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Dig in with this creole-seasoned shrimp boil!

5 min
Prep Time

40 min
Cooking Time

45 min
Total Time



  • 1 lb jumbo shrimp, peeled and deveined
  • 1 lb andouille sausage, sliced
  • 1 lb baby potatoes, sliced in halves
  • 3 ears sweet corn
  • 4 garlic cloves, minced
  • 1 tbsp. creole seasoning
  • 3 tbsp. Miso Jalapeño dressing and marinade
  • Fresh parsley (for garnish)


  • Preheat oven to 400°F. Lightly grease a large baking sheet.
  • Toss potatoes, sausage, and half of the creole seasoning together on the baking sheet and spread into a single layer. Leave space for the corn.
  • Place the ears of corn (either with husk still on or wrapped in foil) in the empty space. Cook for 25 minutes.
  • Remove the pan from the oven to add the shrimp, garlic, remaining seasoning, and Miso Jalapeño to the pan.
  • Return to oven and cook for 10-12 minutes, until shrimp are pink and opaque. Remove from oven.
  • Set corn on the side to cool.
  • When corn is cool enough to touch, remove the husks or foil and slice into 1" rounds.
  • Add them back to the sheet, top with parsley, and serve family-style.
  • Enjoy!


If you are worried about the spice level, either decrease the amount of creole seasoning or use Roasted Garlic dressing & marinade instead of Miso Jalapeño.

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