Sheet Pan Shrimp and Sausage Bake Recipe

"Easy shrimp and sausage bake, delicious, healthier, and gluten free, all on one big sheet pan in the oven!"


  • Adjust
  • US
  • Metric
  • cooking spray
  • 1 pound baby Yukon Gold potatoes, quartered
  • 4 ears corn, husked
  • 4 tablespoons olive oil, divided
  • 3 tablespoons Creole seasoning
  • 1 lemon, juiced
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika, divided
  • 1/2 teaspoon red pepper flakes
  • 1 pinch salt and ground black pepper
  • 1 red bell pepper, cut into 2-inch pieces
  • 1 yellow bell pepper, cut into 2-inch pieces
  • 1 orange bell pepper, cut into 2-inch pieces
  • 1 1/2 cups cherry tomatoes, halved
  • 1 onion, cut into 2-inch pieces
  • 4 andouille sausages, sliced
  • 1 lemon, cut into wedges
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 teaspoon Creole seasoning
  • 2 tablespoons chopped fresh parsley, or to taste
  • finely chopped green onion, or to taste
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
    2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
    3. Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
    4. Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
    5. Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
    6. Bake in the preheated oven for 8 minutes.
    7. Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
    8. Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

    Nutrition Facts

    Per Serving: 333 calories;13.7 g fat;39.2 g carbohydrates;18.9 g protein;120 mg cholesterol;1010 mg sodium.Full nutrition
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