If you love a good low country boil, you will love this Sheet Pan Shrimp Bake recipe. It’s all the flavors you think of with a low country boil only better.
How is it better you ask? It’s baked on a sheet pan for easy cleanup. Cook time is 30 minutes allowing you to get a delicious dinner on the table even on those busy nights. It’s shrimp, and butter, and garlic, and spices!
You could parboil the potatoes and corn for shorter bake time, but personally, I prefer the roasted flavor the oven gives to them. It also makes this truly a one pot (pan) meal.
Simply roast the potatoes and corn for 20 minutes, add the shrimp and sausage and bake for another 10 minutes.
This recipe could easily be doubled depending on the number of people you are feeding.
SHEET PAN SHRIMP BAKE
Ingredients
- 1 pound large shrimp deveined
- 1/2 pound andouille sausage cut into 1 inch slices
- 1 pound red fingerling potatoes washed and cut in half
- 3 ears corn on the cob sliced into quarters
- 1 stick butter melted
- 1 tablespoon garlic minced
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons thyme fresh
Instructions
- 1. Preheat oven to 400 degrees.
- 2. In a small bowl, mix the butter, garlic, Old Bay, and thyme.
- 3. Place the shrimp and sausage into a mixing bowl and drizzle with 1/3 of the butter mixture. Stir well and set aside.
- 4. Place a sheet of parchment paper onto the baking sheet. Add the potatoes and corn. Pour the remaining butter mixture over and toss until everything is well coated.
- 5. Bake for 20 minutes until the potatoes are just tender.
- 6. Add the shrimp and sausage to the baking sheet and cook for an additional 10 minutes until the shrimp are just cooked through. Do not overcook.
- 7. Serve with crusty bread to soak up the garlic butter that remains.
bingingonabudget
March 18, 2019 at 2:20 pmThis recipe looks great, do you have any other dinner recipes I should try?
Debbie Swafford
March 18, 2019 at 10:07 pmThank you for your kind response. Most of my recipes are “everyday recipes” that I cook for my family. We have 6 children and feeding them was a labor of love. Our budget was limited so I had to come up with menus that could feed many mouths. We are empty nesters now and cooking for 2 has been more of a challenge for me. Having said that, my kids are here for dinner more now than they were when they lived here. My goal was always, and is still, to feed my family nutritious, delicious meals in the most economical ways possible. There are a few of my recipes that are not what I could afford to make every day, but the “beloved” husband deserves a special dinner occasionally. Please let me know if you try the recipes and what your opinion is.