Name: Sheet Pan Shrimp and Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb frozen shrimp (peeled and deveined (jumbo size)); 4 andouille sausage links (sliced); 1 medium zucchini (sliced into ½-inch rounds); 2 cups green beans (fresh or frozen); 1 medium bell pepper (cut into large cubes); 3 tbsp olive oil; 1 tbsp Worcestershire sauce; 1 tsp honey; 1½ tbsp Cajun seasoning; 3 tsp garlic (minced); Salt and black pepper (to taste); Lemon wedges and parsley (for garnish)

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Shrimp and andouille sausage are a match made in Cajun heaven, and this sheet pan recipe makes it incredibly easy to get dinner on the table fast. Tossed in a bold, garlicky Cajun seasoning mix and roasted until the shrimp are juicy and the sausage is perfectly crisp, this dish is as effortless as it is flavorful. Plus, with roasted veggies soaking up all that goodness, it’s a well-rounded meal that’s perfect for busy nights!

Sheet Pan Shrimp and Sausage by Tessie's Table. — Photo credit: Tessie’s Table.

If you love meals that come together with minimal effort but deliver on big flavors, this one’s for you! This dish is versatile and easy, making it great for weeknights, meal prep, or even a fun twist on dinner for guests. Serve it straight from the pan or pile it over rice for a hearty, satisfying meal.

Why you’ll love this Sheet Pan Shrimp and Sausage

Quick and easy:
Everything goes on one pan, making prep and cleanup a breeze. Perfect for busy weeknights when time is short but a home-cooked meal sounds better than takeout.
Bold Cajun flavors:
The combination of spicy andouille sausage, juicy shrimp, and roasted veggies coated in a flavorful seasoning mix makes this dish seriously tasty.
Customizable:
Switch up the proteins, swap in different veggies, or adjust the spice level to make it exactly how you like it!

Up close of shrimp and veggies served with rice on a white plate.

One Pan, Big Flavor

A good sheet pan meal is like a kitchen shortcut, and any meal that keeps the sink empty and doesn’t require juggling a million pots is already a winner. Sheet pan meals are my kind of cooking: throw everything on a tray, pop it in the oven, and let it do its thing while I pretend to be productive. The Cajun-spiced shrimp and smoky sausage make this one extra good, with bold flavors that taste like way more effort than they actually took. Simple, tasty, and no pile of dishes waiting for you after—what’s not to love?

Ingredients Needed for Sheet Pan Shrimp and Sausage

Shrimp: Jumbo shrimp work best for this recipe since they stay plump and juicy after roasting. If using frozen shrimp, make sure to thaw them first.
Andouille sausage: Spicy, smoky, and full of flavor, andouille sausage is a Cajun staple that pairs perfectly with shrimp. Feel free to swap in kielbasa or chorizo if needed.
Zucchini: Adds a touch of freshness and roasts beautifully in the oven. Slice it thick enough so it holds up during cooking.
Green beans: Whether you use fresh or frozen, they’ll add a nice crunch and soak up the Cajun seasoning.
Bell pepper: A pop of sweetness balances out the spice from the sausage and Cajun seasoning. Any color works, so go with what you have!
Olive oil: Helps everything roast up perfectly and brings out the flavor of the seasoning.
Cajun seasoning: The star of the show! Use store-bought or make your own blend if you prefer to control the spice level.
Garlic: Because everything is better with a little garlic!
Worcestershire sauce: Adds depth and a touch of umami to round out the flavors.
Agave or honey (optional): Just a hint of sweetness balances out the spice without making it overly sweet.
Salt and black pepper: Adjust to taste for the perfect balance of flavors.
Lemon wedges and parsley: The fresh finishing touch that brightens up every bite.

Ingredients for Sheet Pan Shrimp and Sausage.

How to make Sheet Pan Shrimp and Sausage

**For more detailed instructions, please refer to the printable recipe card below.**

Combine shrimp, sausage, zucchini, green beans, and bell pepper in a large bowl.

The sauce has been poured over the shrimp and veggies in the bowl.

Whisk olive oil, Worcestershire sauce, honey, garlic, and Cajun seasoning in a small bowl and drizzle over the shrimp and veggies. Toss everything until well coated.

All the raw shrimp and veggies with the sauce on a sheet pan.

Spread everything out in a single layer on a sheet pan.

All the Shrimp and veggies cooked on the sheet pan.

Roast for 20 minutes, or until the shrimp are pink and the veggies are tender.

Variations

Spicy Kick: If you like heat, amp it up with a pinch of cayenne pepper or a few dashes of hot sauce. You can also swap out the andouille for a spicier sausage like chorizo. If you really want to bring the fire, sprinkle in some crushed red pepper flakes before roasting.
Garlic Butter Style: For an extra-rich, buttery finish, melt a few tablespoons of butter with minced garlic and drizzle it over everything right before serving. You can also toss in some freshly chopped parsley for a pop of freshness. If you love lemon, a squeeze of fresh juice over the top will balance the richness perfectly.
Mediterranean Twist: Give this dish a whole new flavor by swapping the Cajun seasoning for a mix of oregano, garlic powder, and smoked paprika. Add cherry tomatoes to the sheet pan before roasting, then finish with crumbled feta cheese and a drizzle of olive oil for a Mediterranean-inspired meal.
Surf and Turf: Want something even heartier? Add diced chicken breast or thinly sliced steak alongside the shrimp and sausage. Just make sure to cut everything to similar sizes so it all cooks evenly. A mix of Cajun shrimp, smoky sausage, and tender steak makes this sheet pan meal feel extra special.

