Best 3 Sheet Pan Shrimp And Sausage Bake Recipes

**Shrimp and Sausage Sheet Pan Bake: A Flavorful and Effortless One-Pan Meal**

Craving a delectable and hassle-free meal? Look no further than the Shrimp and Sausage Sheet Pan Bake, an explosion of flavors and textures that will tantalize your taste buds. This recipe combines succulent shrimp and savory sausage with a medley of colorful vegetables, all roasted to perfection on a single sheet pan. With its vibrant colors, enticing aromas, and minimal cleanup, this dish is a lifesaver for busy weeknights or effortless entertaining.

**The Magic of One-Pan Cooking:**
The beauty of this recipe lies in its simplicity and convenience. By utilizing a single sheet pan, you can effortlessly roast all the ingredients together, saving time, energy, and dishes to wash. The close proximity of the ingredients allows their flavors to mingle and intensify, resulting in a harmonious symphony of tastes.

**Unveiling the Symphony of Flavors:**
The shrimp, with its tender and juicy texture, absorbs the essence of the aromatic marinade, making it the star of the show. The succulent sausage adds a savory and smoky dimension, while the vibrant vegetables, such as bell peppers, zucchini, and cherry tomatoes, provide a delightful crunch and burst of freshness.

**A Symphony of Texture and Color:**
The high heat of the oven caramelizes the vegetables, giving them a slightly charred exterior and a tender-crisp interior. The shrimp and sausage develop a beautiful golden-brown hue, while the herbs and spices infuse the entire dish with their fragrant allure. The result is a visually stunning and texturally diverse dish that will leave you craving more.

**Additional Recipe Variations:**
- **Seafood Medley:** Swap the shrimp for a variety of seafood, such as salmon, tilapia, or scallops, to create a delectable seafood extravaganza.

- **Vegetarian Delight:** For a meatless option, replace the shrimp and sausage with tofu or tempeh, adding extra vegetables for a vibrant and flavorful vegetarian feast.

- **Spicy Fiesta:** Elevate the dish's heat level by incorporating diced jalapeños or a dash of cayenne pepper, creating a zesty and fiery variation.

- **Sauce It Up:** Drizzle a flavorful sauce over the sheet pan bake before serving, such as a tangy lemon-herb sauce, a creamy garlic sauce, or a spicy Sriracha sauce, to enhance the overall taste experience.

Here are our top 3 tried and tested recipes!

SHRIMP & ANDOUILLE SHEET PAN ROAST

Shrimp & Andouille Sheet Pan Roast image

Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.

Provided by Gina

Categories Dinner

Time 40m

Number Of Ingredients 13

Ingredients

¾ pound large shrimp (peeled)
2 Tbsp olive oil (divided)
1 ½ tsp Creole seasoning (divided)
1 small head broccoli
5 oz Baby Bella mushrooms
2 to 3 stalks celery
1 red bell pepper (sliced)
½ large red onion (sliced)
¾ pound smoked sausage (preferably andouille, sliced)
½ tsp garlic powder
¼ tsp cayenne pepper
1 lemon (for serving)
Steamed rice (optional for serving)

Steps:

Preheat the oven to 400F.
If you're using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
Add the shrimp and roast for another 5 to 10 minutes, or until it's firm, opaque, and cooked through.
To serve, zest the lemon and squeeze its juice over the roast.
Serve with steamed rice if you'd like.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 374 kcal, Carbohydrate 18 g, Protein 38 g, Fat 18 g, SaturatedFat 3.5 g, Cholesterol 189 mg, Sodium 1050.5 mg, Fiber 6.5 g, Sugar 6.5 g

SHRIMP AND SAUSAGE RECIPE

Shrimp and Sausage Recipe image

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!

Provided by Chelsea Lords

Categories Dinner Main Course

Time 1h

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : ServingSize 1 serving, Calories 338 kcal, Carbohydrate 24.6 g, Protein 20.1 g, Fat 19 g, Cholesterol 148.9 mg, Sodium 206.9 mg, Fiber 3.5 g, Sugar 6.5 g

SHEET PAN SHRIMP BOIL RECIPE BY TASTY

Sheet Pan Shrimp Boil Recipe by Tasty image

Here's what you need: baby dutch yellow potato, corn, unsalted butter, garlic, old bay seasoning, medium shrimp, smoked andouille sausage, lemon, fresh parsley

Provided by Tasty

Categories Dinner

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 lb baby dutch yellow potato
3 ears corn, husked and cut crosswise into 6 pieces
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon old bay seasoning
1 lb medium shrimp, peeled and deveined
12.8 oz smoked andouille sausage, 1 package, thinly sliced
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped

Steps:

Preheat oven to 400˚F (200˚C).
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
In a small bowl, combine butter, garlic, and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, and sprinkle with parsley.
Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams

Tips:

Choose the Right Shrimp: Opt for large or jumbo shrimp for a succulent and satisfying bite. If using frozen shrimp, thaw them properly before cooking.
Sausage Selection: Use a flavorful sausage variety that complements the shrimp well. Andouille, kielbasa, or spicy Italian sausage are great options.
Veggie Medley: Customize the vegetables according to your preference. Bell peppers, broccoli, and zucchini are excellent choices.
Seasoning and Spices: Don't be afraid to experiment with different seasonings and spices. Cajun seasoning, paprika, and garlic powder add a delightful depth of flavor.
Don't Overcrowd the Pan: Ensure there's enough space on the sheet pan for the ingredients to cook evenly without overcrowding.
Keep an Eye on Cooking Time: Shrimp cooks quickly, so watch closely to prevent overcooking. The shrimp should be opaque and slightly firm, not rubbery.

Conclusion:

This sheet-pan shrimp and sausage bake is a culinary symphony of flavors, textures, and colors that will delight your taste buds. It's a versatile dish that allows for customization, making it a perfect choice for weeknight dinners or casual gatherings. The combination of succulent shrimp, flavorful sausage, and roasted vegetables creates a harmonious balance that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on this culinary journey to savor this delectable sheet-pan shrimp and sausage bake.