Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 3 to 4 Servings
Sausage, corn, shrimp, and potatoes in one sheet pan, what’s not to like? This Sheet Pan Shrimp Boil is loaded with delicious flavors that will surely satisfy all your cravings today! Ready in just 45 minutes and can serve up to 4 people. You don’t need to worry about leftovers because I’m sure there won’t be any. Enjoy!
Ingredients:
3 ears of corn, husks on or wrapped in foil
1 pound of baby potatoes, cut into ½-inch pieces (I used baby tri-color potatoes, Yukon gold or red potatoes also work)
4 garlic cloves, minced
1 pound jumbo shrimp, peeled and deveined
13 oz. andouille sausage, sliced into 1-inch rounds
Fresh parsley, chopped, for garnish
1 tbsp creole seasoning
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Apply cooking spray to a large baking sheet.
Add the sausage, ½ of the creole seasoning, and potatoes onto the prepared baking sheet. Toss everything until well combined. Spread them evenly. Make sure to leave a space for the corn.
Add the corn ears onto the baking sheet.
Place the baking sheet inside the preheated oven and bake everything for about 25 minutes.
Remove the baking sheet from the oven. Add the garlic, the rest of the creole seasoning, and shrimp. Stir everything until well combined.
Put the baking sheet back in the oven and bake everything for 10 more minutes or until done.
Remove from the oven, then set aside the corn ears to cool at room temperature.
Remove the husks of the corn ears and slice them into small cuts.
Put them back into the baking sheet.
Garnish with a bit of creole seasoning and freshly chopped parsley.
Serve right away. Enjoy!