If you love easy meals that are packed with flavor, this shrimp and sausage sheet pan dinner is going to be your go-to. Juicy shrimp, smoky sausage, and colorful veggies all roast together in the oven for a meal that’s hearty, simple, and absolutely delicious. The best part? Minimal cleanup since everything cooks on one pan!

Also try out>>> Sheet Pan Sausage and Sweet Potatoes

Why You’ll Love This Recipe

What makes this recipe so perfect is how quickly it cooks while still giving you a complete meal. The sausage releases its savory juices into the vegetables, the shrimp cook in just minutes, and the simple seasoning brings everything together without needing a heavy sauce. It’s naturally high in protein, easy to adjust with whatever vegetables you have, and ideal for meal prep because it reheats well without losing its texture. And since it all cooks on one pan, clean-up is minimal.

What You’ll Need

Large raw shrimp are best for this recipe because they stay juicy and cook quickly without becoming rubbery. Smoked sausage adds depth and a slightly crispy edge as it roasts, which balances the lightness of the shrimp. vegetables like bell peppers, zucchini, or green beans add color and freshness.

Olive oil helps everything roast evenly and develop those lightly caramelized edges. Garlic gives a savory base, while a mix of paprika, oregano, salt, and black pepper creates a simple seasoning that works for both the shrimp and the vegetables. A squeeze of fresh lemon at the end brightens the whole dish and ties the flavors together.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 12 ounces smoked sausage, sliced into rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Optional: fresh parsley and lemon wedges for serving

How to make Shrimp and Sausage Sheet Pan

1. Preheat oven to 400°F (200°C).
2. Spread shrimp, sausage, peppers, and onion evenly on a large baking sheet.
3. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat.
4. Bake for 18–20 minutes until shrimp are pink and cooked through and veggies are tender.
5. Serve hot, garnished with parsley and lemon juice if desired.

This recipe is hearty enough to stand on its own but also pairs beautifully with rice, roasted potatoes, or even warm crusty bread.