Sam Looking for a flavorful dish that’s easy to prep, packed with protein, and totally satisfying? This honey garlic shrimp and sausage sheet pan delivers big flavor with simple steps and pantry-friendly ingredients. Whether you’re feeding your family, meal prepping for the week, or just want something better than takeout, this one-pan dinner is bound to become a new favorite.
This recipe is the answer to those nights when you want something hearty and bold without hovering over the stove. It’s a little sweet, a little savory, and has just enough spice to keep it interesting. The shrimp come out juicy and tender, the sausage adds smoky depth, and the roasted veggies soak up all that honey garlic goodness.
Even better? Everything goes on one sheet pan and into the oven. Less mess, more flavor, and virtually no cleanup. From weeknight dinner warriors to busy parents, this meal hits the sweet spot of convenience and deliciousness.
RECIPE OVERVIEW
Difficulty Level: Easy
Cuisine: Fusion (American-Asian Inspired)
Serving Size: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Nutritional Snapshot (a.k.a. What You’re Really Eating!)
Sticky, sweet, and savory—this sheet pan meal brings restaurant-quality flavor without the fuss.
- Total Calories: ~420 kcal
- Protein: 28g
- Carbs: 19g
- Fat: 24g
- Fiber: 3g
- Sugar: 13g
- Sodium: 890mg
- Mood Boost Factor: Garlic + honey = sweet comfort + bold confidence
Note: Want to go low-sodium? Use low-sodium soy sauce and adjust added salt to taste.
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Sticky-sweet garlic glaze that caramelizes beautifully
- Naturally low-carb and gluten-free with simple swaps
- One-pan = no pile of dishes
- Great for meal prep and picky eaters alike
Behind the Recipe
This recipe was born out of pure weeknight desperation—too tired to cook, too hungry for salad. I grabbed frozen shrimp, leftover sausage, and a handful of veggies, then tossed them in a honey garlic sauce I’d usually reserve for chicken wings. The result? A sweet-savory sheet pan miracle that’s become a weekly staple.
Ingredients You’ll Need
For the Honey Garlic Sauce:
- Honey (1/4 cup) – Adds sweetness and helps everything caramelize
- Soy sauce (3 tbsp, low sodium) – Brings salty, umami depth
- Olive oil (1 tbsp) – Helps coat everything evenly
- Apple cider vinegar (1 tbsp) – Adds a tangy kick
- Garlic (4 cloves, minced) – Essential aromatic punch
- Ground ginger (1 tsp) – Balances sweetness with warmth
- Crushed red pepper (1/4 tsp) – Optional for mild heat
- Salt and pepper – To taste
For the Sheet Pan:
- Shrimp (1 lb, peeled/deveined) – Frozen or fresh; pat dry
- Smoked sausage (12 oz, sliced) – Use andouille or kielbasa
- Broccoli florets (2 cups) – Or sub with asparagus
- Red and yellow bell peppers (1 each, sliced) – Adds color and crunch
- Red onion (1 small, sliced) – Sweetens as it roasts
- Olive oil (1 tbsp) – Helps veggies roast evenly
- Fresh parsley or green onion – Optional garnish
- Sesame seeds – Optional for crunch
Ingredient Spotlight: Shrimp
Shrimp are not only quick-cooking but packed with lean protein and minerals like selenium and zinc. According to Health.com, they’re also rich in antioxidants like astaxanthin, which may help reduce inflammation and promote brain health.
How to Make Honey Garlic Shrimp & Sausage Sheet Pan
Step 1: Preheat and Line
Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
Step 2: Make the Sauce
Whisk together honey, soy sauce, olive oil, vinegar, garlic, ginger, crushed red pepper, salt, and pepper. Set aside.
Step 3: Toss Sausage & Veggies
In a large bowl, toss sausage, broccoli, bell peppers, and red onion with 2/3 of the sauce. Spread on the sheet pan in a single layer.
Step 4: Roast Part One
Roast for 12–14 minutes, or until the veggies begin to brown and soften.
Step 5: Add Shrimp
Add shrimp to the pan, drizzle with remaining sauce, and roast for another 6–8 minutes, just until shrimp turn pink and opaque.
Step 6: Serve
Garnish with sesame seeds, parsley, or green onion. Serve over rice, cauliflower rice, or noodles—or enjoy straight from the tray!
