Why You’ll Love This Recipe
This Quick Sheet Pan Shrimp Bake with Andouille is a flavor-packed, one-pan wonder that brings bold Southern-inspired taste to your table in just 30 minutes. Juicy shrimp, smoky andouille sausage, sweet corn, and tender potatoes roast together with zesty seasoning, creating a hearty, satisfying meal with minimal fuss.
It’s perfect for busy weeknights, casual gatherings, or when you want something that feels special without spending hours in the kitchen. No need to boil water or fry anything—just chop, toss, and roast! Plus, the cleanup is a breeze, thanks to the sheet pan method.
Table of Contents
Ingredients
- 1 lb large shrimp, peeled and deveined (tail-on optional)
- 12 oz andouille sausage, sliced into ½-inch rounds
- 1 lb baby potatoes, halved
- 2 ears corn, sliced into 2-inch pieces
- 1 red bell pepper, sliced (optional)
- 2 tablespoons olive oil
- 1 tablespoon Old Bay seasoning (or Cajun seasoning)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 lemon, cut into wedges
- Fresh parsley for garnish
Directions
- Preheat the oven:
Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil. - Prep the veggies and sausage:
In a large bowl, combine baby potatoes, corn pieces, bell pepper (if using), and sliced andouille sausage. Drizzle with half the olive oil and sprinkle with half the seasoning mix. Toss to coat. - Roast the first batch:
Spread the seasoned mixture evenly on the sheet pan and roast for 15–20 minutes, or until potatoes are almost tender. - Add the shrimp:
While the veggies roast, toss shrimp with remaining olive oil, seasoning, garlic powder, and paprika. After 20 minutes, remove the pan from the oven and add the shrimp on top. - Finish baking:
Return the pan to the oven and bake for an additional 6–8 minutes, or until shrimp are pink and fully cooked. - Serve:
Squeeze lemon wedges over the bake and garnish with chopped parsley. Serve straight from the pan for a rustic feel or plate individually.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
A fast and flavorful meal that looks impressive with little effort!
Variations
- Spicy Twist: Add crushed red pepper flakes or extra Cajun seasoning for heat.
- Low-Carb: Swap potatoes for cauliflower florets or zucchini chunks.
- Seafood Mix: Add scallops or chunks of firm white fish for variety.
- Butter Lovers: Toss shrimp in melted garlic butter before adding to the pan.
- Extra Veggies: Throw in cherry tomatoes, green beans, or mushrooms for a veggie-loaded version.
Storage and Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat or in a 350°F oven for 10–12 minutes. Avoid microwaving shrimp for too long to prevent rubbery texture.
- Freezing: Not recommended, as shrimp can become rubbery and veggies mushy when thawed.
FAQs
Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before cooking.
What’s the best sausage substitute?
Kielbasa or chorizo work well if you don’t have andouille.
Do I have to peel the shrimp?
Tail-on shrimp make a great presentation, but peeled shrimp are easier to eat.
Can I make it ahead?
You can prep all ingredients in advance and roast when ready. Don’t add shrimp too early—wait to roast them fresh.
How spicy is it?
That depends on your seasoning. Use mild if sensitive to spice, or turn up the heat with cayenne or extra pepper.
What should I serve with this?
It’s great on its own, but garlic bread, rice, or a side salad pair beautifully.
Conclusion
This Quick Sheet Pan Shrimp Bake with Andouille delivers mouthwatering flavor with just one pan and under an hour from start to finish. It’s smoky, savory, juicy, and just the right amount of spicy—perfect for casual dinners, special occasions, or lazy Sunday feasts. Once you try it, you’ll want it on repeat all season long. 🍤🔥
more dinner ideas here.