Shrimp and Sausage Recipe

4.80 from 55 votes

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 Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Keyword: Shrimp and Sausage Recipe

Servings: servings

Author: Chelsea Lords

Cost: $15.63

Equipment

Large sheet pan (15" x 21") 15 x 21-inch, see note 1

Ingredients

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

US - Metric

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.

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