One Pan Shrimp Bake

shrimp bakeLazy Cooking at its BEST!

My kids are in some sort of activity every night and I am constantly looking for dishes that are quick, easy, and something that they I think they will eat. This isn’t easy, not that my kids are really picky, but they all don’t share all of the same tastes, and we try not to eat out of boxes too often.

Recently my father-in-law gave us a ton of sweet corn and I was trying to find ways to use it. I came across sheet pan meals, including one using corn. I changed some things to suit our tastes and the kids all loved it, my youngest even asked if we could make it every night! This shrimp bake couldn’t really be easier and is “fancy” enough it could make a great stay-in date night dinner! 

Easy Shrimp Bake

Course Main Course
Servings 6


  • 1 lb shrimp not frozen, deveined with tails off
  • 13 oz Andouille Sausage cut into thin rounds
  • 1-2 lb baby potatoes I used 1.5 pounds
  • 3-4 ears of corn quartered
  • 2 tsp minced garlic or 4 cloves
  • 1 lemon cut into wedges
  • 1/2 bunch cilantro chopped
  • 1 tbsp Old Bay seasoning
  • 1/4 cup butter melted


  1. Preheat your oven to 400 degrees. In a pot bring your potatoes to a boil then reduce heat and cook for 5 minutes. Add your quartered ears of corn and cook another 5 minutes. 

  2. While potatoes and corn are cooking, oil or grease a cookie sheet and set aside. Next mix melted butter with garlic and Old Bay seasoning.

  3. Place your corn, potatoes, sausage and shrimp onto the oiled or greased baking sheet. Pour on the butter mixture and stir it all around until there is some butter mixture on all the corn, potatoes, shrimp, and sausage.

  4. Put the baking sheet into the oven for 13 minutes or until the corn is tender.

  5. Dish Shrimp Bake into bowls, sprinkle on cilantro (as much or as little as you like), add lemon wedge. Can be served with rice or a biscuit if desired.

When my father-in-law gave us the corn I immediately quartered it and froze it, so I actually boiled both my potatoes and corn together for the entire 10 minutes. I also used frozen shrimp that I defrosted, don’t just throw frozen shrimp on the pan. We love cilantro so we used a lot, if you don’t like cilantro you could use parsley. All in all this is a dish that you can cook on a busy night before Taekwondo or Soccer and have a satisfying meal that will please… or send the kids to their grandparents and make this dinner for an awesome date night in!

I hope you enjoy!

Bet + Fam 🙂

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