Sheet Pan Shrimp Boil

This sheet pan shrimp boil transforms a traditionally messy outdoor feast into an elegant yet simple weeknight dinner. The classic combination of juicy shrimp, spicy andouille sausage, tender potatoes, and sweet corn creates a complete meal with minimal cleanup.

I first made this sheet pan version during a rainy summer evening when we were craving a traditional shrimp boil but couldn't cook outdoors. My family was amazed at how the oven method captured all the authentic flavors while creating delicious caramelization on the vegetables and sausage.

Ingredients

• Jumbo shrimp: Delivers the perfect tender texture and substantial bite. Look for wild-caught when possible for best flavor
• Andouille sausage: Provides authentic Creole flavor and smoky depth. Choose a high quality brand with visible spices
• Baby potatoes: Cook more quickly and absorb flavors beautifully. The tri-color variety adds visual appeal
• Fresh corn: Brings natural sweetness that balances the spicy elements. Select ears with bright green husks and plump kernels
• Fresh garlic: Infuses everything with aromatic flavor. Always use fresh rather than pre-minced for best results
• Creole seasoning: Ties all components together with classic Louisiana flavor. Brands vary in salt content so adjust accordingly
• Fresh parsley: Brightens the finished dish. Italian flat leaf offers more pronounced flavor than curly varieties

Step-by-Step Instructions

Prepare the oven and sheet pan:

Heat your oven to precisely 400°F which creates the perfect environment for even cooking and slight caramelization. Take time to thoroughly oil your sheet pan to prevent sticking and ensure easy cleanup later.

Start with longer-cooking items:

Combine the potatoes and sausage with half the Creole seasoning, tossing thoroughly to coat each piece evenly. Arrange them in a single layer with space between pieces to promote browning. Position corn in its own section as it requires different handling later.

Add the quick-cooking seafood:

After the initial roasting period, quickly add the shrimp, garlic and remaining seasoning to the hot pan. Work quickly but carefully to maintain oven temperature. The shrimp will cook perfectly in just 10-12 minutes, turning pink and opaque without becoming rubbery.

Finish with fresh elements:

Allow the corn to cool slightly before handling, then slice into manageable rounds. The contrast of the sweet corn against the spicy elements creates the perfect flavor balance. Finish with fresh parsley which adds brightness and color to the completed dish.

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Roasting intensifies the natural sweetness of the corn and brings out the smoky notes in the sausage. I especially love how the potatoes develop crispy edges while soaking up the flavors from the other ingredients. This always reminds me of summer picnics with my grandparents who taught me that good food brings people together.

Perfect Timing Matters

The staggered cooking approach is crucial for this recipe. Starting the potatoes, sausage and corn first ensures they cook thoroughly without overcooking the delicate shrimp. The potatoes need that full initial cooking time to become tender throughout, while the corn benefits from the slower roasting that concentrates its natural sugars. Adding the shrimp later preserves their delicate texture and prevents them from becoming tough or rubbery.

Flavor Variations

While Creole seasoning provides authentic flavor, you can customize this dish in several ways. For milder palates, reduce the Creole seasoning and add smoked paprika and garlic powder instead. For extra heat lovers, add sliced jalapeños or a dash of hot sauce to the finished dish. You can also incorporate Old Bay seasoning for a more Maryland-style flavor profile. The versatility of this cooking method adapts well to different seasoning traditions.

Serving Suggestions

Serve this sheet pan meal family-style right on the pan for maximum impact and minimal dishes. Traditional accompaniments include crusty French bread for sopping up the flavorful juices, cold beer, and lemon wedges for squeezing over the shrimp. For a more formal presentation, transfer everything to a large platter and garnish with additional fresh herbs and lemon slices. A simple green salad dressed with vinaigrette makes a perfect light side.

Storage And Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to two days. The flavors actually develop nicely overnight, though the shrimp texture will change slightly. Reheat gently in a skillet with a splash of water or broth to prevent drying out. Leftover components also make an excellent addition to jambalaya or can be tossed with pasta and a touch of butter for a quick second meal.

Common Queries

→ How do I make the shrimp tender?

Cook the shrimp for 10-12 minutes until pink and opaque. Avoid overcooking to maintain tenderness.

→ Can I use frozen shrimp?

Yes, but make sure to thaw them fully and pat them dry before cooking to avoid excess water in the pan.

→ What can I substitute for andouille sausage?

You can use chorizo, smoked sausage, or any other flavorful sausage as a substitute for andouille.

→ Can I prep this dish ahead of time?

Yes, you can prep the ingredients, like cutting potatoes and mixing the seasonings, a few hours in advance. Store them in the refrigerator until ready to cook.

→ How do I adjust the spiciness?

To reduce spiciness, use a mild sausage and less Creole seasoning. For more heat, add extra Creole seasoning or cayenne pepper.