This easy Sheet Pan Shrimp Boil comes together in about 30 minutes and uses a trusty sheet pan for a quick and easy dinner that your family will love!
Ingredient Breakdown
To whip up this delightful shrimp boil, you’ll need a handful of ingredients that can be easily adjusted based on your preferences:
- 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 (I used a mix, but Yukon gold or red potatoes work great too!)
- 3 ears of corn, husked or wrapped in foil
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning – the secret to that delicious flavor!
- Fresh parsley, chopped for garnish (optional, but it adds a nice touch!)
A Few Substitution Tips
Don’t have andouille sausage? No problem! You can easily swap it for kielbasa or even chicken sausage. Or perhaps you’re not a garlic fan? Leave it out! This recipe is super flexible, feel free to add other veggies like bell peppers or asparagus based on what you have on hand.
How to Make This Sheet Pan Shrimp Boil
Ready to dive in? Let’s get cooking!
Preheat your oven to 400°F (205°C). Give a large baking sheet a light oiling with some olive oil or use nonstick spray.
In a large bowl, gently toss the potatoes, sausage, and half of the creole seasoning together. Spread them into an even layer on the prepared baking sheet, making some room for the corn. The smell already…oh man, it’s amazing!
Next, place the ears of corn on the baking sheet in the empty spaces and cook everything together for about 25 minutes. This is when your kitchen will start to smell heavenly!
Now, here’s where things get exciting! Carefully remove the sheet pan from the oven. Stir the shrimp, minced garlic, and the remaining creole seasoning onto the sheet pan. Pop it back into the oven for another 10-12 minutes until the shrimp are pink and opaque. You’ll want to keep an eye on them, they cook fast!
Once that’s done, take it out of the oven. Set the corn aside to cool for a bit. When it’s cool enough to handle, remove the husks or foil and slice into smaller pieces. Toss them back on the sheet, sprinkle some fresh parsley over the top, and, voilà!, dinner is served!
This should be quick and easy enough to make on a busy weeknight while still being mind-blowingly delicious.
If you loved this Sheet Pan Shrimp Boil, be sure to check out my other favorites like my Sheet Pan Shrimp Fajitas!
What Makes This Recipe Special
Quick & Easy
The magic of this recipe lies in its speed, everything comes together on one sheet pan in under 30 minutes! You’ll have hot, filling meals without a mountain of dirty dishes.
Minimal Cleanup Required
Since it all cooks on one pan, your cleanup is practically nonexistent. Just give your sheet pan a rinse, and you’re done! Perfect for busy weeknights, don’t you think?
Crowd-Pleaser
Whether you’re feeding the kids after school or hosting a few friends, this dish never fails to impress. The combination of flavors, savory sausage, tender shrimp, sweet corn, appeals to everyone’s taste buds.
Customizable
What I love most is how you can switch things up. Feel free to toss in some zucchini, bell peppers, or whatever vegetables you have in stock, it’s going to taste great no matter what!
Loaded With Flavor
That creole seasoning? It packs a punch! This dish is bursting with tons of flavor. Your family will think you spent hours in the kitchen when really, it was just a matter of throwing everything onto the sheet pan!
Serving and Storage Tips
Serving Suggestions
This shrimp boil is scrumptious on its own, but if you want to take it up a notch, consider serving it with some crusty bread to soak up those flavors! Also, a fresh garden salad on the side adds a nice crunch.
How to Store Leftovers
If by chance you have any leftovers (which is rare around here), you can store them in an airtight container in the fridge for up to 3 days. Just ensure everything is cooled before sealing.
Reheating Instructions
To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can microwave it in short intervals until warm, all that lovely flavor will still be there!
Freezer Friendly
While this dish is best enjoyed fresh, you can freeze the cooked shrimp and veggies in a tightly sealed container. They’ll keep for about a month, but I recommend eating it sooner rather than later for the best taste!
So there you have it! This Sheet Pan Shrimp Boil might just become your family’s new favorite, and trust me when I say, once you try it, you’ll be coming back to this recipe again and again.
Happy cooking, and enjoy every delicious bite!
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Sheet Pan Shrimp Boil
Ingredients
Method
- Preheat your oven to 400°F (205°C). Lightly oil a large baking sheet with olive oil or use nonstick spray.
- In a large bowl, toss together the potatoes, sausage, and half of the creole seasoning. Spread them evenly on the prepared baking sheet, leaving space for the corn.
- Place the ears of corn on the baking sheet in the empty spaces and roast everything in the oven for about 25 minutes.
- Carefully remove the sheet pan from the oven. Stir in the shrimp, minced garlic, and the remaining creole seasoning. Return to the oven for another 10-12 minutes until the shrimp are pink and opaque.
- Remove from the oven, set the corn aside to cool slightly. Once cool enough to handle, remove the husks or foil and slice into smaller pieces.
- Toss the corn back on the sheet, sprinkle fresh parsley over the top, and serve.