Shrimp and Sausage Recipe

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AMAZING One pan easy dinner -- garlic butter and herb seasoned shrimp, sausage, and potatoes via chelseasmessyapron.com

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 CasseroleSausage and Chickpeas, or One-Pot Spaghetti.

Overhead image of the Shrimp and Sausage Recipe

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!

Process shots-- images of the butter and seasoning mix being mixed together and it all being poured over the potatoes

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.

Process shots-- images of the potatoes being spaced out on the pan and roasted and the shrimp being prepped and tossed with seasonings

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, use smoked 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.

Process shots of Shrimp and Sausage Recipe-- images of the sausage, onion, and peppers being added to the sheet pan and being roasted and then the corn being added and it all roasting

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!

Up-close overhead image of the Shrimp and Sausage Recipe in a bowl ready to be eaten

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

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Shrimp and Sausage Recipe

4.78 from 48 votes
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

4.78 from 48 votes
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!
Course Dinner, Main Course
Cuisine American
Keyword Shrimp and Sausage Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 338kcal
Author Chelsea Lords
Cost $15.63

Equipment

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

Ingredients

  • 1 lb. (455g) 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. (453g) extra-large shrimp (Note 2)
  • 1 package (14 oz.; 396g) 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 (205g) frozen corn (or 1 can)
  • Optional: fresh parsley

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.
Note 2: 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

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

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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Recipe Rating




71 Comments

  1. 5 stars
    I really like the name of this site. And ofcourse this recipe as well, its on the list for
    tonight.

  2. 5 stars
    Absolutely delicious! I had a few alterations just do to what I had on hand, but this recipe is simple And tasty!

  3. 5 stars
    Wow! What a great recipe! My family is very picky and after the first bite my husband and one of my sons said this is a do over. They started telling me everyone I should make this meal for! The spice blend is what sells this meal for us. They loved the flavor. I added a little more cayenne than I wanted which gave it some heat, but my guys thought it was perfect. I also added scallops with my shrimp since I had some. I had some ground sausage so I used that instead of cased ones. Thank you for this creation. I know I will make this plus variations. This is definitely a keeper!

    1. I am sooo happy to hear you guys all loved this!! Can’t wait for you to make it again! 🙂 Thanks for your comment!

  4. 5 stars
    This was so delicious that my husband raved for days. Super simple and the recipe is perfect. Thank you so much for sharing

  5. 5 stars
    This is really good. I love shrimp boils but they can be bland since boiling removes all the flavor – the corns on the cob and the whole potatoes are lack flavor. By baking in butter (!) and cutting up the potatoes and using loose corn you retain all the flavors! I may cut back on the butter next time just to save on the decadence 🙂 This recipe is a keeper!

  6. 5 stars
    This was delish, I didn’t have any peppers or potatoes but substituted chopped asparagus and sliced zucchini. It was delish! I think the butter/spice mix did the trick!

  7. 5 stars
    Excellent. Made it about a month ago, and have made it 3 more times. Keeper for sure. Thanks for putting up the recipe!!!!

    1. Sure, I’d add in different increments though; the shrimp won’t need nearly as long as the veggies!

  8. 5 stars
    When cooking a new recipe,I usually keep to orginial,then next time may add spices,or change ingredients,but except for the corn,was true to yours,and I can’t think of anything I would change,got nothing but raves,enjoyed and will make again soon

  9. 5 stars
    Excellent! I didn’t do this as a sheet pan as we already had the grill going, but the flavors were spot on and the whole family loved it.

  10. 5 stars
    Chelsea, this recipe was wonderful. I made it just as written, which is unusual for me. My hubs said make this again and don’t forget to leave a comment! Thanks for sharing!

  11. 5 stars
    Excellent flavors in this recipe! Thank you! I used what I had on hand, so no potatoes and I subbed pork sausage links with casing removed, cut up. I cooked everything in a pan to save time. My kids enjoyed it, too!

  12. 5 stars
    Omgosh! This was my second time making this and it is fabulous. So easy and healthy. Thank you so much for sharing it.

  13. Made the recipe for my wife and I tonight…she LOVED it…especially the corn, believe it or not. Very very tasty, and I may adapt and use some broccoli next time. Not sure…but in any case, it was a big hit!

  14. Making this tonight, But I only have cooked, defrosted shrimp. I hope it turns out as good as yours. I’ll probably only put the shrimp in for 5-10 minutes to get warm through. Have you ever done it with cooked shrimp>

    1. If you’ve got cooked shrimp I’d add it very close to the end so they don’t end up over-cooked!

  15. 5 stars
    We just made the ONE PAN GARLIC HERB SHRIMP AND SAUSAGE, it was incredible! Thank you for sharing this!

  16. 5 stars
    I fumbled across this recipe while Googling sausage and shrimp recipe. We are experiencing a heat wave so I used an iron pan and cooked it out on the grill. Followed the recipe exactly except I used fresh corn only because I had some on hand. Thumbs up. Flavor galore! Cleaned our plates. Can’t wait to serve it to guests.

  17. 5 stars
    Chelsea, I don’t cook. I hate it. lol I made this in an effort to be the one to cook for an evening (instead of my partner) and it was absolutely delicious (and easy! which I am always looking for). My partner loved it and was super grateful! Thank you for your recipe!

  18. 5 stars
    Great recipe! Any idea how many calories are in this? My husband is on the Noom diet and it would be helpful to know. Thanks.

  19. 5 stars
    Oh my goooooodness – made this tonight for my family and they LOVED it!! I did double it and added more veggies like cauliflower and mushrooms. It was absolutely delish! This will definitely be part of our family dinner rotation!! Thank you so much for sharing such delishousness!!!

  20. 5 stars
    Nice ground work for a easy dish that has great flavor! I MOSTLY followed the recipe. I strayed when I toasted the garlic in a separate pan with the butter and spices. I used Yukon Gold potatoes from our garden and I didn’t have any corn to put in the dish. Other than that I followed the recipe.
    A person can take the roots of this recipe and make it with what ever is in the fridge or freezer and it should still come out to be a great family pleaser!!! The shrimp cook quick but if you use chicken, pork or beef you might dice them up brown them in a pan just to make sure the proteins get cooked. This was spot on, THANKS!!!

  21. 5 stars
    Excellent!!! Added a little broccoli and brussel sprouts and left out the corn–you can jazz it up anyway you want, very good recipe, thank you!

  22. 5 stars
    Excellent recipe! My husband went back for multiple servings. I forgot to add the fresh garlic but it still tasted amazing. Looking forward to eating the leftovers for lunch.
    Would love to see the recipe include nutritional info.

    Thanks for the easy and delicious supper!

  23. 5 stars
    Was excellent! I pre-boiled the potatoes, cooled then cut and put them in with the sausage, onion, and pepper. I will be adding this to my dinner rotation.
    Thank you.
    Was looking for a pinterest pin.

  24. 5 stars
    My husband helped prepare this recipe and we both thought it was very tasty. I saved it to my personal Pinterest recipes and will be making it again.

  25. 5 stars
    Delicious! Great combination of flavours. I used a medium hot Italian raw sausage (couldn’t find smoked sausage), but cooked it first and drained off the fat. Worked very well.

  26. 5 stars
    This is my absolute favorite sheet pan dish. I make it exactly like the recipe and it’s delicious every time!! Awesome flavor! Thanks Chelsea!

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