I’ve got another fantastic sheet pan dinner here for you, and this one works out so beautifully, it’s almost hard to believe that you made everything with just five core ingredients. Yes, this One Pan Shrimp and Sausage Recipe takes only five little ingredients to whip up, and really the whole thing just boils down (or, bakes down) to the timing of it all.
Why We Love This One Pan Shrimp and Sausage Recipe
We’re going to bring the very best out of each of the four ingredients in this One Pan Shrimp and Sausage Recipe today, by introducing them to the sheet pan in stages. The potatoes and sausage go first, do their thing for a little while, and then on goes the zucchini. Last but certainly not least go the shrimp. Those guys only take about 7 minutes to cook perfectly (large ones, at least) and by the time they’re all pink and perfect, the rest of the show will have finished cooking as well. Such sweet synchronicity, this one.
Plus, the only thing we’re seasoning this One Pan Shrimp and Sausage Recipe situation with is Old Bay. Or, actually, I use Young Bae, my friend Candace’s killer spice blend that is BETTER than Old Bay. You can buy a jar here, but Old Bay works well, also.
The Best Five-Ingredient Sheet Pan Dinner Is All About The Method
This One Pan Shrimp and Sausage Recipe is literally a five-ingredient, one-pan, thirty minute, surf and turf meal that ALSO INCLUDES SOMETHING GREEN. All bases are covered here, folks. I think it means this is the greatest recipe ever? At least that I’ve ever written. Anyway. As I mentioned before, the beauty of this recipe is all in the timing.
We can’t just chuck each ingredient onto the sheet pan, send it into a roaring oven and expect it all to come out perfectly after 30 minutes. No. The end of that particular story wouldn’t be such a happy one, I’m afraid. Instead, we’re going to send each team player in at different times, beginning with the ones that are a bit heartier – a bit thicker – and therefore require additional cook time to really get all tender and roasty, all the way through.
We’re looking at you, potatoes and sausage. It’s funny though, because the beef smoked sausage is technically cooked when you send it into the oven, but even so, it can hold up to an entire 30 minutes of baking in a 400 degree oven. It’s actually so, so delicious. It gets lightly browned on top and it renders a bit of fat, the saltiness intensifying just a little bit … are you drooling? I’m drooling …
One Pan Shrimp and Sausage Recipe: Trust the Process!
Anyway, to prevent it from going a bit overboard, when it’s time to send in the second wave (the zucchini) we’ll just lay them right on top of the sausage, they’ll cook perfectly and protect the sausage at the same time. A beautiful symbiosis, no?
Also, because we’re layering the zucchini on top of the sausage, that still leaves us with ⅓ of the pan open and free for the shrimping. Ahem. Yes, that leaves us room to lay the shrimp in an even layer, right in between the potatoes and sausage.
So you see? It all just works so, so well. It also tastes like a million bucks. It’s just GOOD guys; a meal I could truly enjoy every single day and never tire of. I have plenty of solid sheet pan dinners here that are just solid choices when you JUST CANNOT EVEN anymore. When you just need to turn your brain mostly off and knock dinner out with barely any effort.
My Sheet Pan Pierogies, meatloaves, and Chicken Tikka Masala are similarly great – few ingredients with massive flavor payoff. Same goes for my (reader favorite) Buttery Tuscan Chicken recipe or Chipotle Garlic Butter Chicken.
What you’ll need for this 30-minute Sheet Pan Dinner
- 12-oz smoked beef sausage, cut into ½-inch to 1-inch pieces
- 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 (or, Young Bae, about 2 TBSP total, give or take)
- 1 zucchini, sliced into ¼-inch rounds
- 1 lb. large raw shrimp, peeled and deveined
Serving Suggestion: Tartar sauce, garlic mayo, Tabasco mayo, remoulade, ranch dressing, sour cream
How to make this One Pan Shrimp and Sausage Recipe
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
- Arrange the sausage pieces on ⅓ of a large sheet pan. Arrange the cut potatoes on another ⅓ 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 sliced right on top of the sausage. Give the potatoes a little turn/stir. Bake for 10 minutes.
- Lastly, after 10 minutes, toss the shrimp with a little olive oil and season generously with Old Bay. Arrange in an even layer on the last ⅓ 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).
If you like the looks of this Sheet Pan Shrimp and Sausage Bake, you might also enjoy:
Sheet Pan Chicken Tikka Masala with Cauliflower & Chickpeas
Chipotle Brown Sugar Salmon and Potatoes
Sausage, Apple & Red Cabbage Bake
PrintSheet 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.
- Yield: Serves 4
Ingredients
- 12–ounce smoked beef sausage, cut into 1/2-inch to 1-inch pieces
- 20–ounce 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 tablespoons total, give or take)
- 1 zucchini, sliced into 1/4-inch rounds
- 1 pound large raw shrimp, peeled and deveined
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 ⅓ of a large sheet pan. Arrange the cut potatoes on another ⅓ 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 coat. Bake for 15 minutes.
- Drizzle the zucchini with a little oil and season them with some Old Bay. After the initial 15 minutes of baking, 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.
- Lastly, after those 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 ⅓ 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.
