Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 3-4 servings
This sheet pan shrimp boil never fails to wow everyone! Simple to throw together using only a few simple ingredients and ready in no time. This easy recipe undoubtedly guarantees the flavors of our favorite classic shrimp boil minus the mess!
INGREDIENTS
13 oz. andouille sausage, sliced into 1” rounds
1 pound jumbo shrimp, peeled and deveined
3 ears of corn, husks on or wrapped in foil
1 pound of baby potatoes, cut into ½ inch pieces (I used baby tri-colour potatoes, Yukon gold or red potatoes also work)
4 garlic cloves, minced
Fresh parsley, chopped, for garnish
1 tbsp creole seasoning
HOW TO MAKE SHEET PAN SHRIMP BOIL
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a large baking sheet.
Step 2: On the prepared baking sheet, gently toss the potatoes, sausage, and half of the creole seasoning, then spread them in an even layer. Make sure to leave enough space for the ears of the corn.
Step 3: In the space on the baking sheet, lay the ears of the corn. Place in the preheated oven and bake for about 25 minutes. Shortly take the sheet pan from the oven to add the shrimp, garlic, and the rest of the creole seasoning. Mix well.
Step 4: Return the sheet pan to the oven and continue to bake for an additional 10 to 12 minutes or until the shrimp are pink and opaque.
Step 5: Take the sheet pan out of the oven and set the ears of corn aside to cool.
Step 6: Remove the husks or foil once the ears of corn are cool enough to handle, then slice into smaller pieces. Add the pieces of corn to the sheet and sprinkle with some fresh parsley and creole seasoning if preferred.
Step 7: Serve the shrimp boil right away. Enjoy!
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