It was one of those evenings where the clock felt like it was running faster than me. I barely had time to think about dinner, let alone make something complicated. But then I remembered this sheet pan meal I’d been meaning to try — sausage and shrimp, all roasted up with vibrant vegetables. I pulled out the sausage and shrimp from the fridge, tossed the veggies together with some spices, and slid the pan into the oven. The smell started to fill the kitchen somewhere between the first and second timers, a smoky, savory scent with just a hint of heat that made my stomach rumble. I was halfway through checking my phone when I realized I’d almost forgotten to season the shrimp. Oops. But honestly, the flavors came together perfectly, even with that little hiccup.
There’s something about the way the sausage crisps up alongside tender shrimp, all mingling with roasted red and yellow peppers and broccoli that makes this meal feel effortless but far from boring. And the best part? It’s all done on one pan, which means less cleanup and more time to actually enjoy the food. I usually don’t love cleaning up after cooking, so this was a total win in my book.
Why You’ll Love It
- Quick and straightforward — no juggling pots and pans, just one sheet pan doing all the work.
- Bold flavors with a little smoky kick from the sausage and spices, but nothing too overwhelming.
- Balanced meal with protein and veggies all in one place, perfect for busy weeknights.
- It’s simple — and that’s kind of the point. Sometimes you just want food that’s easy and satisfying without fuss.
Even if you’re not the most confident cook, this recipe helps you pull off a meal that looks way fancier than it actually is.
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Sausage and Shrimp Sheet Pan Meal
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and flavorful one-pan meal featuring spicy sausage, succulent shrimp, and roasted vegetables, perfect for an easy weeknight dinner.
Ingredients
1 pound smoked sausage, sliced into 1/2-inch pieces
1 pound raw shrimp, peeled and deveined
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2 cups broccoli florets
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sliced smoked sausage, red bell pepper pieces, yellow bell pepper pieces, red onion pieces, and broccoli florets.
Drizzle 2 tablespoons of olive oil over the sausage and vegetables. Add smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Toss everything together until evenly coated.
Spread the sausage and vegetable mixture evenly on a large rimmed baking sheet.
Roast in the preheated oven for 12 minutes.
While the sausage and vegetables begin roasting, place the peeled and deveined shrimp in the same large bowl used earlier.
Add the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper to the shrimp. Toss to coat.
After the initial 12 minutes of roasting, remove the baking sheet from the oven and add the shrimp evenly over the sausage and vegetables.
Return the baking sheet to the oven and roast for an additional 8 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the top.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Don’t worry if your sheet pan looks a little crowded — I usually just spread things out as best as I can, and it still roasts nicely. You don’t really need anything fancy, just a rimmed baking sheet and a little patience while the oven does the heavy lifting. This meal pairs well with a simple green salad or some crusty bread to soak up those flavorful juices. If you want to switch things up, you could swap the broccoli for asparagus or green beans, or try a milder sausage if you’re not into spicy. And if shrimp isn’t your thing, chicken pieces might work, but I haven’t tested that all the way through.
FAQ
Can I prep this in advance? You can toss the veggies and sausage with spices ahead of time, but I’d add the shrimp right before roasting to keep them from getting rubbery.
What can I do if I don’t have smoked sausage? Any smoked or spicy sausage works, but if you only have a milder one, consider adding a pinch more red pepper flakes.
Is this dish freezer-friendly? Leftovers keep well in the fridge for a few days, but freezing might affect the texture of the shrimp and veggies.
Ready to get dinner on the table without the stress? Give this sausage and shrimp sheet pan meal a try and see how simple weeknight cooking can be.