Sheet Pan Shrimp and Sausage
This Sheet Pan Shrimp and Sausage Dinner recipe is a super simple one pan meal perfect for weeknight dinners. It’s made with chicken sausage, peppers, onion, celery and shrimp and potatoes all roasted up into one easy peasy sheet pan dinner!
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Not that I need to, but I am going to try to pretend that I need to convince you that you need to love sheet pan dinners.
Four Reasons To Love Sheet Pan Dinners
- There is only one pan to clean: All the shrimp, veggie and sausage goodness is roasted right up on one loaded sheet pan. That means less dishes and more time to do all the other million things on your weeknight to do list.
- You don’t have to clean the stove top: This is something I dislike immensely and secretly always try to “forget” to do when it’s my night to clean the counters. Not using the stove means no stove to clean and I can have a clean concious too.
- The only skill involved are chopping and stirring: There is not much to it other than cutting the veggies up into big chunks and strips, and stirring everything together.
- It’s relatively hands off: I love the fact that once the veggies are in the oven, you have 20 plus minutes to prep the shrimp and sausage and otherwise make yourself useful (pay bills, open mail etc.)
What is In This Shrimp Sheet Pan Dinner
Cajun Inspired Ingredients:
I wanted to make this a loosely Creole or Cajun-inspired recipe, so in addition to Andouille sausage and shrimp (a classic combination) I also included the Holy Trinity of Cajun Cooking: celery, onions and peppers. So while the technique of roasting everything on a sheet pan is not based on a traditional Cajun Shrimp and Sausage recipe, the flavors are reminiscent of one.
The Andouille sausage adds a lot of flavor but I also used some seasonings too. I mixed in ground dried sage and thyme which give it an earthy herbaceous flavor. I also served this recipe with Tabasco sauce to give it an additional Louisiana kick of heat!
Andouille Chicken Sausage:
If you can find andouille chicken sausage, that’s what I would recommend for this shrimp and sausage recipe. It is spicy and smoky and will add a lot of flavor, but because it is chicken instead of pork it will be lower in fat and calories. If you can’t find andouille chicken sausage, sub in either hot Italian chicken sausage, or regular andouille.
How To Buy Sustainable Shrimp
Earlier this year we talked about how to buy sustainable cod when I shared my Cod Fish Tacos, and I have mentioned before in my post for Lemon Garlic Shrimp to avoid the additive STP when buying shrimp, but I wanted to dive into how to buy sustainable shrimp and why for a moment. I’m doing so not because I want you to lose your appetite or make you feel bad about what shrimp you’re buying, but frankly because what I learned is really troubling, I didn’t know myself until I looked it up, and I think you would want to know it too!
What To Look For When Buying Shrimp
Use Seafood Watch: First of all, the good news is that there are more best choices of shrimp or good alternatives than those to avoid. You can see them here on Seafood Watch or use the app when you’re shopping.
Why Buy Frozen Shrimp
I like to buy shrimp frozen so I can see the label because there are easy to identify eco certifications on the packaging, so you know you’re good to go.
Look For These Eco-certifications for shrimp:
- the blue fish logo of the Marine Stewardship Council
- the aqua blue of Aquaculture Stewardship Council
- the Blue Global Aquaculture Alliance logo
- the green Naturland logo.
Defrosting frozen shrimp is super easy. Just place it in a colander in the sink and run cold water over it for several minutes. You can also do so in the fridge, but make sure to drain it well, and don’t let it sit in the liquid.
Why Avoid Certain Shrimp
Some Farmed Shrimp Contain Antibiotics!
This is ultra gross, but in some shrimp farming, particularly in Bangladesh, India, Indonesia, Malaysia and Vietnam, there is widespread use of antibiotics in shrimp farming. What is really bad is that there’s also bad management of the waste from these farms has already “led to the development of strains of bacteria that are resistant to medicines that are highly or critically important to human health.” Read more here.
Outdoor Pond Farming Can Disturb proximate natural habitats which can cause mangrove deforestation and waste can contaminate or infect habitat of wild species.
Some Wild Shrimp Have High Bycatch
Wild caught or fished shrimp is also a problem in areas with less fishing regulations and some methods cause high levels of bycatch including several at-risk species including turtles and seahorses.
Again, when in doubt, check your Seafood Watch app or look for the eco certifications on the packaging.
How to Make Shrimp and Sausage Sheet Pan Dinner
This recipe is roasted in stages. First the veggies, then the sausage and shrimp are added on. Here’s how to make it:
Make Seasoning Mix
Before starting, I like to make my seasoning mix first so it is ready to sprinkle over the vegetables. I use a blend of dry ground sage, dry thyme, coarse kosher salt and ground pepper. This combination is reminiscent of flavors you would taste in Gumbo. You’ll use half in the veggies and then the other half with the shrimp and sausage.
