for a larger crowd.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: Southern, American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 415
  • Sugar: 6g
  • Sodium: 1220mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 31g
  • Cholesterol: 210mg

Find it online: https://ellarecipe.com/sheet-pan-shrimp-boil-recipe/