Shrimp Corn Potato Sausage
There are nights when the thought of cooking a complicated meal feels like climbing a mountain. You know the ones. The fridge is looking a little sparse, and your energy is even sparser.
I had one of those nights last week. All I wanted was something packed with flavor, comforting, and most importantly, something that wouldn’t leave me with a sink full of dishes. That’s when I turned to my old, reliable friend: the sheet pan.
This recipe for a shrimp, corn, potato, and sausage bake is the hero of busy weeknights and lazy weekends. It’s a complete meal on one pan, bursting with savory, zesty flavors that taste like you spent hours in the kitchen. But you and I will know the secret, it’s ridiculously easy.
What You’ll Need
The beauty of this recipe is its simplicity. Here are the core components that create the magic.
- Shrimp: 1 pound of large shrimp, peeled and deveined. Fresh or frozen (and thawed) works perfectly.
- Sausage: 12-14 ounces of andouille or kielbasa sausage, sliced into half-inch rounds.
- Potatoes: 1 ½ pounds of baby red or Yukon Gold potatoes, quartered.
- Corn: 2 ears of fresh corn, cut into 1-inch rounds, or 1 ½ cups of frozen corn kernels.
- Onion: 1 large yellow onion, cut into wedges.
- Olive Oil: ¼ cup of extra virgin olive oil.
- Seasoning: 2 tablespoons of Cajun or Old Bay seasoning. A good smoked paprika is key!
- Garlic: 4 cloves, minced. Don’t skimp on the garlic.
- Butter: 4 tablespoons of unsalted butter, melted.
- Lemon: 1 lemon, half for juicing and half cut into wedges for serving.
- Fresh Parsley: ¼ cup, chopped, for that fresh finish.
- Salt and Black Pepper: To your personal taste.
Pro Tips
Over the years, I’ve made this dish dozens of times. Here are a few hard-earned tips to make sure your first time is a home run.
1. Give The Potatoes a Head Start.
Don’t just throw everything on the pan at once. Potatoes take the longest to cook. Roasting them for 15-20 minutes first ensures they become tender and slightly crispy without turning your sausage and shrimp into rubber.
2. Don’t Crowd the Pan.
This is the golden rule of sheet pan cooking. If you pile everything too high, the ingredients will steam instead of roast. Use two sheet pans if you have to. You want everything in a single layer to get that delicious caramelization.
3. The Shrimp Goes in Last.
Shrimp cook incredibly fast, usually in just 3-5 minutes. Add them at the very end of the cooking process. The second they turn pink and opaque, they’re done. This is the secret to tender, juicy shrimp every single time.
4. Pat Your Shrimp Dry.
Before tossing the shrimp with seasoning, pat them completely dry with a paper towel. This helps the seasoning stick better and allows the shrimp to sear slightly in the oven instead of just steaming in their own moisture.
Tools Required
No fancy gadgets needed here. You probably have everything in your kitchen already.
- Large Sheet Pan (or two)
- Large Mixing Bowl
- Cutting Board
- Sharp Knife
- Small Bowl (for the butter sauce)
- Spatula
Substitutions and Variations
This recipe is a fantastic starting point. Feel free to play around with it based on what you have or what you’re craving.
Protein Swaps:
Not a fan of andouille? Try smoked kielbasa, chicken sausage, or even chunks of chicken thigh (add them with the potatoes). For a seafood-only version, add scallops or mussels along with the shrimp.
Vegetable Additions:
This bake is a great way to clean out the vegetable drawer. Bell peppers (any color), broccoli florets, asparagus spears, or zucchini chunks are all wonderful additions. Add heartier veggies like broccoli with the sausage and delicate ones like asparagus with the shrimp.
| Ingredient to Swap | Suggested Substitute | Cooking Note |
|---|---|---|
| Andouille Sausage | Chicken Sausage | Adds a lighter flavor. |
| Baby Red Potatoes | Sweet Potatoes | Creates a sweet/spicy combo. |
| Cajun Seasoning | Lemon Pepper & Herbs | For a non-spicy version. |
Make Ahead Tips
You can get a head start on this meal to make a weeknight dinner even faster.
Chop all your vegetables and the sausage a day or two in advance. Store them in airtight containers in the refrigerator. You can also mix your Cajun seasoning, garlic, salt, and pepper in a small jar so it’s ready to go.
When it’s time to cook, all you have to do is toss everything together and get it in the oven.
