Okay, confession time! If I’m in a dinner rut or just plain exhausted after a long day, my go-to is almost always this Sheet Pan Shrimp and Sausage Bake. Seriously, it’s a lifesaver! You just toss everything onto one pan and BAM – you’ve got a ridiculously flavorful, super easy one-pan dinner ready in practically no time. It’s one of those magical recipes that feels fancy enough for company but is honestly simple enough for a Tuesday night. It’s become a staple in my kitchen, and I just know it’s going to become one of yours too!
Why You’ll Love This Sheet Pan Shrimp and Sausage Bake
Seriously, this Sheet Pan Shrimp and Sausage Bake is a game-changer for busy nights. You’re going to absolutely love how easy it is. Here’s why it’s become one of my favorite one pan dinners:
- It’s super speedy! We’re talking minimal prep and quick cooking time, perfect for those hectic weeknights when you just need dinner on the table fast.
- Cleanup is a breeze. Because everything cooks on one pan, you’ve got hardly any dishes to wash. Hooray for that!
- It’s a foolproof option for a totally satisfying family dinner. Even picky eaters usually gobble this one up!
- The ingredients are so versatile. You can totally customize it with your favorite veggies or seasonings – it’s one of those wonderfully adaptable easy sheet pan meals.
- And the best part? It’s a surprisingly healthy and incredibly flavorful meal option that feels like real comfort food.
Ingredients for Your Sheet Pan Shrimp and Sausage Bake
Okay, gathering your ingredients is the super easy part for this Sheet Pan Shrimp and Sausage Bake! I like to have everything prepped and ready to go before I even think about turning on the oven. Here’s what you’ll need:
- 1 pound of shrimp – make sure they’re peeled and deveined so you don’t have to fuss with that later.
- 1 pound of smoked sausage, sliced into about half-inch rounds. I usually go for a good quality kielbasa, but any smoked sausage works wonderfully.
- 1 large red bell pepper, chopped into bite-sized pieces, about an inch big.
- 1 large green bell pepper, also chopped into roughly one-inch pieces. The colors look so pretty together!
- 1 medium red onion, cut into wedges or chunks that are about an inch.
- 2 tablespoons of good old olive oil.
- 1 teaspoon of paprika.
- 1/2 teaspoon of garlic powder – you can never go wrong with garlic!
- Salt, just to taste.
- And a good pinch of freshly ground black pepper, also to taste.
See? Super simple stuff you probably already have in your kitchen! Prep is honestly the longest part, and even that flies by.
Making Your Sheet Pan Shrimp and Sausage Bake: Step-by-Step
Get Your Oven Ready
First things first, let’s get this party started! You’ll want to preheat your oven to 400°F (200°C). Getting the oven nice and hot is super important for this Sheet Pan Shrimp and Sausage Bake. It ensures everything cooks up evenly and gets those lovely little roasted bits we’re all after. Don’t skip this step!
Prepare and Season Your Ingredients
Now for the fun part – getting everything mixed together! Grab a big bowl, seriously, the biggest one you have. Toss in your peeled and deveined shrimp, your sliced smoked sausage, those chopped bell peppers, and the red onion. Now, drizzle that olive oil all over everything. Sprinkle in the paprika, garlic powder, salt, and pepper. My favorite trick? I like to use my hands (make sure they’re clean!) to really get in there and toss everything around. You want to make sure every single piece of shrimp, sausage, and veggie is coated in that delicious seasoning mix. It makes a HUGE difference in the final flavor of your Sheet Pan Shrimp and Sausage Bake, trust me!
Assemble and Bake Your Sheet Pan Shrimp and Sausage Bake
Once everything is beautifully coated, it’s time to get it onto the pan. Grab a large baking sheet – and I mean *large*. You want to spread everything out in a single layer. This is key! If you pile it all up, things will steam instead of roast, and nobody wants soggy shrimp and veggies. Just spread it all out evenly. Now, pop that pan into your preheated oven and let it work its magic for about 15 to 20 minutes. You’ll know it’s ready when the shrimp are all pink and cooked through, and the veggies are tender and maybe even a little caramelized. That’s your gorgeous Sheet Pan Shrimp and Sausage Bake!
Tips for the Perfect Sheet Pan Shrimp and Sausage Bake
Alright, so you’ve got the basics down for this amazing Sheet Pan Shrimp and Sausage Bake. Now, let me share a few little tricks I’ve picked up that really elevate it and make sure you get fantastic results every single time. These are the little things that turn a good meal into a *great* one, perfect for those easy sheet pan meals!
- Don’t overcrowd the pan: This is a biggie for any sheet pan recipe. Use a baking sheet that’s large enough so everything can spread out in a single layer. If you pile it all up, you’ll end up steaming your ingredients instead of roasting them, and trust me, that’s not the texture you want.
- Adjust vegetables: This recipe is super forgiving! I love adding extra veggies like broccoli florets, some zucchini chunks, or even a handful of cherry tomatoes right on the pan. They cook up beautifully alongside everything else.
- Spice it up: If you like a little kick, this is the perfect place to add it. Just toss in a pinch of red pepper flakes with the other seasonings when you’re mixing everything in the bowl. It adds a lovely warmth without being overpowering.
