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.
- 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