Shrimp and Sausage Sheet Pan Bake

If you like food that feels like a cozy, slightly chaotic dinner party thrown on a single sheet pan, this shrimp and sausage sheet pan bake is your thing. It’s smoky, garlicky, a little spicy if you want it to be, and it comes together fast enough for a weeknight but pretty enough for company.

My husband calls this “the pan that fixes everything.” On nights when the kids have sports and I have three emails to finish, I toss everything on a sheet, roast, and pretend I planned the whole thing. Once I served it with crusty bread and he literally licked the pan (no shame). It’s become our go-to when I need food that feels like effort but isn’t — and yes, the kids will actually pick the shrimp out and eat their veggies sometimes. Small wins.

Kitchen Talk

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This recipe lives at the intersection of “I meant to meal plan” and “we’re starving and it’s 6:15.” I learned the hard way that shrimp cooks fast — like blink-and-it’s-done fast — so keep it on the smaller side of size unless you like perfectly rubbery shrimp (I did that once, live and learn). Also, I once tried using frozen, thawed green beans and they turned into sad, soggy strings. Fresh or hearty frozen veg? Much better. And yes, you can toss everything in a big bowl to coat, but I usually do a quick drizzle and rub right on the tray — fewer dishes, more salsa-dancing.

Shopping Tips

– Seafood: Buy raw shrimp if you can; they pick up the roast flavor way better than pre-cooked. Look for firm, translucent flesh and no fishy smell.
– Protein: Use smoked sausage or andouille for real flavor; spicy or mild is fine depending on your mood. If using uncooked sausage, slice thicker so it doesn’t dry out.
– Vegetables: Choose sturdy veggies like bell peppers, red onion, and cherry tomatoes that can handle high heat without turning to mush.
– Fresh Herbs: Grab parsley or cilantro for finishing — they make the whole pan sing and you can skip them if you hate freshness (no judgment).
– Fats & Oils: Olive oil is perfectly fine; use a good one for flavor. Don’t be shy with the oil — it helps the edges caramelize.

Prep Ahead Ideas

– Chop peppers, halve tomatoes, and slice sausage a day ahead and store in airtight containers in the fridge so dinner feels immediate.
– Make a quick marinade/oil mix (garlic, paprika, olive oil, lemon zest) and toss shrimp or sausage in it the night before for deeper flavor.
– Keep everything prepped on one tray or in one big zipper bag; in the morning pull it out and it’s basically ready to roast.
– Store prepped veggies in shallow containers lined with paper towel to absorb moisture and keep them from getting sad.

✔Time-Saving Tricks

– Use pre-sliced sausage or a good-quality smoked link — saves chopping and brings flavor.
– Frozen peeled shrimp (thawed) are a fine shortcut; pat them dry before roasting to avoid steam.
– Roast at a relatively high temp so everything browns quickly; you want crisp edges without waiting an hour.
– Line the pan with foil or parchment for an even easier clean-up — I am lazy and proud.

✔Common Mistakes

– Overcooking shrimp: it takes seconds to go from perfect to rubbery. Pull them as soon as they’re opaque and slightly curled.
– Crowding the pan: if everything is smooshed together, you’ll steam instead of roast. Use two pans or a bigger tray if needed.
– Under-seasoning: this dish needs salt and acid (a squeeze of lemon) at the end to wake up the flavors.
– I once roasted cherry tomatoes under sausage and they burst into a weird syrup — move tomatoes to the edges if you want them intact.

What to Serve It With

– Crusty bread or a baguette to mop up the garlicky pan juices.
– Simple green salad with lemon vinaigrette for freshness.
– Fluffy rice or quick couscous to soak up all the goodness.
– Steamed broccoli or a bagged slaw if you want something fast and crunchy.

✔Tips & Mistakes

– Don’t salt the shrimp too early; salt draws moisture. Salt right before or after roasting.
– Use a rimmed sheet pan so juices don’t spill into the oven.
– If the sausage is raw, give it a head start on the pan so it’s fully cooked but not overdone.
– If things are too browned on the edges but veggies aren’t done, tent foil and give them a few minutes.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat gently in a skillet with a splash of water or in the oven so the shrimp don’t become hockey pucks. Cold? Not shameful — I ate it with mayo on toast once and it was a mess in the best way. It also makes a surprisingly great breakfast: chop and fold into scrambled eggs or toss over leftovers-style fried rice.

✔Variations and Substitutions

– No shrimp? Use chicken thighs cut into bite-size pieces; they’ll need a bit longer in the oven.
– Swap andouille for chorizo or kielbasa depending on what you like. Uncooked chorizo should be pre-cooked and crumbled.
– If you want veg-only, add chickpeas or firm tofu for protein and boost the spices.
– Honey or maple adds a sweet glaze if you like sweet-and-spicy; skip for a cleaner, savory bake.

Frequently Asked Questions

Shrimp and Sausage Sheet Pan Bake

Juicy shrimp, smoky sausage, and colorful veggies roast together on one pan for a fast, flavor-packed dinner. Zesty lemon and Cajun spices tie it all together.

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Prep Time: 15 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 43 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1 lb baby gold potatoes, halved halve larger ones
• ▢ 12 oz smoked sausage, sliced andouille or kielbasa
• ▢ 10 oz bell peppers, sliced use mixed colors
• ▢ 6 oz red onion, thinly sliced
• ▢ 1 lb large shrimp, peeled and deveined thawed if frozen
• ▢ 3 tbsp olive oil
• ▢ 2 tbsp lemon juice freshly squeezed
• ▢ 2 tsp minced garlic
• ▢ 1 tbsp Cajun seasoning Old Bay works too
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp kosher salt reduce if sausage is very salty
• ▢ 0.75 tsp black pepper freshly ground
• ▢ 1 tsp lemon zest
• ▢ 2 tbsp fresh parsley, chopped

Instructions

Preparation Steps

• Heat oven to 425°F. Line a large rimmed sheet pan with foil and lightly oil it.
• Whisk olive oil, lemon juice, garlic, Cajun seasoning, smoked paprika, salt, and pepper in a bowl.
• Toss potatoes with about one-third of the mixture on the pan. Spread in a single layer and roast 12 minutes.
• Coat peppers, onion, and sliced sausage with another third of the mixture. Add to the pan, stirring with potatoes. Roast 10 minutes.
• Pat shrimp dry. Toss with the remaining mixture, then scatter on the pan. Roast until pink and just firm, 6–8 minutes.
• Finish with lemon zest and parsley. Toss gently and serve hot.

Notes

Swap sweet potatoes for half the baby potatoes, or add corn rounds for a low-country twist. For extra heat, dust with more Cajun seasoning before serving. Leftovers keep well in the fridge up to 2 days; reheat on a hot skillet to crisp the edges.

This recipe is an original creation inspired by classic Shrimp and Sausage Sheet Pan Bake flavors. All ingredient ratios and instructions are independently developed.