Go Back
Garlic Butter Shrimp, Smoked Beef Sausage & Corn Sheet Pan Bake

Garlic Butter Shrimp, Smoked Beef Sausage & Corn Sheet Pan Bake

This garlic butter shrimp, smoked beef sausage, and corn sheet pan bake combines juicy shrimp, smoky sausage, tender potatoes, and sweet corn in bold Cajun garlic butter. Finished with fresh lemon and parsley, it delivers seafood-boil flavor with easy sheet-pan cleanup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Cajun, Southern
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb large or jumbo raw shrimp, peeled, deveined, and patted dry
  • 14 oz fully cooked smoked beef sausage, cut into 1/2-inch rounds
  • 1 1/2 lb baby red or gold potatoes, halved or quartered if large
  • 4 ears corn, each cut into 3 pieces
  • 1 tbsp olive oil
  • Fresh parsley, chopped, for finishing
  • Lemon wedges, for serving
  • 6 tbsp unsalted butter, melted
  • 5 cloves garlic, finely minced
  • 2 1/2 tsp Old Bay seasoning
  • 1 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper
  • Salt, only if needed
  • 1 tbsp fresh lemon juice

Equipment

  • Two large rimmed baking sheets
  • Foil or parchment paper
  • large pot
  • Colander
  • mixing bowls
  • Large spoon or spatula

Method
 

  1. Preheat the oven to 425°F. Line two large rimmed baking sheets with foil or parchment paper.
  2. Boil the potatoes for 8 minutes. Add the corn and cook for 3 more minutes. Drain well.
  3. 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.
  4. 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.
  5. Toss the shrimp with the remaining garlic butter. Arrange the shrimp in a single layer between the vegetables.
  6. Bake for 6 to 9 minutes, until the shrimp are pearly, opaque, and plump.
  7. 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.

Notes

Parboil the potatoes and corn first so they finish cooking at the same time as the shrimp and sausage.
Arrange the shrimp in a single layer so they roast instead of steaming.
Reserve 2 tablespoons of clean garlic butter before coating the raw shrimp so the finishing drizzle remains food-safe.
Use two sheet pans to avoid overcrowding and promote proper browning.
Andouille or kielbasa may be substituted for the smoked beef sausage.
Frozen shrimp may be used after thawing completely and patting very dry.
Serve immediately with lemon wedges and crusty bread, if desired.