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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.