This sheet pan bake is built for sharing. Juicy shrimp, smoky beef sausage, buttery potatoes, and sweet corn all roast together in a Cajun garlic butter, finished with a bright squeeze of lemon. It has all the flavor of a classic seafood boil, without the boiling pot, and comes together on just two sheet pans.
Why You’ll Love This Recipe
- A full meal on one (or two) pans. Protein, starch, and veggies all roast together for easy cleanup.
- Big, bold Cajun flavor. Old Bay, Cajun seasoning, and smoked paprika give this dish serious depth.
- Great for a crowd. Serves 6, making it perfect for family dinners or casual get-togethers.
- That finishing garlic lemon butter. A drizzle at the end takes this from good to unforgettable.
Ingredients
For the Shrimp, Sausage and Vegetables
- 2 lbs large or jumbo raw shrimp, peeled, deveined, and patted dry
- 14 oz fully cooked smoked beef sausage, cut into ½-inch rounds
- 1½ lbs baby red or gold potatoes, halved or quartered if large
- 4 ears corn, each cut into 3 pieces
- 1 tbsp olive oil
- Chopped fresh parsley, for finishing
- Lemon wedges, for serving
For the Garlic Butter
- 6 tbsp unsalted butter, melted
- 5 garlic cloves, finely minced
- 2½ tsp Old Bay seasoning
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- Salt, only if needed
- 1 tbsp fresh lemon juice
How to Make Garlic Butter Shrimp, Smoked Beef Sausage & Corn Sheet Pan Bake
1. Prep the pans. Preheat the oven to 425°F. Line two large rimmed baking sheets with foil or parchment.
2. Parboil the potatoes and corn. Boil the potatoes for 8 minutes. Add the corn and cook for 3 more minutes. Drain well.
3. Make the garlic butter. Mix the melted butter, garlic, Old Bay seasoning, Cajun seasoning, smoked paprika, Italian seasoning, and black pepper. Reserve 2 tbsp in a clean bowl for finishing.
4. Start roasting. Toss the potatoes, corn, and smoked beef sausage with the olive oil and half of the remaining garlic butter. Divide between the pans and roast for 15 minutes, stirring once.
5. Add the shrimp. Toss the shrimp with the remaining garlic butter. Arrange the shrimp in one layer between the vegetables.
6. Bake until tender. Bake for 6 to 9 minutes, until the shrimp are pearly, opaque, and plump.
7. Finish and serve. Stir the lemon juice into the reserved clean butter and drizzle it over the hot pans. Finish with parsley and serve immediately with lemon wedges.
Tips for the Best Sheet Pan Bake
- Parboil the potatoes and corn first. This ensures they finish roasting at the same time as the quicker-cooking shrimp and sausage.
- Keep the shrimp in a single layer. Overlapping shrimp can steam instead of roast, so spread them out for the best texture.
- Reserve clean butter for finishing. Keeping a portion of the garlic butter separate from what touches raw shrimp keeps the final drizzle food-safe and flavorful.
- Use two pans if needed. Overcrowding one pan leads to steaming rather than roasting, so don’t be afraid to spread everything across two sheets.
What to Serve with This Sheet Pan Bake
This dish is a complete meal on its own, but crusty bread for soaking up the garlic butter or a simple coleslaw on the side both make great additions.
Frequently Asked Questions
Can I use a different type of sausage?
Yes, andouille or kielbasa both work well in place of smoked beef sausage if you prefer.
Can I make this on one sheet pan instead of two?
It’s best to use two pans to avoid overcrowding, which can cause the shrimp and vegetables to steam instead of roast.
Can I use frozen shrimp?
Yes, just thaw completely and pat very dry before tossing in the garlic butter so they roast properly instead of releasing excess water.
Garlic Butter Shrimp, Smoked Beef Sausage & Corn Sheet Pan Bake
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Line two large rimmed baking sheets with foil or parchment paper.
- Boil the potatoes for 8 minutes. Add the corn and cook for 3 more minutes. Drain well.
- Mix the melted butter, garlic, Old Bay seasoning, Cajun seasoning, smoked paprika, Italian seasoning, and black pepper. Reserve 2 tablespoons in a separate clean bowl for finishing.
- Toss the potatoes, corn, and smoked beef sausage with the olive oil and half of the remaining garlic butter. Divide between the prepared pans and roast for 15 minutes, stirring once.
- Toss the shrimp with the remaining garlic butter. Arrange the shrimp in a single layer between the vegetables.
- Bake for 6 to 9 minutes, until the shrimp are pearly, opaque, and plump.
- Stir the lemon juice into the reserved clean garlic butter and drizzle it over the hot sheet pans. Finish with chopped parsley and serve immediately with lemon wedges.
