Shrimp & Andouille Sheet Pan Roast
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
- 1
Preheat the oven to 400F.
- 2
If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
- 3
Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
- 4
Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
- 5
Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
- 6
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.
- 7
Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
15 min - 8
Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
5 min - 9
To serve, zest the lemon and squeeze its juice over the roast.
- 10
Serve with steamed rice if you’d like.
Nutrition
Per serving (based on 4 servings)