- Shrimp size matters: Keep an eye on your shrimp! If you happen to use really large shrimp, they might cook a tad faster. Just check them at the lower end of the baking time to avoid overcooking. Nobody wants rubbery shrimp!
Following these little tips will help make your quick family dinner absolutely perfect!
Serving Suggestions for Your Sheet Pan Shrimp and Sausage Bake
This Sheet Pan Shrimp and Sausage Bake is pretty much a complete meal on its own, but if you’re looking to round things out, I’ve got a few ideas that work wonderfully! Since it’s such a satisfying one pan dinner, you don’t need much.
- You can honestly just serve it straight up, piping hot right off the pan. It’s that good!
- For a little freshness, a simple side salad with a light vinaigrette is fantastic. It cuts through the richness of the sausage and shrimp beautifully.
- Don’t underestimate the power of some crusty bread! It’s perfect for soaking up all those yummy pan juices – seriously, don’t let any of that flavor go to waste!
- And if you want to make it a heartier meal, a small scoop of fluffy rice or some quinoa on the side is always a winner.
It’s all about keeping it simple and letting those delicious flavors shine!
Storing and Reheating Your Sheet Pan Shrimp and Sausage Bake
Got leftovers of this amazing Sheet Pan Shrimp and Sausage Bake? Lucky you! To store them safely, let the pan cool down completely, then transfer any leftovers to an airtight container. It’ll keep nicely in the fridge for about 2-3 days. When you’re ready to reheat, I find the best way is to pop it back into a moderate oven (around 350°F or 175°C) for about 10-15 minutes, just until everything is heated through. This helps keep the textures from getting mushy. You can also do a quick reheat in the microwave, but try not to overdo it, especially with the shrimp! This makes it super easy to enjoy this healthy weeknight recipe again!
Frequently Asked Questions about Sheet Pan Shrimp and Sausage Bake
Got questions about this delicious Sheet Pan Shrimp and Sausage Bake? I’ve got answers! This is one of those oven baked meals that’s pretty straightforward, but I get that sometimes you just want a little extra reassurance. Here are some things people often ask:
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Q: Can I use different types of sausage?
A: Absolutely! While smoked sausage like kielbasa is my favorite for its flavor, you can totally switch it up. Andouille sausage is fantastic if you like a bit more spice, or even a good quality Italian sausage works well. Just be aware that Italian sausage might have a different fat content and seasoning profile, so you might want to adjust your salt and pepper accordingly. -
Q: Can I prepare this recipe ahead of time?
A: You can definitely do some prep work in advance! Chopping all your veggies and whisking together your spice mix can be done a day ahead and stored in the fridge. However, for the absolute best results, I recommend assembling everything on the baking sheet and baking it just before you plan to eat. Shrimp can get a little tough if they sit around too long before cooking, and you want those veggies to be perfectly tender, not limp. -
Q: What if I don’t have smoked sausage?
A: No smoked sausage? No problem! As I mentioned, Italian sausage is a great substitute. You could also use a fresh sausage that you slice yourself. Just make sure it’s cooked through with the vegetables. It’s all about making these shrimp and sausage recipes work for what you have! -
Q: Is this recipe gluten-free?
A: Yes, it is! This Sheet Pan Shrimp and Sausage Bake is naturally gluten-free, which makes it a fantastic option for a simple family recipe that everyone can enjoy. Just double-check your sausage packaging if you have severe gluten sensitivities, but most common smoked sausages are gluten-free.
Nutritional Estimate for Sheet Pan Shrimp and Sausage Bake
Just a heads-up, these numbers are an estimate, okay? Since everyone’s ingredients can vary a little, your exact nutritional values might be slightly different. But for this tasty Sheet Pan Shrimp and Sausage Bake, you’re looking at roughly:
- Serving Size: 1 serving
- Calories: Around 450
- Fat: About 25g
- Protein: A solid 30g
- Carbohydrates: Roughly 15g
- Fiber: About 3g
- Sugar: Around 5g
- Sodium: About 800mg
- Saturated Fat: Around 8g
- Unsaturated Fat: About 17g
- Trans Fat: 0g
- Cholesterol: Around 200mg
It’s a pretty balanced meal, especially for how quick it is!
Okay, I would absolutely LOVE to hear how your Sheet Pan Shrimp and Sausage Bake turned out! Did you add any fun veggies like broccoli or zucchini? Maybe you tried a different kind of sausage or added a pinch of red pepper flakes for extra zing? Let me know in the comments below! If you snap a pic, tag me – I always love seeing your creations. Your feedback and ideas help make this recipe even better for everyone! You can also find more inspiration on our Pinterest page.
Print
Sheet Pan Shrimp and Sausage Bake: 1 Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A simple and delicious sheet pan dinner featuring shrimp and sausage, perfect for a quick weeknight meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb smoked sausage, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the shrimp, sausage, bell peppers, and onion with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the mixture in a single layer on a large baking sheet.
- Bake for 15-20 minutes, or until the shrimp is pink and cooked through and the vegetables are tender.
- Serve hot.
Notes
- You can add other vegetables like broccoli or zucchini.
- Adjust seasonings to your preference.
- For extra spice, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
