The perfect blend of spices and lemony goodness combine to create this super easy, one-pan wonder shrimp and sausage sheet pan dinner.
If you are unfamiliar with the wonderful world of sheet pan dinners, you are missing out! They are a super easy and tasty way to make a one-dish meal complete with both veggies and protein. That’s what this amazing shrimp and sausage sheet pan dinner is all about–ease and tastiness!
Variations for This Shrimp and Sausage Sheet Pan Dinner
This is a pretty versatile recipe. In it, I give you what I use that my family enjoys. But you can shake it up however you like!
The Shrimp. When I buy shrimp for this, I usually just grab a bag (or two–I double it for my family) from the frozen department of my grocery store. I aim for raw shrimp that is already peeled and deveined. That saves me a TON of work and makes this dish super easy to make.
However, you can buy raw shrimp from the fresh seafood section of your grocery store. If you live somewhere near the coast, you can buy really fresh shrimp.
The Sausage. I typically use smoked sausage links, but you can use any kind you like. You can lighten it up with chicken or turkey sausage. Or you can elevate its spiciness by buying spicy sausage.
The Veggies. My family loves asparagus and bell peppers with this. So that’s all I do. Both complement the shrimp and sausage greatly while simultaneoulsy prividing the side and veggies for the meal. They are also both non-starchy veggies, keeping this recipe solidly in the S zone on Trim Healthy Mama.
That said, you can use ANY veggies you like. Just be careful not to overcrowd your sheet pan (or just use more than one sheet pan). Other things that might go well include onions, corn (keep in mind on THM this makes it an XO), red or yellow potatoes wedges (also making this an XO on THM), broccoli, zucchini or some other squash, and/or brussels sprouts.
The Lemon. The lemon is a very important ingredient (in my opinion anyway). It adds a slight tang and the acidity gives the meats a more tender texture. It balances the overall flavor.
If you don’t have a fresh lemon, some store-bought lemon juice (about 1 teaspoon) will do.
The Spices. Spices are another thing you can change up. Don’t like the ones I have in the recipe? Skip them. Or replace them. Add more of the spices you and your family loves. Make it yours!
Sides to Serve with This Shrimp and Sausage Sheet Pan Dinner
Honestly, I never make a side when I make this shrimp and sausage sheet pan dinner. I love the one and done. The one-dish wonder. Only one sheet pan to wash. It’s awesome.
However, if you need a side, I would go with something like a simple side salad. Or maybe some THM cheddar bay biscuits. For those who are not doing THM with you, garlic French bread would go well, or rolls, or some other kind of bread.
Lining Your Pan for This Shrimp and Sausage Sheet Pan Dinner
Why am I going over this? Because I need another 100 some words to keep the search engines happy. And I don’t know what else to say that is relevant for this shrimp and sausage sheet pan dinner recipe. So here we go into the subject of lining your sheet pan.
You can just not line your sheet pan at all. That works. There is enough fat (oil) in this recipe that it won’t stick too much. But it may leave crispy bits that are harder to clean off. Which is why I would recommend lining it.
The sheet pan can be lined with one of three things: aluminum foil (not the healthist choice), parchment paper (healthy, but not the “greenest” choice), or a silicone mat. In the pictures, I used parchment paper because it legit looks nicer than my old silicone mats (pretty pictures–my only reason). Ordinarily, I’d use silicone mats.
Shrimp and Sausage Sheet Pan Dinner
- 1 bunch fresh asparagus, dry ends removed and stalks cut into 3-inchish chunks
- 1 red, yellow, or orange bell pepper, julienned
- 1 tablespoon avocado oil
- 1 pound (16 ounces) raw shrimp, peeled and deveined (if frozen, thaw first)
- 14 ounces (1 package) sausage link (any kind–I usually use smoked sausage; check ingredients to avoid off-plan ingredients like sugar or corn syrup)
- 1 tablespoon avocado oil
- 1 tablespoon
Old Bay, cajun, OR creole seasoning
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- ½ teaspoon mineral salt
- ½ teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 large lemon, zested and juiced
- Preheat oven to 425 °F.
- Line a sheet pan with parchment or a silicone mat. Set aside.
- In a large bowl, mix together the asparagus, pepper, and 1 tablespoon oil.
- Pop into the oven for 15 to 20 minutes or until mostly (but not completely) tender.
- Meanwhile, in the same bowl, mix together all of the remaining ingredients.
- Once the veggies have finished their first bake, remove the sheet pan from the oven and add the remaining mixed ingredients. Toss a bit to mix it together.
- Pop back in the oven for another 15 to 20 minutes or until the shrimp has curled up and turned pink.
- Remove from oven and let rest for 5 minutes then serve.