Louisiana Shrimp Bake
Bring the bold, zesty flavors of the South straight to your kitchen with this Louisiana Shrimp Bake! This easy sheet pan dinner combines juicy, tender shrimp, smoky sausage, buttery red potatoes, and sweet corn on the cob, all beautifully coated in a tantalizing blend of Old Bay seasoning, paprika, garlic, and onion powder. Parboiled potatoes ensure a perfectly cooked medley while the buttery drizzle ties everything together in irresistible, savory harmony. Finished with fresh parsley and a squeeze of lemon for a vibrant touch, this one-pan wonder is a crowd-pleasing meal perfect for weeknights or casual gatherings. Ready in under an hour, this seafood delight is simple to prepare, easy to clean up, and guaranteed to deliver restaurant-quality flavor with every bite!
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Recipe Information
Ingredients
- 1.5 pounds large shrimp (peeled and deveined)
- 1.5 pounds red potatoes (quartered)
- 12 ounces smoked sausage (sliced into 1/2-inch rounds)
- 3 ears corn on the cob (cut into thirds)
- 6 tablespoons unsalted butter (melted)
- 3 tablespoons olive oil
- 2 tablespoons Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 lemon (cut into wedges, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a large pot of salted water, parboil the red potatoes for 12–15 minutes until just fork-tender. Drain and set aside.
In a small bowl, whisk together the melted butter, olive oil, Old Bay seasoning, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
On the prepared baking sheet, arrange the parboiled potatoes, smoked sausage slices, and corn pieces in a single layer. Drizzle half of the butter-oil mixture over the ingredients and toss to coat evenly.
Bake in the preheated oven for 20 minutes, flipping the ingredients halfway through for even cooking.
Remove the baking sheet from the oven and add the shrimp to the mix. Drizzle the remaining butter-oil mixture over the shrimp and toss gently to coat.
Return the baking sheet to the oven and bake for an additional 10–12 minutes, or until the shrimp turn pink and opaque, and the other ingredients are heated through and slightly caramelized.
Remove from the oven and allow to rest for 3 minutes. Garnish with fresh parsley and serve alongside lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
3865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1715 mg | 572% | |
| Sodium | 7736 mg | 336% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 45.9 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7638 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
