Sheet Pan Shrimp Boil
We’re all about easy when it comes to cooking while entertaining. A shrimp boil is great fun and a perfect way to feed a crowd. Doing it on a sheet pan couldn’t be easier, plus it frees you up to make it ahead, put it on sheet pans and then throw it in the oven when ready. You can still have all the fun of putting the boil down the center of the table, letting everyone dig in to this delicious dinner.
MIO Products in Sheet Pan Shrimp Boil
Hiland Dairy Butter – It wouldn’t be a good shrimp boil without the butter! Hiland Butter is perfect for this Sheet Pan Shrimp Boil. An easy add-in to this super simple recipe!
Mountain View Meat Co. Cajun Style Andouille Sausage – This Cajun Style Mountain View Meat adds a great kick and is the perfect addition to this Sheet Pan Shrimp Boil.
Scissortail Farms Parsley – Top your dish with fresh Scissortail Farms Parsley. This wraps up the delicious boil and really brings everything together. Plus, it adds a gorgeous green pop to this beautiful dish.
Ingredients
- 1 stick Hiland Salted Butter, melted
- 6 minced garlic cloves
- 2 tablespoons creole seasoning
- 2 pounds Mountain View Meat Co. Cajun Style Andouille Sausage, sliced
- 2 pounds tri-colored mini potatoes, cut into 1-inch pieces
- 6 ears of corn, husks removed and cut into segments
- 2 pounds jumbo shrimp, peeled and deveined
- 1/3 cup Scissortail Farms Parsley
- Preheat oven to 400 degrees. Spray two large baking sheets with nonstick baking spray.
- In a small bowl, combine melted butter with garlic and creole seasoning.
- In a medium bowl, toss together the sausage and potatoes with half the butter mixture. Spread onto baking sheets. Add ears of corn. Cook 25 minutes.
- Toss shrimp with the remaining butter mixture. Remove baking sheets from oven. Add shrimp to both sheets. Place back in oven, cooking for 8 minutes or until shrimp are pink and cooked through. Remove from oven. Sprinkle with parsley and serve.