A while back I shared the standard one pot, cook it all on the stove shrimp boil. However, I’ve found an even easier way by using a sheet pan! No water, no draining, less mess. Solid win!
Now when I say sheet pan shrimp boil, I literally mean sheet pan. No parboiling potatoes, no precooking corn. It’s all done on one single sheet pan.
The trick? Cook up the potatoes and corn first, then add the the shrimp later. One stint in the oven and you’ll get perfectly roasted potatoes, tender corn, and juicy shrimp, andouille sausage all tossed in flavorful creole spices. Easy to make, easy to clean, easy as pie!
INGREDIENTS
1 lb jumbo shrimp, peeled and deveined
13 ounces andouille sausage, sliced into 1 inch rounds
1 lb baby potatoes, cut into ½ inch pieces (I used baby tri color potatoes, yukon gold or red potatoes also work)
3 ears of corn, husks on or wrapped in foil
4 garlic cloves, minced
1 tablespoon creole seasoning
Fresh parsley, chopped for garnish
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