Shrimp and Sausage Sheet Pan Bake with potatoes, corn, peppers, onions, and bold seasoning—quick, colorful, and packed with flavor.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those nights where you’re just staring into your fridge like it owes you money? That was me last summer. I had shrimp that needed to be used, a pack of andouille sausage my husband swore he’d “make gumbo with” (still waiting on that, by the way), and a pile of veggies that were looking more sad farm stand than farm fresh.
Instead of tossing them out, I did what my aunt used to do when we’d visit her down South—she’d throw everything onto a giant pan, douse it in seasoning, and call it dinner. Honestly, it felt more like magic than cooking. That’s when this Shrimp and Sausage Sheet Pan Bake was born in my house. And let me tell you, it’s the kind of meal that smells so good in the oven that the kids come wandering into the kitchen like little food detectives asking, “Is it ready yet?”
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Shrimp and Sausage Sheet Pan Bake Recipe?
Here’s the thing—this isn’t some delicate dish that requires you to measure with tweezers or whisper to your ingredients. It’s hearty, it’s bold, and it’s forgiving. The potatoes roast until golden, the corn gets sweet and buttery, and the sausage gives everything that smoky, spiced kick. Then you toss in shrimp at the very end, and they soak up all that flavor like little sponges of joy.
Plus—it’s a sheet pan meal. One pan. Which means less cleanup, and if you’re anything like me, you’ll agree that alone makes it a winner.
Ingredient Notes:
Here’s what makes this Shrimp and Sausage Sheet Pan Bake sing:
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Potatoes: Yukon golds are perfect here—they crisp up on the edges but stay buttery inside. Russets? Eh, too starchy. Sweet potatoes? They’d totally work.
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Corn: Fresh cobs sliced in half give it that backyard cookout vibe. Frozen corn works too if you don’t feel like wrestling husks.
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Bell Peppers: I use all the colors because life’s too short for beige dinners.
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Onion: Any onion will do, but yellow softens into sweetness that balances the sausage.
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Sausage: Andouille is smoky and spicy, but if you’re not into heat, go for kielbasa. It won’t be exactly the same, but still tasty.
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Shrimp: Fresh or thawed frozen. Just don’t skip deveining them, or you’ll regret it later.
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Seasoning Mix: Creole seasoning, garlic, paprika, lemon juice, olive oil—it’s zesty, bold, and basically the glue that ties the whole dish together.
How To Make Shrimp and Sausage Sheet Pan Bake?
Step 1 – Preheat & Prep
Crank the oven to 425°F. Spray your sheet pan so cleanup won’t require elbow grease later. Boil the potatoes until they just soften, then toss in the corn for a few minutes. Trust me—this saves you from biting into raw spuds later.
Step 2 – Flavor Bomb
Mix olive oil, lemon juice, Creole seasoning, garlic, paprika, and red pepper flakes in a bowl. Smells good already, doesn’t it?
Step 3 – Toss Everything Together
Throw the potatoes, corn, peppers, onions, tomatoes, and sausage into a bowl. Pour the seasoning over and toss it like you mean it. Spread it on your sheet pan, tuck in some lemon wedges, and admire the rainbow you just made.
Step 4 – Roast Round One
Bake it for about 8 minutes so the veggies start softening and the sausage edges crisp up.
Step 5 – Add the Shrimp
Season the shrimp separately (they like their own spotlight) with a little oil, paprika, and more Creole seasoning. Add them to the pan, bake for 5–7 minutes until pink and opaque.
Step 6 – The Grand Finale
Ditch the lemon wedges, sprinkle fresh parsley and green onions over the top, and boom—you’ve got yourself a meal that looks way fancier than the effort you put in.
Want To Save This Recipe?
Storage Options:
If by some miracle there are leftovers, pop them in the fridge for up to 3 days. Reheat in the oven if you want crispy edges again, or just microwave if you’re too hungry to wait. Pro tip: the sausage reheats like a champ, but shrimp can go rubbery—eat those fresh if you can.
Variations and Substitutions:
Because no one follows a recipe exactly (I don’t either):
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Swap the andouille for kielbasa or chicken sausage.
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Use scallops instead of shrimp for a different seafood vibe.
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Add zucchini or mushrooms if you’ve got them hanging around.
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Not into spicy? Dial down the Creole seasoning and skip the red pepper flakes.
What to Serve with Shrimp and Sausage Sheet Pan Bake?
This dish already has the “meat and potatoes” covered, but a few sides can really round it out:
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Crusty bread to soak up all those juices.
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Coleslaw for crunch and freshness.
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Rice or quinoa if you want to stretch it further.
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A cold beer or sweet tea—because let’s be honest, they just fit.
Frequently Asked Questions:
Can I make this ahead?
Yes, chop and season everything earlier in the day. When dinner time comes, just spread it out and bake.
Is it super spicy?
It’s got a little kick, but you can control the heat. Skip the red pepper flakes if you want mild.
Can I cook this outside on the grill?
Totally. Wrap everything in foil packets and grill until done. Bonus: no dishes.
And there it is—Shrimp and Sausage Sheet Pan Bake that’s bold, colorful, and ridiculously simple. It’s not fussy, it’s not delicate, but it is the kind of dish that makes everyone grab seconds without hesitation.
So, what about you—are you team shrimp and sausage, or would you switch it up with your own twist?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp and Sausage Sheet Pan Bake
Ingredients
- 1 pound baby Yukon Gold potatoes quartered
- 4 cobs sweet corn husked and halved
- 1 yellow bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 orange bell pepper cut into 1-inch pieces
- 1 ½ cups cherry tomatoes
- 1 onion quartered
- 4 andouille sausages sliced
- 1 pound uncooked shrimp peeled and deveined
- 1 lemon cut into wedges
- 2 tablespoons parsley chopped
- ½ teaspoon Creole seasoning
- ½ teaspoon red pepper flakes
- 1 tablespoon garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika divided
- 3 tablespoons Creole seasoning
- 1 lemon juiced
- 4 tablespoons olive oil
- Salt and pepper to taste
- Green onions finely chopped, for garnish
Instructions
Prepare the Oven and Sheet Pan
- Preheat the oven to 425°F (220°C). Spray a large sheet pan with nonstick cooking spray and set aside.
Parboil Potatoes and Corn
- Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until slightly softened. Add the corn halves and continue boiling for an additional 5 minutes. Drain well.
Prepare the Seasoning Mix
- In a small bowl, combine 3 tablespoons Creole seasoning, lemon juice, minced garlic, Italian seasoning, ½ teaspoon paprika, red pepper flakes, olive oil, salt, and pepper. Mix until well blended.
Season Vegetables and Sausage
- In a large mixing bowl, combine the corn, potatoes, bell peppers, tomatoes, onions, and sausage. Pour the seasoning mixture over the ingredients and toss thoroughly to coat.
Roast Initial Ingredients
- Spread the mixture evenly across the prepared sheet pan. Arrange lemon wedges along the edges. Roast in the oven for 8 minutes.
Prepare and Add Shrimp
- In a separate bowl, season the shrimp with the remaining paprika, additional olive oil, and Creole seasoning. After the vegetables and sausage have roasted, scatter the shrimp across the sheet pan and return it to the oven. Roast for 5–7 minutes, or until the shrimp are pink and opaque.
Finish and Serve
- Remove the lemon wedges before serving. Garnish with chopped parsley and green onions. Serve immediately while warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
