Shrimp and Sausage Recipe

This Shrimp And Sausage Recipe is our all-time favorite! It’s all prepared on one sheet pan with loads of veggies, succulent shrimp, smoked sausage, and the best seasoning blend!

Try some of our other favorite “One Dish Wonders” like this Tuna Casserole, Sausage and Chickpeas, or One-Pot Spaghetti.

Shrimp And Sausage Recipes

If you’re looking for our all-time favorite combination of shrimp and sausage, you’ve come to the right place! The combo of shrimp and sausage is stellar on its own, but when it’s all prepared on one sheet pan and with extra veggies? Nothing beats this! No need to whip up extra side dishes– your whole meal is delivered on one sheet pan!

While I love a good shrimp and sausage gumbo recipe, I don’t always have the time for that. So shortcut/one-pan meals are where it’s at!

That said, if you are craving an easy jambalaya recipe with sausage and shrimp, you’ve got to give my One Pan Jambalaya a try. While it’s not an authentic Jambalaya by any means, it’s got shrimp, sausage, rice, veggies, and a killer seasoning blend all prepared on one sheet pan. In fact, that is the recipe that inspired this Shrimp and Sausage Recipe!

One Seasoning Mix — Three Uses!

While the oven is preheating, we whip together a seasoning blend that we use three ways in our Shrimp and Sausage Recipe. It’s an outstanding blend — we use a combination of dried herbs, spices, and then both butter and olive oil. The combo of butter and olive oil gives us the best of both worlds since while the butter is giving the shrimp and veggies color (and flavor), the olive oil is ensuring good roasting and caramelization (more flavor).

Then we add in some dried parsley, dried oregano, paprika, garlic powder, salt, and pepper.

We also like to add in a touch of cayenne pepper — nothing crazy, but a little spice adds a whole lot of flavor! Of course, if you aren’t a fan of heat, leave out or reduce the cayenne. And, on the flip side, if you’re craving some more heat, bump up the cayenne. If you can take the heat, this shrimp sausage recipe can deliver it nicely!

One blend and three uses in this shrimp and sausage dish — so, what are they?

1. Toss with potatoes and roast.
2. Marinate the shrimp.
3. Add with the remaining sausage and veggies.

Shrimp And Sausage Recipe Notes

• Sausage: Use smoked sausage, not raw, for this recipe. For a healthier option, choose smoked turkey or chicken sausage, which have fewer calories and less saturated fat than pork or beef sausage. We recommend hardwood smoked turkey sausage.
• Shrimp: Fresh is best, but frozen works too. If using frozen, make sure it’s fully thawed under cold water. Pat it dry with paper towels before cooking. Large or extra-large shrimp work best for this recipe. Choose shelled, peeled, and deveined shrimp to save time. Smaller shrimp can overcook easily. Note that shrimp roasts for only 7 minutes, so watch closely to avoid overcooking.
• Veggies. Cut vegetables into roughly equal sizes and to recipe specifications. This ensures even roasting so there aren’t some undercooked veggies and some overcooked.

Shrimp And Sausage Recipe Ideas

• Sausage and Shrimp Recipe with rice: You can serve this right off the sheet pan on a bed of plain rice (or herb rice) OR add 1-2 packets of Ready Rice/Microwaveable Packaged Rice to the sheet pan when adding the corn. Toss it well and roast for 2 minutes! (No need to cook it in the microwave beforehand. It will roast through in the oven.)
• Creamy Shrimp and Sausage Recipe: Try this Creamy Cajun Sausage and Veggie Pasta. Prepare some sautéed shrimp in a separate pan and stir through at the end!
• Garlic Shrimp and Sausage skillet: Try our favorite Lemon Garlic Shrimp recipe (made in a skillet). Sauté some sausage in a separate pan and mix the two together.
• Shrimp and Italian Sausage Recipe: Try our Creamy Sausage Pasta made with Italian sausage. Prepare some sautéed shrimp in a separate pan and stir through at the end — so good!

Number 1 Tip: Use an extra-large sheet pan. The more space the vegetables, shrimp, and sausage have (and the less crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies. I recommend using a 15×21 inch sheet pan for this Shrimp and Sausage Recipe.

