Sheet Pan Shrimp and Sausage Bake
A five-ingredient, one-pan, thirty-minute, surf and turf meal that ALSO INCLUDES SOMETHING GREEN. All bases are covered here, folks, and the beauty of this recipe is all in the timing.
Ingredients
12-oz smoked beef sausage, cut into ½-inch to 1-inch piecesÂ
20-oz. baby yellow potatoes, halved or quartered if they’re on the bigger side
Olive oil, for coating
Salt, as needed
Old Bay, for seasoning (about 2 TBSP total, give or take)
1 zucchini, sliced into ¼-inch rounds
1 lb. large raw shrimp, peeled and deveined
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Serving Suggestion: Tartar sauce, garlic mayo, Tabasco mayo, remoulade, ranch dressing, sour cream
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
- Arrange the sausage pieces on â…“ of a large sheet pan. Arrange the cut potatoes on another â…“ of the pan. Drizzle the potatoes with olive oil, enough to coat them well (about 1 to 2 TBSP) and season the potatoes generously with salt and Old Bay. Toss to coast. Bake for 15 minutes.
- Drizzle the zucchini with a little oil, and season them with some Old Bay. After the initial 15 minutes, remove the sheet pan from the oven and arrange the zucchini slices right on top of the sausage. Give the potatoes a little turn/stir. Bake for 10 minutes.Â
- Lastly, after 10 minutes, toss the shrimp with a little olive oil and season generously with Old Bay (and a little salt, if you’re me). Arrange in an even layer on the last open â…“ of the sheet pan. Bake for 7 minutes or until just pink and curled. Enjoy right away with whatever dipping sauce you like (or just as is). (NOTE: if the shrimp are done but you still want more cook time for anything else, just transfer them to a tray or plate and let the rest finish cooking, as needed).
Notes
Instead of Old Bay, I often use Young Bae, made by Candace of FoodLoveTog. You can purchase a jar here.Â