Okay, let’s talk about dinner. You ever have those nights where you want something amazing, like really, truly delicious, but the thought of using more than one pan makes you want to just order a pizza? Yeah, me too.
This recipe is the answer. It’s my secret weapon for a ridiculously good meal with almost no cleanup. We’re talking juicy shrimp, spicy sausage, sweet corn, and creamy potatoes, all roasted together on one pan.
I’m going to show you exactly how to make this Shrimp, Sausage, and Potato sheet pan dinner. No weird ingredients, no complicated steps. Just a perfect meal that tastes like you worked on it for hours. You’re going to love it.
What You’ll Need
Getting your ingredients ready is half the battle, right? Here’s everything you’ll need. I’m pretty specific about some of these because, after making this a hundred times, I’ve found what works best.
The sausage is a big deal here. I really like using Andouille because it has a nice kick and a smoky flavor that just works. If you can’t find it or don’t like spicy stuff, a good quality smoked kielbasa is a great backup.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes | 1½ pounds | Chopped into 1-inch chunks |
| Olive Oil | 3 tablespoons | Any good extra virgin will do |
| Old Bay Seasoning | 2 tablespoons | The classic for a reason! |
| Andouille Sausage | 12 ounces | (Or smoked kielbasa) |
| Corn on the Cob | 2 large ears | Each cut into 4 pieces |
| Raw Shrimp | 1 pound | Large, peeled & deveined |
| Unsalted Butter | 4 tablespoons | I like Kerrygold, it’s rich |
| Fresh Garlic | 3 cloves | Minced very fine |
| Fresh Parsley | ¼ cup | Chopped, for garnish |
| Lemon | 1 whole | Cut into wedges for serving |
A quick note on the shrimp. Try to get the large ones, sometimes labeled 21/25 count. They stay plump and juicy in the oven and are much harder to overcook than the little guys. If you can only find frozen, that’s totally fine, just make sure they are completely thawed and patted dry before you use them. Wet shrimp will steam instead of roast, and we don’t want that.
Pro Tips from My Kitchen
I’ve made this dish more times than I can count, and I’ve made a few mistakes along the way so you don’t have to. Here are the little things that make a huge difference.
1. Don’t Crowd the Pan.
This is the number one rule of sheet pan dinners. If you pile everything on top of each other, the food will steam instead of roast. You won’t get those nice crispy edges on your potatoes or that beautiful color on the sausage. Use a big sheet pan, and if it looks too crowded, just use two pans. Seriously, it’s worth the extra bit of dishwashing.
2. Timing Is Everything.
Different ingredients cook at different speeds. If you threw everything on the pan at once, you’d end up with mushy shrimp and hard potatoes. Potatoes need the most time, so they go in first to get a head start. The sausage and corn go in next. The shrimp cooks in just a few minutes, so it goes in at the very end. This little bit of staggering ensures everything is perfectly cooked at the same time.
3. The Final Butter Drizzle is a Game Changer.
Don’t skip the melted garlic butter at the end. It might seem like an extra step, but it’s what brings everything together. It creates a simple, amazing sauce that coats every single bite. That little bit of richness mixed with the spicy seasoning and a squeeze of fresh lemon is just… chef’s kiss. It’s what makes the dish feel special.
4. Pat Your Shrimp Dry.
I mentioned this before, but it’s important enough to be a pro tip. Moisture is the enemy of roasting. Before you toss your shrimp with the seasoning, lay them on a paper towel and pat them completely dry. This helps them get a tiny bit of color and keeps them from getting a rubbery, steamed texture.
Tools You’ll Actually Use
No fancy gadgets needed here. This is one of the reasons I love this recipe. It’s all about simple tools you probably already have.
| Tool | Quantity | Why You Need It |
|---|---|---|
| Large Baking Sheet | 1 or 2 | The bigger, the better |
| Large Mixing Bowl | 1 | For tossing everything |
| Sharp Knife | 1 | For all the chopping |
| Cutting Board | 1 | A sturdy one |
| Small Bowl | 1 | For the garlic butter |
See? Nothing scary. The large baking sheet is probably the most important piece of equipment. You want one with a rim so none of the juices or precious bits of food slide off.
Step-by-Step: Let’s Make This Thing
Alright, let’s get cooking. I’ll walk you through it step-by-step. Just follow along, and you’ll be golden.
Step 1: Get the Oven Ready
First things first, preheat your oven to 400°F (200°C). You want it nice and hot when the pan goes in. This helps the potatoes start crisping up right away.
