There are evenings when the clock seems to tick faster than I can keep up with, and this Sausage and Shrimp Sheet Pan Meal has become my go-to for those moments. It’s the kind of dish where you can throw everything onto one pan, pop it in the oven, and almost forget about it for a bit — which is a blessing when you’re juggling work emails, distracted kids, or that one tab of a show you can’t quite stop watching. The mix of spicy sausage and tender shrimp paired with colorful bell peppers and broccoli makes the kitchen smell like a cozy, bustling market somewhere warm and lively. I usually end up sneaking a lemon wedge before dinner’s even served because it just perks everything up in the best way.
Why You’ll Love It
• It’s a one-pan wonder — less mess, less fuss, and more time to relax or scroll through your phone without feeling guilty.
• The mix of smoky sausage and plump shrimp keeps things interesting, though I’ll admit it’s not the lightest meal if you’re watching calories.
• Roasting the veggies alongside the proteins brings out natural sweetness and a little caramelized crunch that makes every bite feel special.
• It’s simple — and that’s kind of the point. No complicated steps, just straightforward, hearty flavors.
• You can tweak the heat level by adjusting the cayenne, so it’s easy to make it mild enough for picky eaters or turn up the spice for an extra kick.
Sometimes I wonder if the broccoli gets that perfect roast or if I’m just imagining it because I’m too impatient to wait longer. But that slight uncertainty is part of the fun — it feels like a small adventure every time.
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Sausage and Shrimp Sheet Pan Meal
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and flavorful sheet pan meal featuring spicy sausage, succulent shrimp, and colorful vegetables, all roasted together for an easy and delicious dinner.
Ingredients
1 pound smoked sausage, sliced into 1/2-inch pieces
1 pound large shrimp, peeled and deveined
2 medium red bell peppers, sliced into strips
1 medium yellow bell pepper, sliced into strips
1 medium red onion, cut into wedges
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 cayenne pepper
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sliced smoked sausage, shrimp, red bell peppers, yellow bell pepper, red onion, and broccoli florets.
Drizzle the olive oil over the sausage, shrimp, and vegetables.
Sprinkle smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper over the mixture.
Toss everything together until all pieces are evenly coated with oil and seasonings.
Spread the mixture evenly on a large rimmed baking sheet in a single layer.
Place the baking sheet in the preheated oven and roast for 15 minutes.
After 15 minutes, remove the baking sheet and toss the ingredients gently to ensure even cooking.
Return the baking sheet to the oven and roast for an additional 5 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.
Remove from the oven and sprinkle chopped fresh parsley over the top.
Serve immediately with lemon wedges on the side for squeezing over the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes
You don’t need any fancy equipment for this — just a decent baking sheet and an oven that can hit high heat. I find a rimmed sheet works best to keep everything contained when stirring halfway through. It’s great served straight from the pan with a squeeze of lemon to brighten things up. If you want to mix it up, swapping in smoked turkey sausage or even adding some cherry tomatoes toward the end of roasting can add a fresh twist. Sometimes I toss in a handful of baby potatoes, but I haven’t tested if cooking times need adjusting for that. Also, if you’re not big on shrimp, just use more sausage or try a different protein like chicken sausage — it’s surprisingly flexible.
FAQ
Q: Can I prepare this ahead of time?
A: You can chop your veggies and slice the sausage in advance, but it’s best to toss everything together right before roasting to keep the shrimp from getting rubbery.
Q: What if I don’t like spicy food?
A: You can easily leave out the cayenne pepper or reduce it; the smoked paprika still adds plenty of flavor.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave to avoid overcooking the shrimp.
Q: Can I freeze this meal?
A: I haven’t tried freezing it with the shrimp, but the sausage and veggies should freeze fine separately.
If you’re craving dinner that feels both effortless and satisfying, give this sheet pan meal a try. Trust me, it’s one of those dishes that feels like you put in way more work than you actually did — and that’s a win in my book.