Shrimp and Sausage Recipe (2024)

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, orOne-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?

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

Shrimp And Sausage Recipe Notes

Sausage.You can use whatever sausage you’d like, but make sure it is smoked–raw sausage won’t cook properly in this recipe. To keep this dish as nutritious as possible, usesmoked turkey or chicken sausage. Turkey and chicken sausage have fewer calories and less saturated fat than standard pork or beef sausage, while still maintaining high protein content. We prefer hardwood smoked turkey sausage in this recipe.
Shrimp. Fresh is best, but frozen works great too. If using frozen, be sure it has fully thawed (under cold water–not warm, which will mess up the texture) before adding it to the pan. You’ll want to pat it dry a few extra times with paper towels to ensure it’s fully dry before cooking! We’ve always had the best results in this recipe with large or extra-large shrimp (see “quick tip” below). Save yourself some work (and hassle) by selecting shelled, peeled, and deveined shrimp. Too much smaller and the shrimp will over-roast and texture won’t be as pleasant. Also, note that the shrimp only roasts for 7 minutes — shrimp cooks quickly so keep an eye on it and remove it from the pan promptly to avoid over-cooking it.
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.

QUICK TIP

When you buy shrimp, the size designation isn’t standard and it’s best to use the count per pound. When you see 26/30 on the packaging of frozen shrimp, for example, that means there are 26 to 30 shrimp per pound. U15 means there are under 15 shrimp per pound. The fewer shrimp per pound, the larger they are.

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.

QUICK TIP

If an extra-large sheet pan isn’t used, the cooking time will be longer than the recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster.

More Delicious Shrimp And Sausage Recipes

Cilantro Lime Shrimp Bowlswith a cilantro-lime sauce
Honey Garlic Shrimpwith broccoli
Sausage and Ricemade in one skillet
One-Pan Potatoes and Sausagewith asparagus and carrots
Shrimp Fajitasmade on one sheet pan

Recipe Video Tutorial Here!

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Shrimp and Sausage Recipe

4.80 from 55 votes

- Review this 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!

Print Recipe

Shrimp and Sausage Recipe

4.80 from 55 votes

- Review this recipe

Equipment

1 large (15x21-inch) sheet pan (Note 1)

Ingredients

▢ 1 lb. baby red potatoes, cut into 1-inch pieces (~3 cups potatoes)
▢ 4 tablespoons unsalted butter, melted
▢ 3 tablespoons olive oil
▢ 2 teaspoons minced garlic
▢ 1 tablespoon EACH: dried parsley, dried oregano
▢ 1/2 teaspoon EACH: garlic powder, seasoned salt
▢ 1 teaspoon paprika
▢ Optional: 1/4 teaspoon cayenne pepper
▢ 1 lb. extra-large shrimp (Note 2)
▢ 1 package (14 oz.) smoked sausage, coined (Note 3)
▢ 1 large yellow onion, chopped into 1/2-inch pieces
▢ 2 bell peppers, chopped into 1-inch pieces (We use 1 red, 1 green)
▢ 1-1/2 cups frozen corn (or 1 can)
▢ Optional: fresh parsley

US - Metric

Instructions

PREP: Preheat oven to 400 degrees F. Lightly coat a large sheet pan with nonstick spray. Wash and thoroughly dry the potatoes and then cut them into 1-inch pieces. Add the cut potatoes to the pan.
SEASONING BLEND: In a small bowl, add the 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.
MARINATE SHRIMP: 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.
FINISH VEGGIE PREP: Slice the sausage into coins. Cut the onion into small 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.
CONTINUE BAKING: Remove the potatoes from the 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 the sausage, onion, and pepper(s) to the other side of the sheet 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.
ADD SHRIMP AND CORN: Remove from the oven and toss again, spacing veggies out again. Add the shrimp to the pan and bake for 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.
ENJOY: If desired, top with fresh parsley. Enjoy immediately.

Recipe Notes

Note 1: Sheet pan: 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. I recommend using a 15×21 inch sheet pan or 2 smaller pans so there is no crowding. If an extra-large sheet pan isn't used, the cooking time will be longer than the recipe indicates. When the veggies and sausage have plenty of room to roast, they'll develop beautiful, caramelized edges and cook faster.

Note2: 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 (overnight in the fridge or in a colander in the sink with cold water running over) 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: Sausage: Use whatever sausage you’d like, but make sure it is smoked. Raw sausage won’t cook properly in this recipe. We prefer smoked turkey sausage in this recipe.

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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