Cut The Vegetables
- The key to getting the vegetables to roast at an even rate is to cut them accordingly. The potatoes will take the longest to soften, so you’ll want to cut them into fairly small pieces. A good visual would be to cut them into pieces about the same thickness as the shrimp (less than an inch thick.)
- I used fingerling potatoes, but small red, yellow or purple potatoes work well too. You’ll just want to cut them into wedges that can cook through in the total cooking time of about 30 minutes.
- Cut the onion in half and cut out the core. Then cut it into wide lengthwise strips, or in other words french cut the onion.
- Cut the pepper into wide strips. Since they’ll be in the oven roasting for a full half hour, you’ll want them to be wider than normal so they do not overcook.
Start By Roasting The Vegetables First
- The potatoes and vegetables take a while to soften, and the shrimp doesn’t need much time at all, so the veggies will need a head start before the shrimp is added on.
- Mix the vegetables with half of the seasoning mix and olive oil. Spread it out on a good sheet pan, and then roast it for 22 minutes.
Add The Shrimp and Sausage Last
- The chicken sausage is fully cooked so it only needs to heat through.
- The Shrimp only need to cook for 6 to 8 minutes so they can be added on with the sausage.
- Simply mix the shrimp and sausage together with the rest of the seasoning and some more oil, then add that right in with the veggies.
- Pop it back in the oven only for a little bit. The shrimp will curl, turn pink and cook through in about minutes.
5 More Sheet Pan Dinners To Try
- This Chicken Thigh, Butternut Squash and Mushroom was one of the first sheet pan dinners I shared here, and it quickly because a fan favorite.
- Roasted Salmon Sheet Pan Dinner with fennel, green beans and cherry tomatoes with basil oil.
- Chicken and Brussels Sprouts Sheet Pan Dinner with maple and mustard. Not the prettiest recipe but it is super tasty!
- This Sausage Apple and Squash Sheet Pan Dinner with Kale is like fall on a plate!
- Sheet Pan Salmon Dinner with Moroccan Spices with chickpeas and carrots. I am a sucker for these flavors so this is quite possibly one of my favorite sheet pan dinners ever!
Thanks so much for reading. If you make this recipe, please come back and leave a star rating and review! It’s super helpful!Print
This Shrimp and Sausage Sheet Pan dinner is super simple and perfect for weeknight dinners. It’s made with chicken sausage, peppers, onion, celery and shrimp and potatoes to make it a complete one pan meal!
2 teaspoons ground sage
1 teaspoon coarse kosher salt
¾ teaspoon dry thyme
½ teaspoon ground pepper
2 cups fingerling potatoes, cut into quarters or red potatoes, cut into wedges, about ¾ pound
2 bell peppers, cut into wide strips
1 red onion, peeled, cored and cut into strips
2 stalks celery, sliced
6 teaspoons extra-virgin olive oil, divided
8 ounces fully cooked chicken sausage, or Andouille sausage, sliced into rounds* see ingredient note
½ pound large peeled and deveined shrimp 16-25 count shrimp, tails removed if desired
Tabasco sauce, chopped celery greens and parsley for serving
- Preheat oven to 425 degrees F. Mix together sage, salt, thyme and pepper in a small dish.
- Toss potatoes, peppers, onion and celery with 4 teaspoons oil and about half of the spice mixture in a large bowl until coated. Spread out on a large baking sheet and transfer to the oven. Roast 25 minutes.
- Meanwhile, toss sausage and shrimp in the bowl with the remaining 2 teaspoons olive oil and spice mixture until coated.
- Remove the sheet pan from the oven. Add the shrimp and Sausage mixture to the sheet pan and toss to combine with the vegetables. Return to the oven and roast until the shrimp are cooked through and the sausage is hot all the way through, 6 to 8 minutes.
Shrimp: Look for the blue “Certified Sustainable Seafood MSC” fish symbol or the “Aquaculture Stewardship Council” turquoise fish symbol on packages of frozen shrimp, or check your Seafood Watch app to make sure the shrimp you are buying is both sustainably harvested and free from antibiotics.
Sausage: Look for fully cooked Andouille Chicken Sausage, which is lower in fat and calories than regular andouille sausage. If you cannot find it, sub in Hot Italian Chicken Sausage or regular andouille sausage.
Whole30: If you are doing the Whole30. make sure to check your sausage ingredients!
- Serving Size: 2 cups
- Calories: 299
- Sugar: 4 g
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 24 g