Sheet Pan Shrimp Boil

This sheet pan shrimp boil transforms the traditional seafood boil into an easy, mess-free oven-baked meal that delivers all the classic flavors without the usual cleanup hassle. The combination of juicy shrimp, spicy andouille sausage, tender potatoes, and sweet corn creates a perfect balance of flavors reminiscent of Southern coastal cuisine.

I first made this sheet pan version when hosting friends in my apartment where a traditional seafood boil wasn't practical. Everyone was amazed at how the oven method captured all the authentic flavors while keeping my kitchen clean and stress-free.

Ingredients

• Jumbo shrimp: 1 pound peeled and deveined for quick cooking and easy eating
• Andouille sausage: 13 ounces adds authentic Creole flavor and smoky depth
• Baby potatoes: 1 pound tri colored varieties add visual appeal and tender texture
• Corn: 3 ears brings natural sweetness that balances the spicy seasonings
• Garlic cloves: 4 minced provides aromatic flavor that infuses throughout
• Creole seasoning: 1 tablespoon delivers the signature Louisiana spice profile
• Fresh parsley: For brightness and color as the finishing touch

Step-by-Step Instructions

Prepare the oven:

Preheat to 400°F and lightly oil a large baking sheet. This temperature is hot enough to roast everything properly while creating nice caramelization.

Start with longer cooking items:

Toss potatoes and sausage with half the Creole seasoning and arrange in a single layer on your sheet pan. Leave space for corn which needs to cook at the same time. The potatoes need this head start to become perfectly tender.

First roasting phase:

Place the ears of corn in their husks or wrapped in foil in the reserved space and roast everything for 25 minutes. This allows the potatoes to soften and the sausage to release its flavorful oils.

Add the shrimp:

Remove the pan briefly to add shrimp, garlic, and remaining Creole seasoning. Stir to coat everything evenly with the seasonings and oils already on the pan for maximum flavor.

Final cooking phase:

Return to the oven for just 10-12 minutes until shrimp turn pink and opaque. Be careful not to overcook the shrimp or they will become tough and rubbery.

Finish and serve:

Carefully remove corn husks or foil when cool enough to handle, slice into smaller pieces and add back to the sheet pan. Sprinkle with fresh parsley and additional Creole seasoning if desired before serving immediately.

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The andouille sausage is my favorite component in this recipe. Its smoky flavor infuses the entire dish as it roasts, creating that authentic Louisiana taste without having to make a traditional boil broth. I find myself sneaking pieces straight from the pan before serving it to my family.

Variations and Substitutions

While andouille sausage provides the most authentic flavor, kielbasa or smoked sausage can work as substitutes if andouille isn't available. The key is finding a sausage with some smoky flavor to complement the seafood.

For a spicier version, add sliced jalapeños during the last 10 minutes of cooking or increase the Creole seasoning. Conversely, if cooking for those who prefer milder flavors, you can replace the Creole seasoning with Old Bay or a simple blend of paprika, garlic powder, and black pepper.

Seafood lovers can enhance this recipe by adding other quick-cooking seafood like scallops or small pieces of firm white fish during the last 5-7 minutes of cooking time.

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Serving Suggestions

This sheet pan shrimp boil is designed to be a complete meal on its own, but serving it with crusty French bread for soaking up the flavorful juices takes it to another level. For an authentic touch, transfer everything to a paper-lined table or large serving platter and let everyone dig in with their hands.

A cold beer or crisp white wine pairs perfectly with the spicy, savory flavors. For non-alcoholic options, homemade lemonade or sweet tea provides a refreshing contrast to the Creole spices.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight, though the shrimp texture may change slightly when reheated.

For best results when reheating, warm in a 350°F oven for about 10 minutes rather than using a microwave, which can make the shrimp tough. Add a splash of water or broth to prevent everything from drying out.

Frequently Asked Questions

→ What type of shrimp should I use?

Use jumbo shrimp, peeled and deveined, for the best texture and flavor. Fresh or frozen both work well.

→ Can I use a different sausage?

Yes, any smoked sausage works as a substitute for andouille. Kielbasa or chorizo can provide a similar smoky flavor.

→ How can I make this dish spicier?

You can add extra Creole seasoning or a dash of cayenne pepper for more heat. Adjust to your preference.

→ What potatoes work best?

Baby potatoes are ideal, but Yukon gold or red potatoes can also be used. Cut them into small, even pieces for quicker cooking.

→ Can I prepare this ahead of time?

You can chop the ingredients and mix the seasoning in advance, but cook everything fresh for the best texture and flavor.