Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 3-4 servings
I’ve always wanted to make this Sheet Pan Shrimp Boil. Since the weather already starts cooling down, turning the oven on is not a gonna be a pain anymore. And to make life easier, I give you this less mess, no water/draining version of sheet pan shrimp boil. All cooked in a single sheet pan, no parboiling or precooking. This recipe guarantees the juiciest shrimp and andouille, perfectly roasted potatoes, and tender corn. Everything is tossed in flavorful creole spices. A straight-A!
INGREDIENTS
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1 pound jumbo shrimp, peeled and deveined
13 oz. andouille sausage, sliced into 1” rounds
1 pound baby potatoes, cut into ½” pieces (I used baby tri-colour potatoes, Yukon gold or red potatoes also work)
3 ears of corn, husks on or wrapped in foil
4 garlic cloves, minced
1 tbsp creole seasoning
Fresh parsley, chopped for garnish
HOW TO MAKE SHEET PAN SHRIMP BOIL
Step 1: Prepare the oven. Preheat it to 400 degrees F. And using a nonstick spray, lightly grease a large baking sheet.
Step 2: On the prepared baking dish, toss the potatoes, sausage, and half of the creole seasoning gently, spreading in an even layer. Make sure to leave a space for the ears of corn.
Step 3: In the space on the baking sheet, place the ears of corn.
Step 4: Place in the preheated oven and bake for about 25 minutes.
Step 5: Take the sheet pan from the oven briefly to stir the shrimp, garlic, and rest of the creole seasoning onto the sheet pan. Return to the oven and resume baking for another 10 to 12 minutes until the shrimp are pink and opaque. When done, remove from the oven and set the corn aside to cool.
Step 6: Remove the husks or foil once the ears of corn are cool enough to touch, then slice into smaller pieces. Place the slices on the steep and top with some fresh parsley and if desired, a sprinkle of creole seasoning. Serve right away. Enjoy!
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 13 oz. andouille sausage, sliced into 1” rounds
- 1 pound baby potatoes, cut into ½” pieces (I used baby tri-colour potatoes, Yukon gold or red potatoes also work)
- 3 ears of corn, husks on or wrapped in foil
- 4 garlic cloves, minced
- 1 tbsp creole seasoning
- Fresh parsley, chopped for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. And using a nonstick spray, lightly grease a large baking sheet.
Step 2: On the prepared baking dish, toss the potatoes, sausage, and half of the creole seasoning gently, spreading in an even layer. Make sure to leave a space for the ears of corn.
Step 3: In the space on the baking sheet, place the ears of corn.
Step 4: Place in the preheated oven and bake for about 25 minutes.
Step 5: Take the sheet pan from the oven briefly to stir the shrimp, garlic, and rest of the creole seasoning onto the sheet pan. Return to the oven and resume baking for another 10 to 12 minutes until the shrimp are pink and opaque. When done, remove from the oven and set the corn aside to cool.
Step 6: Remove the husks or foil once the ears of corn are cool enough to touch, then slice into smaller pieces. Place the slices on the steep and top with some fresh parsley and if desired, a sprinkle of creole seasoning. Serve right away. Enjoy!
