Sheet Pan Shrimp Bake!
I don’t know about you, but I love sheet pan meals. I mean, come on, throw everything onto one pan, let it bake all together, then simply grab forks and immediately enjoy? ...and only have to wash one pan after dinner?? What’s not to love?!
That being said, I’m always looking for a tasty and simple way to prep dinner in such a manner. This summer, that search lead me to one dangerously easy meal! (I say “dangerously” because it’s so easy that I got to a point where I was making it almost weekly…)
Introducing the sheet pan shrimp bake!
The beautiful thing about this meal is that it’s easily customizable, so if you are making it every week, you can switch it up pretty effortlessly!
Sheet Pan Shrimp Bake
Servings: 4-6
Ingredients:
1 lb. raw shrimp (peeled/deveined)
3 ears of sweet corn (cut into 3s)
½ bag (or .75 lbs) of “Little Potato Company” potatoes (quartered)
4 Trader Joe’s Andouille chicken sausage links (coin sliced)
1 bushel of asparagus with ends trimmed
2 clove of garlic (minced)
Butter (melted)
Old Bay
Optional alterations:
More/less of any ingredient already listed
Truffle oil mixed in with butter and garlic (omit Old Bay)
Zucchini instead of asparagus (or no veggies at all if you prefer)
Fried chicken and crawfish like the OG shrimp bake that inspired this from Emeril's New Orleans! Check it out below *insert mouth watering emoji here*
Directions:
1. Preheat oven to 400 degrees Fahrenheit and prepare sheet pan by layering with foil and lightly spraying with cooking spray
2. While oven preheats, boil potatoes until they’re tender (about 10-15 minutes), add corn in for last 5 minutes (optional: rather than boiling, prepare corn on the grill beforehand)
3. Combine desired amount of melted butter with minced garlic and Old Bay seasoning
4. Evenly spread shrimp, corn, potatoes, sausage, and asparagus across sheet pan in one layer
5. Pour butter mixture over top, evenly coating.
6. Bake until shrimp is opaque and corn is tender (about 15-20 minutes)
7. Top with squeeze of fresh lemon, dig in!
Trying this recipe out? Putting your own spin on it (like I did to my Emeril's dish)??
Tell me how it goes!