Easy Sheet Pan Shrimp and Sausage
Are you in search of an easy weeknight meal? This shrimp and sausage sheet pan is delicious, light, and full of flavor! The best part of this sheet pan dinner – it’s ready in 30 minutes!
My choice was to serve up this up with a lightly marinated white bean salad (which is included in the recipe card). You can easily serve this over rice or with additional vegetables like zoodles.
This recipe is also good to try with other favorite grains or beans, a bitter leafy green salad, or simply with some garlic toast!
How do I marinate Shrimp?
Ensure the shrimp are thawed if your are using frozen shrimp. You may leave the tails on, however, I chose to remove them so that part will be your preference.
Using a large bowl, place shrimp inside with olive oil, salt, pepper, garlic, chili flake, and fresh rosemary. Zest and juice blood orange into shrimp bowl and mix around to ensure they are evenly coated.
Wrap the bowl with plastic wrap and set aside. Wash your hands and prepare the raw vegetables and slice the andouille sausage into thin coins. You can slice the onion into thin slices (about 1/4”) and dice the bell peppers small.
The reason for chopping the vegetables differently is mainly for the cooking times. Bell peppers take slightly longer to cook through compared to onions so this way both vegetables should cook to about the same doneness.
It’s also more fun to eat with different shapes and textures. Slice your oranges into thin rounds and pluck your rosemary sprigs. Find a sheet pan that is not too dark (or reduce the temperature to 400 F) and preferably one with a slightly lipped edge.
Next, preheat your oven to 425 F. Lightly spray your sheet pan with cooking spray or use your favorite oil sprayer. You will want to layer your ingredients in a single layer.
At this point, you are placing everything on the pan BUT the shrimp. Your shrimp are still soaking up all that flavorful marinade! Place your sheet pan dinner into the oven and set the time for 15 minutes.
How can I avoid over cooking my shrimp?
Shrimp are so often overcooked and it makes me sad! Shrimp are ideally supposed to be succulent, juicy, and tender. You wont over cook the shrimp on this sheet pan dinner, I promise!
This is the reason we bake everything else way ahead of the shrimp. You put the sheet pan in with the sausage to get it nice and crispy with the vegetables tender.
The orange slices are aromatic and will aide in cooking your shrimp. The oranges help cook the shrimp slowly by steaming them on top of the slices. Doing so results in tender, flavorful shrimp that are the perfect bite and super juicy.
Nothing is worse than a stiff, rigid, overcooked little shrimp. Once the timer goes off after the initial 15 minutes, pull your sheet pan out of the oven carefully. No burns!
Gather the shrimp from the bowl and place atop the orange slices. Arrange them evenly but it’s ok if you put multiple shrimp on the oranges. If you run out of oranges or space as you don’t want to over crowd them, you can lay them atop some of the vegetables.
Place your sheet pan shrimp and sausage back into your oven and bake further for five to seven more minutes. Personally, five minutes works for me using the size shrimp mentioned in the recipe card.
If you are using bigger or smaller shrimp, you may need to skew your cooking time a few minutes each direction depending on the shrimp (more time for bigger shrimp, less time for smaller).
Sheet Pan Shrimp and Sausage Dinner is Done!
Now the best part of all? Minimal clean up! My love for an easy sheet pan dinner grew immensely when I realized how few dished actually ended up in my sink. #winning
This recipe will do you well for those busy days where you still want a good meal but nothing too involved. You can get this done in 30 minutes and be completely satisfied.
Flavorful Finds comfort food is more than just calories. Comfort can come in forms of saving time and one less dish for this momma to do all while feeding my family a home cooked meal.
From my heart to your home, I hope you enjoy this recipe! Happy Cooking Y’all.
- 2lb Shrimp - Peeled, Deveined, Tail Off
- 1 1/2 cup Andouille Sausage - Sliced into Coins
- 1 Green Bell Pepper - Cut into Strips
- 1 Medium Red Onion - Cut into Strips
- 3 Blood Oranges (or Navel)
- 4 Sprigs Rosemary
- Olive Oil
- Salt, Pepper, Garlic Powder
- Step One
- If tails on thawed shrimp aren't removed, take them off. Empty the shrimp into a large bowl. Next, add 1 T olive oil, zest and juice of 1 orange, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 2 sprig rosemary (chopped) and mix with the shrimp. Let marinate while you prep the other ingredients.
- Step Two
- Preheat oven to 425 F. Slice your andouille sausage into thin coins, about 1/4-1/8'' inch thick. Cut the green bell pepper and red onion into strips, about 1/4'' inch wide. Cut the two remaining oranges into round slices following about the same thickness.
- Step Three
- Using your favorite sheet pan, preferably one with a lipped edge, spread the sliced oranges, additional rosemary, sausage, onions, and bell peppers onto the sheet pan in a single layer. Drizzle ingredients lightly with olive oil or spray lightly with an oil sprayer. Sprinkle salt (about 1/2 tsp) and pepper (about 1/4 tsp) over the ingredients. Bake the ingredients on the sheet pan in your preheated oven, for 15 minutes.
Your shrimp are still marinating.
- Step Four
- After the 15 minutes has elapsed, remove sheet pan from oven. Lay the marinated shrimp onto the orange slices and throughout the sheet pan. Cook for an additional 5 - 7 minutes depending on your preference of doneness. Personally, 5 minutes was perfect (for me) and the shrimp were succulent and tender.
- Once all ingredients are cooked, you can serve straight from the sheet pan or mix all the ingredients (less the orange slices) into a bowl. Serve over white rice or try it with my quick white bean salad.
Marinated White Bean Salad
1 15oz Can Great Northern Beans
1 tsp Olive Oil
1 T Blood Orange Juice* (or navel)
1 T Champagne Vinegar
1/2 tsp Garlic Powder
1/2 tsp Salt, Kosher or Sea
1/4 tsp Black Pepper
Pinch Chile Flakes
1 Sprig Fresh Rosemary
Drain beans well. In a small bowl, combine all ingredients and let marinate at least 30 minutes but is best after 2 hours under refrigeration.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 642Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: -mgSodium: -mgCarbohydrates: 24gFiber: 4gSugar: 12gProtein: 64g
Nutrition information is often estimated and may not be fully accurate.
Want some more flavorful inspiration?
If you like this recipe, you might also enjoy my pumpkin spice white chicken chili! It doesn’t need to be October to enjoy this hearty chili anytime of year as it is made with canned pumpkin. Check it out <here>.
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