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Cajun Garlic Butter Shrimp Bake
40 min4 servingsEasy5 / 5
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A vibrant, one-pan Cajun shrimp boil featuring perfectly tender baby potatoes, sweet corn, and savory andouille sausage, all bathed in a robust, garlic-infused buttery sauce.
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Recipe Details
Prep15m
Cook25m
Total40m
Servings: 4
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/4 of the tray with 1/4 cup cooked rice
825
Calories
42.1g
Protein
88.1g
Carbs
33.6g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
CajunSeafoodOne-PanQuick
Ingredients
Main
- 12ozBaby Potatoes(halved)
- 2wholeCorn On The Cob(cut into 1-inch rounds)
- 6ozAndouille Sausage(sliced into 1/4 inch coins)
- 1lbShrimp(peeled and deveined)
- 1wholeLemon(sliced into wedges)
- 1cupWhite Rice(cooked, for serving base)
- 1loafCrusty bread(for serving)
Sauce
- 3tbspButter(melted)
- 4cloveGarlic(minced)
- 1tbspCajun Seasoning(store-bought blend)
- 1tspOld Bay
- 1tspPaprika(smoked preferred)
Garnish
- 2tbspParsley(freshly chopped)
Instructions
Prep and Boil
- 1 Preheat your oven to 425F.
- 2 In a large pot of boiling water, cook halved baby potatoes and corn rounds for 10 minutes until just tender.
- 3 Drain the vegetables thoroughly and pat dry to ensure the butter sauce adheres well.
Bake
- 1 Arrange the boiled potatoes, corn, sliced andouille sausage, and raw shrimp in a large baking dish.
- 2 Whisk together the melted butter, minced garlic, Cajun seasoning, Old Bay, and paprika in a small bowl.
- 3 Pour the butter mixture evenly over the contents of the baking dish and tuck the lemon wedges throughout.
- 4 Bake for 12 minutes, or until the shrimp are opaque and pink.
Serve
- 1 Remove from the oven, sprinkle with fresh parsley, and serve immediately over a bed of white rice with crusty bread on the side to soak up the juices.
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