Shrimp Boil – This Sheet Pan Shrimp Boil recipe is a fuss-free and delicious way to enjoy a classic Southern seafood feast without having to deal with a messy and complicated process. With just one baking sheet, you can have perfectly seasoned and cooked shrimp, sausage, potatoes, and corn ready in no time. This recipe is perfect for busy weeknights or weekend gatherings with friends and family.
Whenever my husband and I crave a taste of the South, we turn to this Sheet Pan Shrimp Boil recipe. It has become a staple in our household and never fails to satisfy our cravings. We love how easy it is to prepare, and the flavors of the creole seasoning and fresh parsley add a mouthwatering aroma that fills our kitchen. It’s also a great way to get our kids to eat more vegetables, as they love picking the potatoes and corn off the sheet.
Why This Sheet Pan Shrimp Boil Recipe is a Must-Try?
- Quick and Easy: With just one sheet pan and minimal prep, this recipe is perfect for busy weeknights or weekend gatherings.
- Classic Southern Flavors: The creole seasoning adds a touch of heat and flavor that’s traditional in Southern seafood boils.
- Versatile: You can easily customize this recipe by adding your favorite vegetables or substituting the protein with crab legs, mussels, or clams.
- Healthy: This recipe uses fresh and wholesome ingredients that are high in protein and fiber, making it a nutritious meal for the whole family.
Ingredients:
- 1 lb. (450g) jumbo shrimp, peeled and deveined
- 13 ounces (370g) andouille sausage, sliced into 1-inch rounds
- 1 lb. (450g) baby potatoes, cut into 1/2 inch (1cm) pieces (I used baby tri-color potatoes, Yukon gold or red potatoes also work)
- 3 ears of corn, husks on or wrapped in foil
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning
- Fresh parsley, chopped for garnish
Directions:
Preheat the oven to 400°F (200°C). Lightly oil a large baking sheet or grease with nonstick spray.
Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook for 10-12 minutes, until shrimp are pink and opaque.
Remove from heat. Set ears of corn on the side to cool. When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.
Notes:
- You can use other types of sausage like spicy Italian or chorizo instead of andouille sausage.
- Feel free to use other types of potatoes like red potatoes, Yukon gold or fingerling potatoes.
- If you don’t have creole seasoning, you can make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper.
- Make sure to spread the ingredients into a single layer on the baking sheet to ensure even cooking.
This Sheet Pan Shrimp Boil is a must-try recipe that’s perfect for a casual dinner with friends and family. It’s easy to make, packed with flavor, and perfect for any occasion. The combination of juicy shrimp, spicy andouille sausage, and tender potatoes with sweet corn is truly irresistible. This dish is perfect for those who love bold, savory flavors and it’s a great way to enjoy a classic seafood boil without the hassle of cooking outdoors. Give this recipe a try and enjoy a taste of the South right in your own home!
FAQ
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp but make sure to thaw them before using. Place them in the fridge overnight to thaw or place them in a bowl of cold water for 15-20 minutes.
Can I use other types of sausage?
Yes, you can use other types of sausage like spicy Italian or chorizo. The key is to slice them into 1 inch rounds and toss them with the potatoes and seasoning before baking.
What if I don’t have creole seasoning?
You can make your own creole seasoning by mixing paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper.
Can I add other vegetables to the sheet pan?
Yes, you can add other vegetables like sliced bell peppers or chopped onions to the sheet pan. Just make sure to cut them into bite-sized pieces and toss them with the other ingredients before baking.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or in the microwave.
Shrimp Boil
Ingredients
- 1 lb. 450g jumbo shrimp, peeled and deveined
- 13 ounces 370g andouille sausage, sliced into 1-inch rounds
- 1 lb. 450g baby potatoes, cut into 1/2 inch (1cm) pieces (I used baby tri-color potatoes, Yukon gold or red potatoes also work)
- 3 ears of corn husks on or wrapped in foil
- 4 garlic cloves minced
- 1 tablespoon creole seasoning
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a large baking sheet or grease with nonstick spray.
- Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
- Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
- Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook for 10-12 minutes, until shrimp are pink and opaque.
- Remove from heat. Set ears of corn on the side to cool. When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.
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