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Shrimp & Andouille Sheet Pan Roast
Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.
Ingredients
- ¾ pound large shrimp (peeled)
- 2 Tbsp olive oil (divided)
- 1 ½ tsp Creole seasoning (divided)
- 1 small head broccoli
- 5 oz Baby Bella mushrooms
- 2 to 3 stalks celery
- 1 red bell pepper (sliced)
- ½ large red onion (sliced)
- ¾ pound smoked sausage (preferably andouille, sliced)
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 lemon (for serving)
- Steamed rice (optional for serving)
Instructions
- Preheat the oven to 400F.
- If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
- Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
- Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
- Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
- Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
- Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
- Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
- To serve, zest the lemon and squeeze its juice over the roast.
- Serve with steamed rice if you’d like.
Video
Nutrition
Serving: 1/4 of recipe, Calories: 374kcal, Carbohydrates: 18g, Protein: 38g, Fat: 18g, Saturated Fat: 3.5g, Cholesterol: 189mg, Sodium: 1050.5mg, Fiber: 6.5g, Sugar: 6.5g
- WW Points: 6