Honey Garlic Shrimp & Sausage Sheet Pan
This honey garlic shrimp and sausage sheet pan recipe brings together bold sweet-savory flavor, tender shrimp, and smoky sausage all roasted to perfection on one pan. It’s fast, low carb, easy to customize, and ideal for meal prep or busy weeknights. Just mix, roast, and dig in—minimal cleanup, maximum satisfaction.
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!
Notes
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