Sheet Pan Shrimp and Sausage Bake


Easy shrimp and sausage bake, delicious, healthier, and gluten free, all on one big sheet pan in the oven!

close up view of Sheet Pan Shrimp and Sausage Bake garnished with fresh herbs
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
6 servings


  • cooking spray

  • 1 pound baby Yukon Gold potatoes, quartered

  • 4 ears corn, husked

  • 4 tablespoons olive oil, divided

  • 3 tablespoons Creole seasoning

  • 1 lemon, juiced

  • 1 tablespoon minced garlic

  • 2 teaspoons Italian seasoning

  • 1 teaspoon paprika, divided

  • ½ teaspoon red pepper flakes

  • 1 pinch salt and ground black pepper

  • 1 red bell pepper, cut into 2-inch pieces

  • 1 yellow bell pepper, cut into 2-inch pieces

  • 1 orange bell pepper, cut into 2-inch pieces

  • 1 ½ cups cherry tomatoes, halved

  • 1 onion, cut into 2-inch pieces

  • 4 andouille sausages, sliced

  • 1 lemon, cut into wedges

  • 1 pound uncooked medium shrimp, peeled and deveined

  • ½ teaspoon Creole seasoning

  • 2 tablespoons chopped fresh parsley, or to taste

  • finely chopped green onion, or to taste


  1. Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.

  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.

  3. Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.

  4. Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.

  5. Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.

  6. Bake in the preheated oven for 8 minutes.

  7. Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.

  8. Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

Nutrition Facts (per serving)

333 Calories
14g Fat
39g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 333
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 13%
Cholesterol 120mg 40%
Sodium 1010mg 44%
Total Carbohydrate 39g 14%
Dietary Fiber 7g 25%
Total Sugars 5g
Protein 19g
Vitamin C 74mg 370%
Calcium 75mg 6%
Iron 3mg 18%
Potassium 623mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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