Serving Suggestions

Over Rice: The juices from the shrimp, sausage, and seasoning mix make the perfect sauce, so serving it over fluffy white or brown rice helps soak up every last bit of flavor. If you want to go all out, try it with Cajun dirty rice for extra spice.
With Crusty Bread: A slice of toasted baguette or warm garlic bread is great for scooping up the flavorful drippings. This is especially good if you’re serving it as a shareable meal for the table.
On a Salad: Toss leftovers over a bed of fresh greens with a drizzle of lemon vinaigrette for a light and refreshing meal. This works great for meal prep, too—just keep the dressing separate until you’re ready to eat.
In a Wrap: Stuff everything into a warm tortilla with a smear of aioli or remoulade sauce for a loaded wrap. Add some shredded lettuce or slaw for crunch, and you’ve got an easy handheld meal.
With Pasta: Mix everything into cooked pasta with a little extra olive oil or butter for a quick and easy Cajun-inspired pasta dish. If you want it creamy, stir in a splash of heavy cream or toss in some Parmesan cheese.

Storage and Freezing

How should I store Sheet Pan Shrimp and Sausage?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread everything out on a sheet pan and warm in a 350°F oven for about 10 minutes, or heat in a skillet over medium heat until warmed through. The shrimp will reheat quickly, so avoid overcooking.

Can I freeze Sheet Pan Shrimp and Sausage?

While shrimp doesn’t always reheat well after freezing, you can still freeze leftovers if needed. Store them in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating. If the shrimp seems rubbery after freezing, remove it and reheat the veggies and sausage separately before tossing the shrimp back in at the end.

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A spoonful of shrimp, sausage and veggies.

Tips & Tricks

Get That Perfect Roast: If you want a little extra char on your shrimp and sausage, turn on the broiler for the last 2-3 minutes of cooking. It’ll give everything a nice, crispy finish.
Make It a Meal Prep Hero: This dish stores well in the fridge for up to three days, making it great for meal prepping. Serve it over rice or cauliflower rice for easy lunches.
Adjust the Spice Level: Cajun seasoning can range from mild to extra spicy. If yours isn’t spicy enough, add a pinch of cayenne. If it’s too spicy, balance it out with a little extra olive oil or a squeeze of lemon.
Don’t Skip the Drying Step: If using frozen shrimp, pat them dry before tossing them in the seasoning. This helps them roast properly instead of steaming.
Mix Up the Protein: This recipe is fantastic with chicken, steak, or even tofu if you want to switch things up. Just adjust the cooking time as needed.

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FAQ

Can I use pre-cooked shrimp?
Yes, but since pre-cooked shrimp only need to be warmed through, add them in the last 5 minutes of baking to prevent them from overcooking and becoming rubbery.
Can I make this without sausage?
Definitely! If you want to skip sausage, add extra shrimp or swap in another protein like chicken or tofu. Just adjust the seasoning as needed.
What’s the best way to thaw frozen shrimp?
The quickest way is to place the shrimp in a colander and run cold water over them for a few minutes. You can also let them thaw in the fridge overnight if you’re planning ahead. Avoid using warm water, as it can affect the texture.
Can I make this on the stovetop instead?
Absolutely! Sauté everything in a large skillet over medium-high heat until the shrimp turn pink and the veggies are tender. A cast-iron pan works best for that extra bit of char.
How do I make my own Cajun seasoning?
If you don’t have Cajun seasoning on hand, you can easily make your own with pantry spices. Here’s a simple blend:
Ingredients:
2 tbsp paprika (smoked or regular)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
2 tsp cayenne pepper (adjust based on spice preference)
2 tsp black pepper
2 tsp salt
1 tsp white pepper (optional, but adds extra depth)
1 tsp ground mustard (optional, but gives a little zing)
Instructions:
Mix all the ingredients in a small bowl or jar.
Store in an airtight container in a cool, dry place.
What’s the best type of sausage to use?
Andouille sausage is the classic choice, but you can also use kielbasa, smoked sausage, or even chorizo for a different spin.
Can I use other vegetables?
Of course! Bell peppers, zucchini, and green beans work well, but you can also add asparagus, cherry tomatoes, or mushrooms. Just keep in mind that some veggies may need a little more or less time in the oven.
How do I keep shrimp from overcooking?
Shrimp cook quickly, so keeping an eye on them is key. They’re done when they turn pink and curl into a loose “C” shape. If they curl tightly into an “O,” they’ve likely been overcooked.
Can I meal prep this ahead of time?
Yes! You can mix everything together and store it in the fridge for a few hours before cooking. Just wait to add the shrimp until right before baking so they don’t soak in too much moisture.