Sheet Pan Shrimp and Sausage Bake: A Quick and Delicious Weeknight Dinner

Are you searching for a fast, flavorful, and fuss-free dinner that will leave everyone at the table satisfied? Look no further than this incredible sheet pan shrimp and sausage bake! This recipe is a lifesaver on busy weeknights, requiring minimal prep time and only one pan to clean. The combination of succulent shrimp, savory sausage, and colorful vegetables, all tossed in a flavorful blend of herbs and spices, creates a symphony of tastes that will tantalize your taste buds. Plus, it’s easily customizable to suit your preferences and dietary needs.

## Why You’ll Love This Recipe

* **Quick and Easy:** From prep to plate, this dish comes together in under 30 minutes.
* **Minimal Clean-Up:** One sheet pan means fewer dishes to wash!
* **Flavorful:** The combination of shrimp, sausage, and vegetables is bursting with flavor.
* **Customizable:** Easily adapt the recipe to your liking by swapping out vegetables or adding different spices.
* **Healthy:** Packed with protein and nutrients, this dish is a nutritious and satisfying meal.
* **Perfect for Weeknights:** This recipe is ideal for busy weeknights when you need a quick and easy dinner solution.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create this delightful sheet pan bake. Don’t be afraid to experiment with substitutions based on what you have on hand or your personal preferences.

* **Shrimp:** 1 pound, peeled and deveined. Use medium to large shrimp for best results. Fresh or frozen shrimp work well; just make sure to thaw frozen shrimp completely before using.
* **Sausage:** 1 pound, fully cooked sausage, such as kielbasa, andouille, or Italian sausage, sliced into ½-inch thick rounds. Choose your favorite variety based on your spice preference.
* **Vegetables:** A mix of your favorite vegetables! Some great options include:
* 1 red bell pepper, cored, seeded, and chopped
* 1 yellow bell pepper, cored, seeded, and chopped
* 1 onion, chopped
* 1 zucchini, chopped
* 1 yellow squash, chopped
* 1 pint cherry tomatoes, halved
* 1 head of broccoli, cut into florets
* 1 head of cauliflower, cut into florets
* **Olive Oil:** 2 tablespoons, extra virgin olive oil is recommended for its flavor and health benefits.
* **Garlic:** 2-3 cloves, minced. Freshly minced garlic provides the best flavor, but garlic powder can be used in a pinch (about 1 teaspoon).
* **Italian Seasoning:** 1 tablespoon. A blend of dried herbs that adds a classic Italian flavor.
* **Paprika:** 1 teaspoon. Smoked paprika adds a smoky depth of flavor, while sweet paprika provides a milder, slightly sweet taste.
* **Red Pepper Flakes:** ¼ teaspoon (or more, to taste). Adds a touch of heat to the dish. Omit if you prefer a milder flavor.
* **Salt and Black Pepper:** To taste. Season generously to enhance the flavors of the other ingredients.
* **Fresh Parsley:** Chopped, for garnish (optional). Adds a fresh, vibrant touch.
* **Lemon Wedges:** For serving (optional). A squeeze of lemon juice brightens the flavors and adds a zesty finish.

## Equipment Needed

* **Large Sheet Pan:** A large sheet pan (12×17 inches or larger) is essential for spreading the ingredients in a single layer.
* **Mixing Bowl:** For tossing the shrimp, sausage, and vegetables with the olive oil and spices.
* **Knife and Cutting Board:** For chopping the vegetables and sausage.
* **Spatula or Tongs:** For tossing the ingredients on the sheet pan.

## Step-by-Step Instructions

Follow these easy steps to create your own delicious sheet pan shrimp and sausage bake:

**Step 1: Preheat the Oven**

Preheat your oven to 400°F (200°C). This high temperature will ensure that the shrimp and vegetables cook quickly and evenly.

**Step 2: Prepare the Ingredients**

* Wash and chop all the vegetables. Make sure the pieces are roughly the same size so they cook evenly.
* Slice the sausage into ½-inch thick rounds.
* If using frozen shrimp, thaw them completely under cold running water and pat them dry with paper towels. This will help them brown properly in the oven.
* Mince the garlic.

**Step 3: Toss Everything Together**

In a large mixing bowl, combine the shrimp, sausage, and chopped vegetables. Add the olive oil, minced garlic, Italian seasoning, paprika, red pepper flakes (if using), salt, and black pepper. Toss everything together until the ingredients are evenly coated with the oil and spices.

**Step 4: Arrange on the Sheet Pan**

Spread the shrimp, sausage, and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this can cause the ingredients to steam instead of roast. If necessary, use two sheet pans.

**Step 5: Bake**

Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the shrimp is pink and opaque and the vegetables are tender-crisp. The cooking time may vary depending on the size of the shrimp and the vegetables, so keep an eye on them.

