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!

The recipe on the sheet pan from overhead

If you love this one pan dinner, try our Grilled Shrimp Packets or this Salmon and Veggie Sheet Pan dinner next time!

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Why We Love 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.

Recipe Highlights

  • 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.
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Shrimp and Sausage Sheetpan Dinner in a bowl

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 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: Click here on Seafood Watch, use the Seafood Watch app or, look for these eco-certifications on the shrimp package:

How 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 Cajun 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.

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The sheet pan with the shrimp, sausage and veggies with a white bowl holding a serving off to the side

What Goes with Sausage and Shrimp?

This recipe has starch (potatoes), veggies and protein, so it is a complete meal in one pan, but if you want to serve it as a main course with a couple of sides, here are some favorite ideas.

Leftovers, Storage, Reheating and Make-ahead

  • Leftovers: Store any leftovers 2 to 3 days. Make sure to refrigerate any leftovers immediately and keep cold.
  • Storage: Transfer the mixture to an airtight container.
  • Reheating: Reheat in the microwave on high power for about 90 seconds to 2 minutes per serving until steaming hot. On the stove, place a serving into a small non-stick skillet with a small amount of broth or water, cover and set over medium-high heat. Warm the skillet, stirring occasionally until the mixture is steaming hot and most of the liquid has evaporated. Alternatively, use an air fryer to heat through. Place in the basket and heat on 325 air fry for 5 minutes. Time will vary depending on your model.
  • Meal Prep and Make Ahead: Chop the veggies up to three days ahead and place in a Ziplock bag. Keep refrigerated. The shrimp can be defrosted, deveined and shells removed up to two days ahead. Keep in an airtight container. The sausage can also be cut ahead of time. For best results do not season until just before cooking, and if the shrimp (or veggies) seems too moist, pat dry with paper towels before proceeding. Excess moisture will inhibit browning and make the sheet pan steam too much.

Variations To Try

  • To Make Low Carb: Omit the potatoes and add more veggies, and serve over cauliflower rice.
  • Instead of Andouille: We have found that this recipe is great with all sorts of sausages. Try another kind of chicken sausage or turkey kielbasa if your family prefers it or it is all you can find.
  • Sub Other Veggies: Feel free to use carrots, cauliflower, zucchini, asparagus, Brussels Sprouts, broccoli or sweet potatoes in place of one or more of these veggies. Or try one that I didn’t mention. Just chop hard veggies (like sweet potatoes) into small pieces so they will roast at the same rate as the softer ones (like zucchini or asparagus.)

FAQs

How to get the vegetables to roast evenly?

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.

How do I defrost shrimp?

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.

The sheet pan shrimp and sausage on the baking sheet from overhead with sprigs of fresh herbs all around it

6 More Sheet Pan Dinners To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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! ~Katie

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A sheet pan with potatoes, shrimp, sausage and peppers with sprigs of fresh herbs

Sheet Pan Shrimp and Sausage

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4.9 from 13 reviews

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Description

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!

Ingredients

Units Scale
  • 2 teaspoons ground sage
  • 1 teaspoon coarse kosher salt
  • 3/4 teaspoon dry thyme
  • 1/2 teaspoon ground pepper
  • 2 cups fingerling potatoes, cut into quarters or red potatoes, cut into wedges, about 3/4 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
  • 1/2 pound large peeled and deveined shrimp 16-25 count shrimp, tails removed if desired
  • Tabasco sauce, chopped celery greens and parsley for serving

Instructions

  1. Preheat oven to 425 degrees F. Mix together sage, salt, thyme and pepper in a small dish.
  2. 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.
  3. Meanwhile, toss sausage and shrimp in the bowl with the remaining 2 teaspoons olive oil and spice mixture until coated.
  4. 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.

Notes

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

Nutrition

  • 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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