Shrimp and Andouille Sheet Pan Dinner
Ingredients
The main ingredients
-
¾
pound
large shrimp, peeled
-
¾
pound
smoked sausage, preferably andouille, sliced
The vegetables
-
1
small head
broccoli
-
5
oz
Baby Bella mushrooms
-
2 to 3
stalks
celery
-
1
red
bell pepper, sliced
-
½
large
red onion, sliced
The seasonings
-
2
Tbsp
olive oil, divided
-
1 ½
tsp
Creole seasoning, divided
-
½
tsp
garlic powder
-
¼
tsp
cayenne pepper
For serving
-
1
lemon
for serving
-
Steamed rice
optional
for serving
Instructions
- Preheat the oven to 400°F.
- If using frozen shrimp, thaw and pat dry.
- Toss shrimp with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
- Cut broccoli into florets, halve mushroom caps, and cut celery into 2-inch pieces.
- Add vegetables and sausage to a large rimmed baking sheet.
- Drizzle with 1 Tbsp olive oil and season with 1 tsp Creole seasoning, garlic powder, and cayenne; toss to coat.
- Spread mixture in an even layer and roast for 15 to 20 minutes until vegetables are tender.
- Add shrimp to the pan and roast for another 5 to 10 minutes until cooked through.
- Zest and squeeze lemon juice over the dish before serving.
Nutrition Facts (estimated)
Servings
4
Calories
374
Total fat
18g
Total carbohydrates
18g
Total protein
38g
Sodium
1050.5mg
Cholesterol
189mg
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