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Old Bay Shrimp and Sausage Sheet Pan Dinner

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Calories: 340
Shrimp And Sausage Sheet Pan Dinner with asparagus and lemon

Seasoned with Old Bay, this asparagus, shrimp and sausage sheet pan dinner couldn’t be easier. Served with a lemon aioli, it’s the kind of meal that just might find its way into your weekly rotation!

Chicken Sausage, Shrimp and Asparagus, Oh My!

Hearty chicken sausage, fresh, juicy shrimp and asparagus make for a perfect sheet pan dinner. For seasonings, we kept our focus on the shrimp element and picked Old Bay as our trusty seasoning for the whole thing. And guess what? It’s as delicious on asparagus and sausage as it is on shrimp! To tie the whole meal together, you’ll whip up a super quick lemon aioli to serve on the side. In no time at all, you’ll be gathered around this feast of a sheet pan dinner, dipping shrimp and asparagus bites into that luscious, creamy, garlicky aioli.

Shrimp and sausage sheet pan dinner with asparagus, shallots and lemon

What Is a Sheet Pan Dinner?

Sheet pan dinners are our weeknight life-raft. They're quick, easy, and often on the healthy side. They're like one-pot meals, but instead of being cooked on the stove, all of the ingredients are nestled together on one sheet pan and baked in the oven. Prep is usually really basic and clean up is every easier. We make a LOT of sheet pan dinners (oh hello sheet pan fajitas! hey there sheet pan salmon! how's it going sheet pan meatloaf!?) and we're still not tired of them. But this shrimp-and-sausage sheet pan recipe was one of the first we tried and it's still a fave. Give it a go!

Everything You’ll Need to Make This Sausage and Shrimp Sheet Pan Recipe

Light, summery and even kinda-sorta healthy, this sheet pan dinner recipe is a go-to for us! Especially in the warm months, it’s always on rotation. Here’s everything you’ll need to make it:

  • Large shrimp

  • Chicken sausage

  • Asparagus

  • Shallots

  • Olive oil

  • Salt

  • Old Bay seasoning

  • Lemon

  • Pepper

egg and olive oil in a mason jar for homemade aioli
homemade aioli on a spoon

And About That Bright, Garlicky Lemon Aioli

Aioli was born in the sunny south of France, of some of that region’s most iconic ingredients—olive oil, garlic and lemon. At once sharp, bright, rich and creamy, aioli is a super star that transforms finger food into a feast. There’s even a classic Provençal meal known as ‘le grand aioli’ (or sometimes “aïoli monstre”, which honestly is an even better name) that’s not terribly unlike this very sausage and shrimp sheet pan dinner. A grand aioli is simply a bunch of lightly prepped (usually blanched) chilled veggies, seafood (often shrimp) and hard-cooked eggs, served on a platter with a big bowl of aioli for dipping—in other words, exactly the kind of meal you want when it’s too hot to eat but you still need dinner (or at least something to soak up all that rosé). Plus, aioli is actually very easy to make! Simply use an immersion blender to emulsify:

  • Olive oil

  • A whole egg

  • Fresh garlic

  • Lemon juice and zest

  • A pinch of salt

Shrimp And Sausage Sheet Pan Dinner with asparagus and lemon

How To Make This Easy, Quick Sheet Pan Dinner

You can use already-cooked chicken sausage, or just give your sausage a quick cook in a skillet before slicing it up and using it in this sheet pan recipe. Grab yourself about 20 minutes, and let’s make a really good dinner!

  1. Toss asparagus and shallots with olive oil and salt.

  2. Scatter them on a sheet pan with the chicken sausage, and roast for ten minutes.

  3. Add the shrimp to the pan, and season everything with Old Bay, a little salt and pepper. Keep roasting!

  4. While the sheet pan dinner bakes, make the aioli.

  5. When the shrimp is cooked through—about 7 minutes later—pull the pan out and dig in!

Shrimp And Sausage Sheet Pan Dinner with asparagus and lemon

Tools You’ll Need

More Easy Sheet Pan Dinner Recipes To Try

Shrimp And Sausage Sheet Pan Dinner with asparagus and lemon aioli

Never Enough Sheet Pan Dinners

This is honestly how we feel. We’re constantly dreaming up more ways to put our sheet pan to work—sheet pan meals feel like such wonderful weeknight dinner magic, and we just know we haven’t even begun to scrape the surface of this wonderful way of cooking. When you make this easy shrimp sheet pan recipe, let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Old Bay Shrimp and Sausage Sheet Pan Dinner

