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, shrimp and potatoes all roasted up into one easy-peasy sheet pan dinner!
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Why We Love This Recipe Sheet Pan Shrimp and Sausage
No matter the season, this healthy shrimp and sausage dinner is always a hit. It combines some of my all-time favorite ingredients and is such a breeze to make, requiring only one sheet pan and 45 minutes of your time.
- There is only one pan to clean! Everything is roasted on one sheet pan, which means fewer dishes.
- Not using the stove means no stove to clean.
- The only skill involved is 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.
Key Ingredients For This Recipe
- Fingerling Potatoes: I used fingerling potatoes, but small red, yellow or purple potatoes work well too.
- Extra-virgin olive oil
- Andouille Chicken sausage: I wanted to make this a loosely Creole or Cajun-inspired recipe, so I used Andouille sausage to pair with the shrimp (a classic combination.) Look for andouille chicken sausage which is lower in fat and calories, or you can use fully-cooked hot Italian chicken sausage or regular andouille.
- 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. More shrimp buying tips below!
- Cajun-Inspired Vegetables: 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.
- Other Seasonings: 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! I also use salt and pepper, and served it with celery greens and parsley.
Tips For 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 Seafood Watch app for your smart phone when you’re shopping. Or, look for these eco-certifications on the shrimp package:
Step-by-Step Instructions to Make Shrimp and Sausage Sheet Pan Dinner
Step 1: Mix seasoning
Preheat the oven to 425 degrees F. Mix together sage, salt, thyme and pepper in a small dish.
Step 2: Roast vegetables
Toss the 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 for 25 minutes.
Step 3: Season sausage & shrimp
Meanwhile, toss the sausage and shrimp in the bowl with the remaining 2 teaspoons olive oil and spice mixture until coated.
Step 4: Roast sausage & shrimp
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.
FAQs and Expert Tips
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.)
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.
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.
You could make it the day before if you’re looking to meal prep, but I would recommend making it day-of since it truly is so easy to pull together.
Store any leftovers or meal-prepped food in an airtight container for 2 to 3 days. Reheat in the microwave until just warmed through.
You could play around with the vegetables you use, if you want. Try adding some broccoli or sweet potato to the mix.
You could also use a different type of sausage.
6 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!
- Our Rosemary Chicken and Potatoes recipe is baked with whole cloves of roasted garlic.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
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!
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Entree
- Method: Oven
- Cuisine: American
- 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
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