Step 2: Potatoes Go In First
Chop your red potatoes into 1-inch pieces. Throw them into your big mixing bowl. Drizzle with about 2 tablespoons of the olive oil and sprinkle with 1 tablespoon of the Old Bay seasoning. Toss everything together until the potatoes are evenly coated. Spread them out on your baking sheet in a single layer. Roast for 15 minutes.
Step 3: Add the Sausage and Corn
While the potatoes are roasting, slice your sausage into ½-inch thick rounds. Cut your corn cobs into smaller pieces. After the 15 minutes are up, pull the pan out of the oven. Add the sausage and corn to the pan, and give everything a quick stir right there on the sheet. Pop it back in the oven for another 10 minutes. (This is a good time to prep your shrimp).
Step 4: The Shrimp Joins the Party
In that same big bowl (no need to wash it), add your peeled, deveined, and patted-dry shrimp. Drizzle with the remaining 1 tablespoon of olive oil and the other 1 tablespoon of Old Bay. Toss to coat. After the 10 minutes are up, pull the pan out again and add the shrimp, spreading them evenly. Put it back in the oven for the last time.
Step 5: Cook Until Pink
The shrimp will cook fast. You only need about 5-7 minutes. You’ll know they’re done when they turn pink and opaque. Don’t walk away! Overcooked shrimp is a tragedy we can easily avoid.
Step 6: Make the Garlic Butter
While the shrimp are cooking, melt your 4 tablespoons of butter in that small bowl in the microwave. It only takes about 30 seconds. Stir in your minced garlic. The heat from the butter will cook the garlic just enough to take the raw edge off.
Step 7: Drizzle and Serve
Once the shrimp are perfectly cooked, take the pan out of the oven. Drizzle that glorious garlic butter all over everything on the pan. Sprinkle with fresh parsley and serve it right away with lemon wedges on the side for squeezing.
Possible Swaps and Fun Variations
This recipe is a great starting point. You can totally play around with it based on what you like or what you have in the fridge.
- Different Veggies: Bell peppers (any color) and onions are amazing in this. Cut them into 1-inch chunks and add them with the sausage and corn. Broccoli or asparagus are also great, but add them with the shrimp since they cook quickly.
- Change the Protein: Not a shrimp fan? You can use chunks of cod or another firm white fish (add it for the last 10 minutes). You could even use chicken breast, cut into 1-inch pieces, but you’d want to add that with the potatoes since it needs longer to cook.
- Spice It Up (or Down): If you want more heat, add ½ teaspoon of cayenne pepper to the seasoning blend. If you want it less spicy, use smoked paprika instead of Old Bay and a mild sausage like kielbasa.
- Herb Power: Don’t have parsley? Fresh dill or chives would also be delicious sprinkled on top at the end.
Got Leftovers? Here’s the Plan
Honestly, we rarely have leftovers of this. But if you do, they’re great the next day.
Storage: Let everything cool down completely, then store it in an airtight container in the refrigerator. It’ll stay good for up to 2 days. The shrimp texture changes a bit, but it’s still delicious.
Reheating: The best way to reheat this is in a skillet over medium heat with a tiny splash of water or broth to create some steam. This warms everything through without making the shrimp rubbery. You can also pop it back in the oven at 350°F for about 10 minutes. I would avoid the microwave if you can; it’s not very kind to shrimp.
Frequently Asked Questions
Q1. Can I use frozen corn instead of corn on the cob?
Ans: Totally. Just add about 1½ cups of frozen corn kernels to the pan during the last 5-7 minutes of cooking, right when you add the shrimp.
Q2. My potatoes are still a little hard. What did I do wrong?
Ans: Your potato chunks might have been too big, or your oven might run a little cool. Just give them an extra 5-10 minutes during that first roast before adding anything else to the pan.
Q3. Can I prepare any of this ahead of time?
Ans: Yes! You can chop the potatoes, sausage, and corn and store them in separate containers in the fridge a day ahead. You can also mix up the garlic butter. This makes assembly super fast on a busy night.
Q4. Is there a substitute for Old Bay Seasoning?
Ans: Yes, you can make your own! A simple mix is 1 tablespoon paprika, 1 teaspoon celery salt, ½ teaspoon black pepper, and a pinch of cayenne. It won’t be exactly the same, but it’ll be delicious.
Wrapping Up
See? A beautiful, full-flavored meal all on one pan. It’s perfect for a Tuesday night when you’re busy but still want to eat well, and it’s also impressive enough to serve to friends on a weekend. The mix of flavors and textures is just so satisfying.
Now it’s your turn. Give this recipe a try and see how easy it is. And when you do, come back and leave a comment below. Let me know how it turned out, if you made any fun changes, or if you have any questions. I love hearing how these recipes work out for you in your own kitchen. Happy cooking
