Get ready to unleash a burst of vibrant, zesty flavor with this Quick Sheet Pan Shrimp Bake with Andouille! This recipe is a weeknight warrior’s dream: minimal prep, one pan for easy cleanup, and an explosion of savory, slightly spicy, Cajun-inspired tastes. Tender shrimp, smoky Andouille sausage, and crisp-tender vegetables roast together to perfection, making it an incredibly satisfying and deliciously effortless meal that’s ready in a flash.

(Culinary Inspiration: The Magic of Sheet Pan & Cajun Flavors)

The sheet pan meal revolution has transformed home cooking, offering unmatched convenience by combining protein, vegetables, and often starches onto a single pan for roasting. This method promotes even cooking, delicious caramelization, and drastically reduces cleanup.

This particular bake draws its bold flavor profile from the heart of Cajun and Creole cuisine. Andouille sausage, with its smoky, spicy, and robust character, is a foundational ingredient. Paired with the traditional “holy trinity” of bell peppers, onions, and celery (though we’re simplifying here for speed), and a generous dusting of Cajun seasoning, this dish brings the festive spirit of Louisiana right to your kitchen with minimal effort. It’s a quick homage to classic seafood boils and Gumbo, distilled into a streamlined, weeknight-friendly format.

(Key Ingredients 🦐🌶️🧅🥔🧄 & Detailed Preparation)

The beauty of this dish lies in its simple, impactful ingredients and streamlined process.

Ingredients (for 2-3 servings):

• Protein:
  • Large raw shrimp 🦐: 450g (1 lb), peeled and deveined, tails on or off (thawed if frozen)
  • Andouille sausage 🍖: 250g (about ½ lb), sliced into ½-inch (1.2 cm) thick rounds
• Vegetables:
  • Baby red potatoes or Yukon Gold potatoes 🥔: 300g (about 2-3 medium), scrubbed and quartered (or cut into 1-inch pieces)
  • Bell peppers 🫑: 2 medium (any color, or a mix), seeded and cut into 1-inch pieces
  • Red onion 🧅: ½ medium, cut into large wedges or 1-inch pieces
  • Garlic 🧄: 3-4 cloves, minced
• Seasoning & Oil:
  • Olive oil 🫒: 2-3 tbsp
  • Cajun or Creole seasoning blend 🌶️: 1.5 – 2 tbsp (adjust to your spice preference)
  • Dried oregano 🌿: ½ tsp
  • Salt 🧂 & Black pepper ⚫: To taste (be mindful of salt in Cajun seasoning)
• Optional Garnish/Serve With:
  • Fresh parsley or green onions 🌱: 2 tbsp, chopped, for garnish¹
  • Lemon wedges 🍋: for serving
  • Hot sauce 🌶️: for an extra kick

Method of Preparation (Ready in ~30 minutes!):

1. Preheat Oven & Prep Pan:
   • Preheat your oven to 200°C (400°F).
   • Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prep Vegetables:
   • In a large bowl, combine the quartered potatoes, bell pepper pieces, and red onion wedges.
   • Add 1.5 tbsp olive oil, 1 tbsp Cajun seasoning, and dried oregano. Toss well to coat all the vegetables evenly.
   • Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
3. Start Roasting Vegetables:
   • Place the baking sheet with the vegetables in the preheated oven and roast for 15 minutes. This head start ensures the denser potatoes are tender when the shrimp finishes cooking.
4. Prep Shrimp & Sausage:
   • While the vegetables roast, in the same large bowl (no need to wash), combine the sliced Andouille sausage and the peeled, deveined shrimp.
   • Add the remaining 1.5 tbsp olive oil, ½ – 1 tbsp Cajun seasoning (adjust to desired spice), and minced garlic. Toss until everything is well coated.
5. Add Shrimp & Sausage to Pan & Finish Baking:
   • After the vegetables have roasted for 15 minutes, carefully remove the baking sheet from the oven.
   • Add the seasoned shrimp and Andouille sausage to the baking sheet, arranging them in a single layer among the partially roasted vegetables. Spread everything out so it’s not overcrowded, which helps with even cooking and browning.
   • Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the shrimp are pink and opaque, the Andouille is slightly crispy, and the potatoes are tender.
6. Serve:
   • Remove from the oven.
   • Garnish with fresh chopped parsley or green onions.
   • Serve immediately with lemon wedges for squeezing.

(Estimated Preparation & Cooking Time)

• Active Prep: 10-15 minutes
• Cook Time: 25-27 minutes
• Total Time: 35-40 minutes (including the roast time for vegetables)

(Tips for a Perfect Sheet Pan Bake)

• Don’t Overcrowd: Use a large enough baking sheet (or two if necessary) to ensure ingredients are in a single layer. Overcrowding leads to steaming instead of roasting, resulting in soggy vegetables and less browned sausage/shrimp.²
• Pat Shrimp Dry: Drying the shrimp thoroughly before seasoning helps them get a better sear and prevents a watery sauce.³
• Pre-Roast Potatoes: Potatoes take longer to cook than shrimp. Giving them a head start ensures everything finishes cooking around the same time.
• Quality Sausage: Good quality Andouille sausage is key for authentic flavor.
• Adjust Seasoning: Cajun/Creole seasoning blends vary in salt and spice level.⁴ Start with less and add more to taste.
• Parchment Paper: Essential for easy cleanup!

(Variations and Enhancements)

• Add Corn: Stir in 1 cup of fresh or frozen (thawed) corn kernels during the last 5-7 minutes of baking for extra sweetness.
• Smoked Paprika: A pinch of extra smoked paprika can deepen the smoky notes.
• Different Veggies: Broccoli florets, zucchini, or even okra can be added. Adjust cooking times as needed.
• Spicier: Increase the Cajun seasoning or add a pinch of cayenne pepper for more heat.
• Herb Twist: Use fresh thyme sprigs alongside the dried oregano for a more aromatic touch.
• Finishing Drizzle: A drizzle of hot sauce, a sprinkle of fresh cilantro, or even a light creamy sauce (like a quick lemon-garlic aioli) can be added before serving.

(Serving Suggestions)

This Sheet Pan Bake is a complete meal on its own, packed with protein, vegetables, and some carbs from the potatoes. However, you can serve it with:

• Steamed White Rice: To soak up any delicious juices.
• Crusty Bread: Perfect for dipping.
• A Simple Green Salad: With a light vinaigrette to balance the richness.
• Coleslaw: For a classic Southern side.

Wine Pairing:

A crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or a slightly off-dry Riesling would beautifully complement the spicy and savory flavors. A light-bodied, fruity Pinot Noir could also work for red wine enthusiasts.

(General Nutritional Information (per serving, highly variable))

The nutritional content will vary based on exact portion sizes, the fat content of the Andouille sausage, and the amount of oil used. However, for a general estimate per serving:

• Calories: 450-650 kcal
• Protein: 30-45g (from shrimp, sausage)
• Fats: 25-45g (from sausage, oil)
• Carbohydrates: 25-40g (from potatoes, bell peppers)
• Sodium: Can be moderate to high due to sausage and seasoning; adjust accordingly.

This is a hearty and flavorful dish that provides a good balance of macronutrients.

(Conclusion)

The Quick Sheet Pan Shrimp Bake with Andouille is a testament to how simple ingredients, a strategic cooking method, and bold flavors can come together to create an outstanding meal with minimal fuss. It’s a vibrant, savory, and incredibly satisfying dish that brings the lively spirit of Cajun cooking to your table in record time. Get ready to enjoy a fantastic, easy-to-clean-up dinner that will have everyone asking for more!