Sheet Pan Shrimp Boil
Sheet pan shrimp boil is an easy dinner that brings together tender shrimp, potatoes, corn, and sausage with bold seasoning and minimal cleanup.
Ingredients
- 1 pound baby potatoes, halved
- 3 ears corn, quartered
- 13 ounces andouille sausage
- 1 pound jumbo shrimp
- ¼ cup olive oil
- 2 tablespoons creole seasoning
- 1 teaspoon old bay seasoning
- 1 teaspoon salt
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
- Add the potatoes, corn, and sausage to the sheet pan. Drizzle with the olive oil and sprinkle with the Creole seasoning, Old Bay seasoning, and salt. Toss until everything is well coated and spread into an even layer.
- Roast for 30 minutes, stirring halfway through, until the potatoes are tender and the corn and sausage are starting to brown.
- Remove the pan from the oven and add the shrimp. Toss everything together so the shrimp gets coated in the seasonings and pan juices.
- Return the pan to the oven and bake for 8 to 10 more minutes, or until the shrimp are pink and cooked through.
Nutrition
Notes
- Cut the potatoes evenly: Halve smaller baby potatoes and quarter any larger ones so they roast in the same amount of time.
- Give the pan enough space: Spread everything out in an even layer so the potatoes, corn, and sausage roast instead of steam.
- Add the shrimp at the end: Shrimp cooks quickly, so adding it after the potatoes, sausage, and corn have roasted keeps it from getting overcooked.
- Stir halfway through: Tossing everything once during the first roast helps the potatoes cook more evenly and gives the sausage and corn better color.
- Serve right away: This sheet pan shrimp boil is best hot from the oven while the shrimp is tender and everything is at its best texture.
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