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Shrimp & Andouille Sheet Pan Dinner


3/4 pound large shrimp (peeled)

2 Tablespoons olive oil (divided)

1 1/2 teaspoons Creole seasoning (divided)

1 small head broccoli

5 oz Baby Bella mushrooms

2 to 3 stalks celery

1 red bell pepper (sliced)

1/2 large red onion (sliced)

3/4 pound smoked sausage (preferably andouille, sliced)

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 lemon (for serving)

Cauliflower rice (optional for serving)


Preheat oven to 400F.

If you're using frozen shrimp, thaw it completely and drain as much water as possible. Use a paper towel to pat dry.

Toss shrimp to coat with 1 Tbsp olive oil and 1/2 tsp Creole seasoning; set aside.

Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into 2-inch pieces.

Add the veggies to a large rimmed baking sheet with the sliced bell pepper, red onion and smoked sausage.

Drizzle 1 Tbsp olive oil over the sheet pan of veggies and sausage and season with 1 tsp Creole seasoning, the garlic powder and the cayenne pepper. 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 pan.

Serve as is or with cauliflower rice!

Shrimp & Andouille Sheet Pan Roast - Ski
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