Old Bay Shrimp and Sausage Sheet Pan Dinner is a delightful recipe that’s sure to become a family favorite, especially when you’re looking for a quick, flavorful meal with minimal cleanup. It reminds me of the easy weeknight dinners I used to prepare when time was short, but we still wanted something that felt special and hearty.
The combination of succulent shrimp and savory chicken sausage brings a satisfying balance of textures and flavors. Old Bay seasoning, with its blend of spices, delivers a burst of warmth that pairs perfectly with the freshness of asparagus and the slight sweetness of roasted shallots. The sheet pan method is one of my go-tos because it simplifies the cooking process and allows the ingredients to roast together, enhancing each other’s flavors without needing to fuss over multiple pots and pans.
Making the aioli from scratch might seem like a small extra step, but it’s well worth it. The creamy, garlicky lemon aioli adds a rich, tangy note that complements the shrimp and sausage beautifully. It’s also a versatile addition that you can whip up and keep in the fridge for other meals throughout the week.
For those who like a bit of variety, this recipe is easily adaptable. Consider adding in other seasonal vegetables, like bell peppers or cherry tomatoes, which will roast beautifully alongside the asparagus and shallots. If you’re a fan of spicier dishes, a pinch of red pepper flakes or a drizzle of hot sauce over the finished plate could add a nice kick. And if chicken sausage isn’t your favorite, you could substitute with turkey sausage, or even a spicy andouille for a Cajun twist.
Whether you’re cooking for a crowd or just need something quick and delicious on a busy night, this Old Bay Shrimp and Sausage Sheet Pan Dinner is a winning choice. The simplicity, flavor, and ease of preparation make it a go-to recipe you’ll want to come back to time and time again.
Making Old Bay Shrimp and Sausage Sheet Pan Dinner
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Ingredients
- 1 lb chicken sausage, fully cooked
- 1 lb large raw shrimp, deveined, peeled, tails on
- 1 tsp salt
- 1 lemon, zested and juiced
- 2 medium shallots, wedged
- 1 cup vegetable oil or other neutral oil
- 1 clove garlic, smashed
- 1 Tbsp lemon juice
- 1 large egg
- 2 tsp Old Bay seasoning
- 1 lb asparagus, trimmed, cut into 3-inch pieces
- Pepper, to taste
- 1 Tbsp olive oil
Directions
- Begin by preparing the aioli. In a mason jar, combine the vegetable oil, egg, smashed garlic, lemon juice, lemon zest, and a pinch of salt. Place an immersion blender at the bottom of the jar, turn it on, and watch as the aioli starts to form at the bottom. Gradually raise the blender to incorporate all the ingredients until the mixture is smooth and thick.
- Preheat the oven to 400°F. In a large bowl, toss the asparagus and shallot wedges with olive oil and 1/2 teaspoon of salt. Spread them out evenly on a baking sheet along with the sausage pieces.
- Place the sheet pan in the middle rack of the oven and roast for about 10 minutes.
- Remove the baking sheet from the oven, then add the shrimp. Season everything on the pan with the remaining salt, Old Bay seasoning, and a sprinkle of pepper. Drizzle the lemon juice over the top, and gently toss the ingredients to coat.
- Return the sheet pan to the oven and roast for another 6-7 minutes, or until the shrimp is pink and the sausage is heated through.
- Serve the roasted shrimp, sausage, and vegetables hot, accompanied by the homemade aioli. Enjoy your meal!
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or enjoy cold as a salad topping. The aioli can be stored separately in the refrigerator for up to 1 week.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture, which can affect the texture and cooking time.
What can I substitute for Old Bay seasoning?
If you don’t have Old Bay seasoning on hand, you can create a quick substitute by combining celery salt, paprika, black pepper, and a pinch of cayenne pepper. Alternatively, use Cajun seasoning for a spicier kick.
How can I prevent the shrimp from overcooking?
Shrimp cooks very quickly, so it’s important to add them to the sheet pan during the last few minutes of roasting. Keep a close eye on the shrimp, removing the pan from the oven as soon as they turn pink and opaque to ensure they remain tender.
Is there a way to make this dish spicier?
To add more heat to this dish, you can increase the amount of Old Bay seasoning, or sprinkle in some red pepper flakes or a dash of hot sauce when tossing the shrimp and vegetables.
Can I use a different vegetable instead of asparagus?
Absolutely! You can swap out asparagus for other quick-cooking vegetables like green beans, bell peppers, or zucchini. Just be sure to cut them into similar-sized pieces to ensure even cooking.
What should I do if my aioli doesn’t thicken?
If your aioli doesn’t thicken, it could be due to the ingredients being too warm. Try placing the jar in the refrigerator for a few minutes and then blend again. Also, ensure you’re moving the blender slowly and steadily for proper emulsification.
Old Bay Shrimp and Sausage Sheet Pan Dinner
Ingredients
- 1 lb large shrimp raw, peeled and deveined, with tails on
- 1 lb fully cooked chicken sausage
- 1 lb asparagus ends trimmed and cut into 3-inch pieces
- 2 medium shallots cut into wedges
- 1 Tbsp extra virgin olive oil
- 2 tsp Old Bay seasoning
- 1 tsp salt
- 1 lemon juiced and zested
- Pepper to taste
- 1 cup neutral oil like avocado or vegetable
- 1 large egg
- 1 garlic clove smashed
- 1 Tbsp fresh lemon juice
Instructions
- Start by making the aioli. Combine the oil, egg, garlic, lemon juice, lemon zest, and salt in a mason jar. Place a hand blender (immersion blender) at the bottom of the jar and turn it on. The aioli will begin to form at the bottom after a few seconds. Once it starts to emulsify and thicken, slowly move the blender upward until fully combined.
- Preheat your oven to 400°F. Toss the asparagus and shallots with olive oil and 1/2 teaspoon of salt in a large bowl, then spread them out on a baking sheet with the sausage. Place the sheet in the center rack of the oven and roast for 10 minutes.
- Take the pan out of the oven and add the shrimp. Sprinkle the remaining salt, freshly ground pepper, and Old Bay seasoning over the entire sheet pan. Squeeze the lemon juice over the top. Gently toss everything on the pan to coat, then return it to the oven and roast for an additional 6-7 minutes, or until the shrimp turns pink and the sausage is heated through.
- Serve the dish warm, accompanied by the aioli. Enjoy!