More Delicious Shrimp And Sausage Recipes

• Cilantro Lime Shrimp Bowls with a cilantro-lime sauce
• Honey Garlic Shrimp with broccoli
• Sausage and Rice made in one skillet
• One-Pan Potatoes and Sausage with asparagus and carrots
• Shrimp Fajitas made on one sheet pan

Recipe Video Tutorial Here!

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4.81 from 57 votes

Shrimp and Sausage Recipe

By Chelsea Lords

This one-pan Shrimp and Sausage dish is a favorite! Loaded with veggies, juicy shrimp, smoky sausage, and the perfect seasoning blend—simple and delicious!

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Equipment

• large sheet pan, 15 x 21-inch, see note 1

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray
• ▢ 1 pound baby red potatoes cut into 1-inch pieces, about 3 cups
• ▢ 4 tablespoons unsalted butter melted
• ▢ 3 tablespoons olive oil
• ▢ 2 teaspoons minced garlic
• ▢ 1 tablespoon dried parsley
• ▢ 1 tablespoon dried oregano
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon seasoned salt
• ▢ 1 teaspoon paprika
• ▢ 1/4 teaspoon cayenne pepper optional
• ▢ 1 pound extra-large shrimp see note 2
• ▢ 1 (14-ounce) package smoked sausage coined, see note 3
• ▢ 1 large yellow onion chopped into 1/2-inch pieces
• ▢ 2 bell peppers chopped into 1-inch pieces; I use 1 red, 1 green
• ▢ 1-1/2 cups frozen corn or 1 can
• ▢ Fresh parsley optional

Instructions 

• Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray. Wash and thoroughly dry the potatoes and cut them into 1-inch pieces. Add cut potatoes to the pan.
• In a small bowl, add melted butter, olive oil, garlic, dried parsley, dried oregano, garlic powder, seasoned salt, paprika, and optional cayenne pepper. Stir or whisk until completely combined. Remove 2 tablespoons of this mixture and toss with the potatoes until well coated. Space out potatoes in an even layer and bake for 15 minutes.
• Meanwhile, marinate the shrimp. Pat shrimp dry with a paper towel. Place the shrimp in a bowl and toss with 2 and 1/2 tablespoons of the butter-herb mixture. Stir and set aside.
• Slice the sausage into coins. Cut the onion into 1/2-inch pieces and cut the bell peppers into 1-inch pieces. Thoroughly drain the canned corn or take frozen corn from the freezer, measure, and let stand to thaw.
• Remove potatoes from oven and toss with a spatula. Using the spatula, push the potatoes to one side of the sheet pan, still in an even layer (not too close or overlapping). Add sausage, onion, and pepper(s) to the other side of the pan. Add the remaining herb-butter mixture (use a spatula to scrape out every bit) and toss everything generously to coat. Space everything out as well as you can and return to the oven for 15 minutes. Toss with a spatula and return to oven for 8 more minutes.
• Remove from oven and toss again, spacing veggies out again. Add the shrimp to the pan and bake another 6 minutes or until shrimp is cooked through and veggies are crisp-tender. Add frozen corn on top and bake for 1 more minute. Toss everything once more.
• If desired, top with fresh parsley. Enjoy immediately.

Recipe Notes

Note 1: The more space the vegetables, shrimp, and sausage have, the better they roast in the oven, developing beautiful, caramelized edges. I recommend a 15×21-inch sheet pan or 2 smaller pans so there is no crowding. If the ingredients are crowded, the cook time will be longer.

Note 2: I use shrimp sized at 26/30 (26–30 shrimp in a pound). Grab shelled, peeled, and deveined shrimp. If using frozen, thaw according to package directions and thoroughly dry before using. If using frozen, pre-cooked shrimp, thaw to package specifications, thoroughly pat dry, then add to the sheet pan with the corn to warm through (you may need an extra minute or two).

Note 3: Use whatever sausage you’d like, but make sure it is smoked. Raw sausage won’t cook properly in this recipe. I prefer smoked turkey sausage in this recipe.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 24.6g | Protein: 20.1g | Fat: 19g | Cholesterol: 148.9mg | Sodium: 206.9mg | Fiber: 3.5g | Sugar: 6.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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