Pro Tips for Perfect Results
- Dry your shrimp before baking so they don’t steam
- Use pre-cooked sausage to cut down on cook time
- Add shrimp last so they stay tender and juicy
- Double the sauce if you like it extra sticky for drizzling
Easy Variations
- Spicy version: Add sriracha or chopped jalapeño
- Veggie-loaded: Add mushrooms, snap peas, or zucchini
- Gluten-free: Swap soy sauce with tamari or coconut aminos
- Tropical: Add pineapple chunks before roasting
Storage & Reheating
- Fridge: Store in airtight container for up to 4 days
- Freezer: Freeze up to 2 months in zip-top bag
- Reheat: Oven at 350°F or microwave in 30-second bursts
Budget Breakdown (Optional)
- Shrimp: ~$6
- Sausage: ~$4
- Veggies: ~$3
- Sauce ingredients: ~$2
- Total Cost: ~$15 for 4 servings
- Per Serving: ~$3.75
Make It a Meal
Serve with:
- Vegan Caesar Salad
- Garlic Coconut Rice
- Sparkling lemon water or a cold lager
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes! Just thaw fully and pat dry for best texture.
Q: What sausage is best?
A: Smoked andouille or kielbasa are ideal. Turkey sausage works great too.
Q: Is this meal prep friendly?
A: Totally. Portion into containers and store for the week.
Q: Can I make the sauce ahead?
A: Yes—mix and refrigerate for up to 3 days.
Q: Is this low carb?
A: Yes! Just skip serving it over rice or noodles.
Q: Veggie subs?
A: Zucchini, asparagus, snap peas, or green beans all work well.
Nutrition Notes
This dish is high in protein, low in sugar, and naturally gluten-free (if made with tamari). Shrimp provides selenium and iodine, while broccoli and peppers offer vitamin C, fiber, and antioxidants.
More on shrimp nutrition from Healthline
Did You Make This?
Tag [@yourhandle] on Instagram or pin this on Pinterest so I can see your sheet pan masterpiece!
📌 Save & Share
📌 Pin This Recipe: Easy Honey Garlic Shrimp & Sausage Sheet Pan
Sticky, garlicky, and bold—this one-pan shrimp and sausage dinner is fast, flavorful, and family-approved. Great for busy nights and meal prep!
Honey Garlic Shrimp & Sausage Sheet Pan
Ingredients
For the Honey Garlic Sauce:
- ¼ cup Honey – Adds sweetness and helps everything caramelize
- 3 tbsp Soy sauce – Brings salty, umami depth
- 1 tbsp Olive oil – Helps coat everything evenly
- 1 tbsp Apple cider vinegar – Adds a tangy kick
- 4 cloves Garlic minced – Essential aromatic punch
- 1 tsp Ground ginger – Balances sweetness with warmth
- ¼ tsp Crushed red pepper – Optional for mild heat
- Salt and pepper – To taste
For the Sheet Pan:
- 1 lb Shrimp (peeled/deveined) – Frozen or fresh; pat dry
- 12 oz Smoked sausage (sliced) – Use andouille or kielbasa
- 2 cups Broccoli florets – Or sub with asparagus
- Red and yellow bell peppers (1 each, sliced) – Adds color and crunch
- 1 Red onion (small, sliced) – Sweetens as it roasts
- 1 tbsp Olive oil – Helps veggies roast evenly
- Fresh parsley or green onion – Optional garnish
- Sesame seeds – Optional for crunch
Instructions
- Preheat and Line:Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- Make the Sauce:Whisk together honey, soy sauce, olive oil, vinegar, garlic, ginger, crushed red pepper, salt, and pepper. Set aside.
- Toss Sausage & Veggies:In a large bowl, toss sausage, broccoli, bell peppers, and red onion with 2/3 of the sauce. Spread on the sheet pan in a single layer.
- Roast Part One:Roast for 12–14 minutes, or until the veggies begin to brown and soften.
- Add Shrimp:Add shrimp to the pan, drizzle with remaining sauce, and roast for another 6–8 minutes, just until shrimp turn pink and opaque.
- Serve:Garnish with sesame seeds, parsley, or green onion. Serve over rice, cauliflower rice, or noodles—or enjoy straight from the tray!
