Description
All the flavors of a classic shrimp boil without the mess! Creole-seasoned shrimp, beef andouille sausage, roasted potatoes, and tender corn baked together on one easy sheet pan.
Ingredients
Scale
- 1 lb jumbo shrimp, peeled and deveined
- 13 ounces beef andouille sausage, sliced into 1 inch rounds
- 1 lb baby potatoes, cut into 1/2 inch pieces
- 3 ears of corn, husks on or wrapped in foil
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning
- Fresh parsley, chopped for garnish
Instructions
- Preheat: Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
- Prep Sheet: Gently toss potatoes, beef andouille sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
- First Roast: Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
- Add Shrimp: 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 10-12 minutes, until shrimp are pink and opaque.
- Finish: Remove from heat. Set ears of corn on the side to cool. When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.
Notes
Cut the potatoes into evenly sized pieces so they roast at the same speed. Add the shrimp during the final 10-12 minutes of cooking to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 190 mg
Keywords: sheet pan shrimp boil, creole shrimp, beef andouille, dinner, easy cleanup