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Calories: 340


  • 1 lb Large, raw, shrimp, peeled, deveined, tail on
  • 1 lb Chicken sausage, fully cooked
  • 1 lb Asparagus, trimmed and cut into 3" pieces
  • 2 Medium shallots, sliced into wedges
  • 1 Tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 2 tsp Old bay seasoning
  • 1 Lemon
  • Pepper, to taste

Lemon Garlic Aioli

  • 1 cup Extra light tasting olive oil
  • 1 Egg
  • 1 Garlic clove, smashed
  • Zest of one lemon
  • 1 Tbsp Fresh lemon juice, from 1 lemon
  • 1 tsp Salt


  1. To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blender (also known as an immersion blender) at the bottom of the jar and turn it on. In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!
  2. Heat oven to 400°F.
  3. In a large bowl toss asparagus and shallots in olive oil with 1/2 teaspoon salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
  4. Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli. Enjoy!

Nutrition Info

  • Per Serving
  • Amount
  • Calories 340
  • Protein 31 g
  • Carbohydrates 19 g
  • Total Fat 15 g
  • Dietary Fiber 2 g
  • Cholesterol 186 mg
  • sodium 1494 mg
  • Total Sugars 2 g

Old Bay Shrimp and Sausage Sheet Pan Dinner

Questions & Reviews

Join the discussion below.

  • J

    Can I substitute french beans for asparagus and would you recommend the same cooking process? Thank you! Can't wait to try this!

    Sure! That should be the same process.

  • Carter

    Any tricks for getting the aioli to thicken? Mine came out very runny.

    I keep the immersion blender at the bottom of the jar until it is thick and then I slowly pull up until it is all combined. Did you use this method?

  • Robin

    Forgot to ask….can the aioli be made in advance?

    yes! It keeps for about 4-5 days in the fridge in an airtight container.

  • Robin

    I am not clear on the sausage part of the recipe. How and when should they be cooked? If you add it in after they are already cooked won’t they be dry? Can I use pork sausage instead of chicken? Will adding some garlic to the asparagus and shrimp be ok?

    Yes you can use chicken. So what the recipe means is that the sausage goes on to the sheet pan sliced. So you can't have raw-ground meat sausage in a casing. You need to purchase the fully cooked ones that you can slice and toss on to the pan. I hope that makes sense. If all you have are raw sausages in the casings, then you will need to cook them first and slice them to add to the pan. They shouldn't be to dry.

  • Tracy Castrejana

    Frozen shrimp work?


  • Julie Bayer

    We loved the taste and the ease of this dish. Definitely cook for sausage in a pan first before adding it to the asparagus and putting into the stove and you will love it. We did! Nicest thing is it is all done at once and it has great flavor!

    Glad you liked it Julie! We love the ease of this meal too!

  • Jason

    Prepared this today and it turned out amazing. Added yellow squash and bella mushrooms. The aioli is excellent. Delicious dish

  • Brandi Mullins

    I'm not big on asparagus, so I replaced that with potatoes and carrots. It worked amazingly, though I should have let the pre-bake with the shallots, carrots and potatoes go 20 minutes instead of 10. I used the Aidell's chicken apple sausage and roasted garlic and gruyere chicken sausage. My mom loved it and it definitely entered the Clean Plate Club for both of us, with leftovers. I think I went too heavy on the Old Bay though. Definitely had to take some tums afterwards! lol

  • Jon Fouch

    Easy, fast, and everyone had a clean plate at the end, plus made a lot of 'yummy' noises whilst eating. 5/5 would make again.

    Yay! Best news ever!

  • Daniel Armstrong

    Made this for the second time tonight, it's wonderful 👍

    Yay! Love hearing this! Thanks for commenting. -Holly