Sheet Pan Shrimp Boil (Printable Version)
# What You’ll Need:
→ Seafood
01 -
1 lb jumbo shrimp, peeled and deveined
→ Sausage
02 -
13 ounces andouille sausage, sliced into 1 inch rounds
→ Vegetables
03 -
1 lb baby potatoes, cut into 1/2 inch pieces (tri-color, Yukon gold, or red potatoes are suitable)
04 -
3 ears of corn, husks on or wrapped in foil
05 -
4 garlic cloves, minced
06 -
Fresh parsley, chopped for garnish
→ Seasonings
07 -
1 tablespoon creole seasoning
# Steps to Follow:
01 -
Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
02 -
Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet. Spread into an even layer on the tray, leaving a space for the ears of corn.
03 -
Place the ears of corn in the empty space on the baking sheet. Cook for 25 minutes.
04 -
Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook for 10-12 minutes, until the shrimp are pink and opaque.
05 -
Remove from heat. Set ears of corn on the side to cool. When cool enough to touch, remove the husks or foil and slice into smaller pieces.
06 -
Add sliced corn back to the sheet and top with fresh parsley and a sprinkle of creole seasoning if desired. Serve immediately.
# Additional Notes:
01 -
Tri-color, Yukon gold, or red potatoes are recommended for color and flavor variety.