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–+ servings

Sheet Pan Creole Shrimp Boil

This easy Sheet Pan Creole Shrimp Boil combinesshrimp, andouille sausage, baby potatoes, and corn, all roasted together withCreole seasoning. It’s a delicious, no-mess version of the traditional shrimpboil, perfect for weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine SOUTHERN
Servings 4
Calories 450 kcal

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.

Nutrition

Calories: 450kcal
Keyword Shrimp boil
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