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.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
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.