How to Make This Shrimp and Sausage Bake
Ready for the easiest fancy-looking meal of your life? Let’s do this.
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for the world’s easiest cleanup. I can’t recommend this enough.
Step 2: In a large bowl, toss the quartered potatoes and onion wedges with 2 tablespoons of the olive oil and half of your Cajun seasoning. Spread them in an even layer on the prepared baking sheet.
Step 3: Roast for 20 minutes, giving the pan a good shake halfway through. You want the potatoes to start getting tender.
Step 4: While the potatoes are roasting, add the sliced sausage and corn to the same bowl (no need to wash it). Toss with the remaining olive oil and seasoning.
Step 5: Remove the sheet pan from the oven. Add the sausage and corn mixture to the pan, spreading everything out evenly. Return to the oven and roast for another 10-15 minutes, or until the sausage is browned and the potatoes are fork-tender.
Step 6: Now for the star. Pat your shrimp dry and toss them in the bowl with the minced garlic. Remove the pan from the oven, scatter the shrimp over the top, and pop it back in for just 3-5 minutes. Watch them closely! As soon as they’re pink, pull the pan out.
Step 7: In a small bowl, mix the melted butter, fresh lemon juice, and chopped parsley. Drizzle this glorious sauce all over the contents of the sheet pan. Give it a gentle toss right on the pan. Serve immediately with extra lemon wedges.
Nutrition, Diets, and Pairings
Let’s break down how to fit this delicious meal into your lifestyle.
Nutritional Snapshot
Here is an *estimated* nutritional breakdown per serving. This can vary based on the specific ingredients you use.
| Nutrient | Estimated Amount per Serving |
|---|---|
| Calories | ~550 kcal |
| Protein | ~30g |
| Carbohydrates | ~40g |
| Fat | ~30g |
Ingredient Swaps for Different Diets
- Low-Carb / Keto: This is an easy swap! Replace the potatoes with 1-inch cauliflower florets or halved radishes (they lose their peppery bite when roasted). Replace the corn with chopped bell peppers. Ensure your sausage is low in carbs.
- Dairy-Free: Simply use a dairy-free butter substitute or a good quality olive oil for the final drizzle.
- Paleo: Use sweet potatoes, ensure your sausage is sugar-free and free of nitrates, and use ghee or olive oil instead of butter.
Meal Pairing and Efficiency
This dish is a full meal, but a side of crusty bread is perfect for sopping up that buttery, garlicky sauce. A simple green salad with a light vinaigrette also adds a nice, fresh contrast.
For maximum efficiency, embrace “mise en place.” Get all your chopping and measuring done before you even think about turning on the oven. It makes the whole process feel calm and controlled.
Leftovers and Storage
If you happen to have leftovers, they store beautifully. Let the bake cool completely, then transfer it to an airtight container.
It will keep in the refrigerator for up to 3 days. To reheat, I recommend spreading it on a baking sheet and warming it in the oven at 350°F for about 10 minutes. This keeps the potatoes and sausage from getting soggy and prevents the shrimp from becoming rubbery, which often happens in the microwave.
Frequently Asked Questions
Q1. Can I use frozen shrimp?
Ans: Absolutely. Just make sure you thaw it completely first. The easiest way is to place it in a colander under cool running water for a few minutes. Most importantly, pat it very dry before seasoning.
Q2. My potatoes are still hard, what did I do wrong?
Ans: This usually happens for two reasons. The potato pieces might have been too large, or your oven temperature might be a bit off. Make sure to cut them into uniform, bite-sized quarters. Giving them that 20-minute head start is crucial.
Q3. Do I have to use Cajun or Old Bay seasoning?
Ans: Not at all! That’s just a classic combination. You could use a mix of smoked paprika, garlic powder, onion powder, and dried oregano. Lemon pepper seasoning would also be fantastic for a brighter, zippier flavor profile.
Q4. Can I make this on the grill?
Ans: Yes, and it’s delicious! You can use a grill-safe pan or create foil packets. Layer the ingredients in the same order (potatoes first, then sausage/corn, then shrimp). It gives everything a wonderful, smoky flavor.
Wrapping Up
There you have it—a meal that delivers huge on flavor without demanding a lot from you. It’s vibrant, satisfying, and endlessly adaptable.
This sheet pan dinner has saved me on countless occasions, and I hope it becomes a staple in your home too. It’s perfect for a family dinner, a casual get-together with friends, or just a Tuesday night when you deserve something special.
Give it a try, and please come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any fun variations of your own!
