Description

This Sheet Pan Shrimp Boil is an easy, flavorful one-pan meal featuring juicy jumbo shrimp, spicy andouille sausage, tender baby potatoes, and sweet corn on the cob, all seasoned with zesty creole spices. Perfect for a quick weeknight dinner or casual gathering, it combines classic southern flavors with minimal cleanup.

Ingredients

Scale

Main Ingredients

1 lb jumbo shrimp, peeled and deveined
13 ounces andouille sausage, sliced into 1 inch rounds
1 lb baby potatoes, cut into 1/2 inch pieces (baby tri color, Yukon gold, or red potatoes)
3 ears of corn, husks on or wrapped in foil

Seasonings and Garnish

4 garlic cloves, minced
1 tablespoon creole seasoning
Fresh parsley, chopped for garnish

Instructions

Prepare Oven and Pan: Preheat oven to 400°F (200°C). Lightly oil a large baking sheet or grease it with nonstick spray to prevent sticking.
Toss Potatoes and Sausage: Gently mix the baby potatoes, sliced andouille sausage, and half of the creole seasoning on the prepared baking sheet. Spread them evenly, leaving space for the corn.
Add Corn and Bake: Position the ears of corn in the empty space on the sheet pan. Place the pan into the oven and bake for 25 minutes, allowing the potatoes, sausage, and corn to cook through.
Add Shrimp and Garlic: Remove the pan briefly from the oven. Add the jumbo shrimp, minced garlic, and the remaining creole seasoning to the sheet. Stir gently to combine all ingredients evenly. Return the pan to the oven and bake for an additional 10-12 minutes until shrimp turn pink and opaque.
Final Touches and Serve: Remove the pan from the oven. When the corn is cool enough to handle, remove the husks or foil, slice the corn into smaller pieces, and add back to the sheet. Sprinkle fresh chopped parsley and an extra pinch of creole seasoning over the top, then serve immediately while hot.

Notes

You can substitute andouille sausage with smoked kielbasa or chorizo for a different flavor profile.
If you prefer less spice, reduce creole seasoning or use a mild seasoning blend.
Make sure the shrimp are peeled and deveined for the best eating experience.
Use foil to wrap corn if you want it to steam rather than roast.
Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently.

Prep Time: 10 minutes
Cook Time: 37 minutes
Category: Main Course
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1/4 of recipe
Calories: 420 kcal
Sugar: 5 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 180 mg

Keywords: sheet pan shrimp boil, shrimp boil, andouille sausage recipe, one pan meal, easy shrimp recipe, creole shrimp boil