Recipe of the Week - Shrimp and Andouille Sheet Pan Dinner

/

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

Directions

  • 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.

Nutrition Information

  • Serving Size: 1/4 the recipe

Nutrition Facts:

  • Calories: 374

  • Carbohydrates: 18g

  • Protein: 38g

  • Fat: 18g

  • Saturated Fat: 3.5g

  • Cholesterol: 189mg

  • Sodium: 1050.5mg

  • Fiber: 6.5g

  • Sugar: 6.5g