**Step 6: Serve**

Remove the sheet pan from the oven and let it cool slightly before serving. Garnish with fresh parsley, if desired. Serve the sheet pan shrimp and sausage bake as is, or with a side of rice, quinoa, or crusty bread.

## Tips and Variations

* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for extra heat.
* **Add Some Greens:** Stir in some baby spinach or kale during the last few minutes of baking for added nutrients and flavor.
* **Make it Cheesy:** Sprinkle some shredded Parmesan or mozzarella cheese over the top during the last few minutes of baking for a cheesy twist.
* **Use Different Sausage:** Experiment with different types of sausage, such as chorizo, chicken sausage, or turkey sausage.
* **Add Potatoes:** For a heartier meal, add diced potatoes to the sheet pan. Keep in mind that potatoes may take longer to cook than the other vegetables, so you may need to parboil them before adding them to the sheet pan.
* **Meal Prep:** This dish is perfect for meal prep! Simply cook the shrimp and sausage bake according to the instructions, then divide it into individual containers and store it in the refrigerator for up to 4 days.
* **Add Other Seafood:** Other seafood like scallops or calamari can be added. Adjust cooking time accordingly.
* **Adjust Vegetable Cooking Time**: Heartier vegetables like potatoes, carrots, or sweet potatoes need longer cooking times. Consider roasting these separately for 15-20 minutes before adding the shrimp, sausage, and quicker-cooking vegetables.
* **Don’t Overcook the Shrimp:** Overcooked shrimp becomes rubbery. Cook just until pink and opaque.
* **Use Parchment Paper or Foil:** Line the sheet pan with parchment paper or aluminum foil for even easier cleanup.

## Serving Suggestions

This sheet pan shrimp and sausage bake is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Serve with Rice or Quinoa:** These grains are a great way to soak up the flavorful juices from the sheet pan.
* **Serve with Crusty Bread:** Perfect for mopping up the delicious sauce.
* **Serve with a Salad:** A fresh green salad provides a light and refreshing contrast to the rich flavors of the bake.
* **Serve with Roasted Vegetables:** Complement the sheet pan bake with other roasted vegetables, such as asparagus or Brussels sprouts.
* **Make Tacos or Wraps:** Use the shrimp and sausage mixture as a filling for tacos or wraps. Top with your favorite taco toppings, such as salsa, guacamole, and sour cream.
* **Serve over Pasta:** Toss the shrimp and sausage bake with your favorite pasta for a quick and easy pasta dish.
* **Make a Frittata or Omelet:** Use leftover shrimp and sausage bake as a filling for a frittata or omelet.

## Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 15-25 grams

*Note: This is an estimate, and the actual nutritional information may vary.*

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen vegetables?**
A: Yes, you can use frozen vegetables. However, keep in mind that they may release more moisture than fresh vegetables, so you may need to adjust the cooking time.

**Q: Can I make this ahead of time?**
A: You can chop the vegetables and slice the sausage ahead of time and store them in the refrigerator. However, it is best to cook the shrimp and sausage bake just before serving for the best flavor and texture.

**Q: How do I store leftovers?**
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

**Q: Can I reheat leftovers?**
A: Yes, you can reheat leftovers in the microwave or in the oven. Reheat in the microwave for 1-2 minutes, or in the oven at 350°F (175°C) for 10-15 minutes.

**Q: Can I grill this?**
A: Yes, you can grill this. Use a grill basket or place the ingredients on skewers to prevent them from falling through the grill grates. Grill over medium heat for 10-12 minutes, or until the shrimp is pink and opaque and the vegetables are tender-crisp.

**Q: What kind of sheet pan is best?**
A: A large, rimmed baking sheet is best. The rim prevents juices from spilling over in the oven.

**Q: Can I use other types of seafood?**
A: Yes! Scallops, mussels, or even chunks of fish like cod or salmon would work well. Adjust cooking times accordingly.

**Q: My vegetables aren’t cooking evenly. What should I do?**
A: Make sure you’ve chopped the vegetables into roughly the same size pieces. If some vegetables are cooking faster than others, you can remove them from the pan and set them aside while the others finish cooking.

**Q: What other herbs or spices can I use?**
A: Oregano, thyme, rosemary, garlic powder, onion powder, and smoked paprika are all great options. Feel free to experiment with your favorite flavor combinations.

## Conclusion

This sheet pan shrimp and sausage bake is a guaranteed crowd-pleaser. It’s quick, easy, delicious, and customizable – everything you could want in a weeknight dinner. So, gather your ingredients, preheat your oven, and get ready to enjoy a flavorful and satisfying meal with minimal effort! Enjoy!