This Sheet Pan Creole Shrimp Boil brings all the bold flavors of a traditional Southern seafood boil into your home with minimal effort and clean-up. Combining plump shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn, all roasted to perfection with a zesty Creole seasoning, this one-pan meal is both simple and delicious. Perfect for a family dinner or a casual gathering, this easy shrimp boil recipe captures the essence of a seafood feast with no need for a large pot or extra mess.
Ingredients:
- 1 pound of large shrimp, with shells removed and cleaned
- 13 ounces andouille sausage, sliced into 1-inch rounds
- 1 lb baby potatoes, cut into 1/2-inch pieces (tri-color, Yukon gold, or red potatoes)
- 3 ears of corn, either with their husks intact or securely wrapped in aluminum foil
- 4 garlic cloves, minced
- 1 tablespoon Creole seasoning
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
Instructions:
- Preheat the oven: Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the potatoes and corn: Toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them on the sheet pan. Wrap the corn in foil and place it on the pan with the potatoes. Roast in the oven for 20 minutes until the potatoes start to soften.
- Add the sausage and shrimp: After 20 minutes, remove the pan from the oven. Add the andouille sausage slices around the potatoes. In a separate bowl, toss the shrimp with the minced garlic, remaining olive oil, and Creole seasoning. Arrange the seasoned shrimp on the sheet pan.
- Finish roasting: Return the sheet pan to the oven and roast for another 10-12 minutes, or until the shrimp are pink and opaque, and the sausage is heated through. The potatoes should be tender, and the corn lightly charred.
- Garnish and serve: Remove the pan from the oven and garnish with freshly chopped parsley.
Conclusion:
This Sheet Pan Creole Shrimp Boil is a quick and flavorful way to enjoy the taste of a seafood boil without the mess. The shrimp, sausage, potatoes, and corn are perfectly seasoned and roasted to create a complete, satisfying meal in just one pan. It’s a great dish for busy weeknights or when entertaining guests, offering a taste of Southern comfort with minimal effort.
Sheet Pan Creole Shrimp Boil
Ingredients
- 1 pound of large shrimp with shells removed and cleaned
- 13 ounces andouille sausage sliced into 1-inch rounds
- 1 lb baby potatoes cut into 1/2-inch pieces (tri-color, Yukon gold, or red potatoes)
- 3 ears of corn either with their husks intact or securely wrapped in aluminum foil
- 4 garlic cloves minced
- 1 tablespoon Creole seasoning
- 2 tablespoons olive oil
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the potatoes and corn: Toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them on the sheet pan. Wrap the corn in foil and place it on the pan with the potatoes. Roast in the oven for 20 minutes until the potatoes start to soften.
- Add the sausage and shrimp: After 20 minutes, remove the pan from the oven. Add the andouille sausage slices around the potatoes. In a separate bowl, toss the shrimp with the minced garlic, remaining olive oil, and Creole seasoning. Arrange the seasoned shrimp on the sheet pan.
- Finish roasting: Return the sheet pan to the oven and roast for another 10-12 minutes, or until the shrimp are pink and opaque, and the sausage is heated through. The potatoes should be tender, and the corn lightly charred.
- Garnish and serve: Remove the pan from the oven and garnish with freshly chopped parsley.