Easy Sheet Pan Shrimp Boil

A classic shrimp boil gets a much simpler treatment with this Sheet Pan Shrimp Boil. Juicy shrimp, smoky andouille sausage, golden roasted potatoes, and tender corn come together with Creole seasoning for a flavorful Southern inspired meal and an easy dinner recipe with minimal cleanup.

There’s no need for a huge pot of boiling water or extra steps in the kitchen. Everything cooks together on one sheet pan, so there’s no boiling, draining, parboiling the potatoes, or pre cooking the corn. The oven handles the cooking while keeping the process simple.

The timing is designed to keep everything at its best. The potatoes and corn roast first, giving them time to become tender and golden. The shrimp are added toward the end since they cook quickly, bringing the whole meal together in under an hour.

Smoky sausage, Creole seasoning, garlic, and fresh lemon create the bold flavor associated with a traditional shrimp boil. The finished dish also makes an impressive meal for entertaining, with plenty of color straight from the pan and very little prep or cleanup.

The spice level can easily be adjusted to suit different tastes. Keep it mild for a gentler flavor, or add cayenne, hot andouille, or red pepper flakes when more heat is wanted.

Tips and Tricks

1. Cut the potatoes into evenly sized pieces so they cook at the same rate. If they’re particularly large, quarter them so they have enough time to become tender without getting too dark on the outside.
2. Keep the cooking order in mind because the potatoes and corn need more time than the shrimp. Roast them first until tender and lightly golden, then add the shrimp toward the end.
3. Shrimp cook quickly, so watch them closely. Once they turn pink and opaque, they’re ready. Cooking them for too long can leave them with a rubbery texture.
4. Before adding the shrimp to the sheet pan, pat them dry with a paper towel. Removing excess moisture helps them roast properly rather than steam in the oven.
5. For the best texture, use raw shrimp instead of pre cooked shrimp. Pre cooked shrimp can dry out during roasting, while raw shrimp cook directly in the oven and stay more enjoyable.
6. If the potatoes still aren’t tender when it’s time to add the shrimp, give them another 5 to 10 minutes in the oven. They should be fork tender before moving on to the final step.

Yield: Serves 3-4

Easy Sheet Pan Shrimp Boil

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This Sheet Pan Shrimp Boil is super-easy and perfect for a busy weeknight. Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor. All the flavors of a classic shrimp boil without the mess! Creole seasoned juicy shrimp, andouille sausage, potatoes and tender corn.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 13 ounces andouille sausage, sliced into 1 inch rounds
• 1 lb baby potatoes, cut into ½ inch 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

1. Preheat the oven to 400°F. Lightly oil a large baking sheet or coat it with nonstick cooking spray.
2. Add the potatoes, sausage, and half of the Creole seasoning to the prepared baking sheet. Gently toss everything together, then spread it into an even layer, leaving enough room for the ears of corn.
3. Place the ears of corn in the open space on the baking sheet and roast for 25 minutes.
4. Carefully remove the sheet pan from the oven and add the shrimp and garlic, along with the remaining Creole seasoning. Toss everything together directly on the pan, then return it to the oven and cook for 10–12 minutes, until the shrimp are pink and opaque. Remove the pan from the oven and set the corn aside to cool.
5. Once the corn is cool enough to handle, remove the husks or foil and cut the ears into smaller pieces. Add the corn back to the sheet pan, then finish with fresh parsley and an extra sprinkle of Creole seasoning if desired. Serve immediately.

Notes

• Cut the potatoes into similar-sized pieces to help them cook and brown evenly in the oven. If you cut them into larger chunks, allow a little extra roasting time.
• Hold off on adding the shrimp until the last 10–12 minutes of cooking. They’re ready when they turn pink and opaque, so be careful not to leave them in the oven too long.
• Check the potatoes with a fork after the initial roasting time. If they still need more time to become tender, roast them for another 5–10 minutes before adding the shrimp.

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