Sheet Pan Shrimp with Sausage and Vegetables

Shrimp, smoked sausage, zucchini, bell peppers and red onion tossed with Cajun seasoning and roasted on one pan in about 20 minutes. Serves 4.

Sheet pan of roasted shrimp, smoked sausage, zucchini, peppers and red onion
  • Prep 15 min
  • Cook 20 min
  • Total 35 min
  • Yield 4 servings

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This colorful one-pan dinner has the flavors of a shrimp boil without the big pot. The sausage and vegetables roast first, then the shrimp join them for the last few minutes.

Serve it over rice or with crusty bread.

Ingredients

  • 12 ounces smoked sausage or andouille, sliced
  • 2 zucchini, cut in half-moons
  • 2 bell peppers, cut in chunks
  • 1 red onion, cut in wedges
  • 3 tablespoons olive oil, divided
  • 2 teaspoons Cajun seasoning, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 lemon
  • 2 tablespoons chopped parsley

Instructions

  1. Roast the sausage and vegetables. Heat the oven to 425°F. Toss the sausage and vegetables with 2 tablespoons oil and 1 1/2 teaspoons seasoning on a sheet pan and roast 12 minutes.
  2. Add the shrimp. Toss the shrimp with the remaining oil and seasoning, scatter over the pan and roast 6 to 8 minutes, until pink and opaque.
  3. Serve. Squeeze lemon over the top, sprinkle with parsley and serve.

Tips

  • Use two pans if needed so everything roasts instead of steaming.
  • Cajun seasoning brands vary in salt; taste before adding more.

Questions about this recipe

What sausage is best?
Andouille for spice or a mild smoked kielbasa.
Can I use frozen shrimp?
Thaw and dry them first.

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