SHEET PAN DINNER RECIPES RECIPES

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SHRIMP AND ANDOUILLE SHEET PAN DINNER - SKINNYTASTE



Shrimp and Andouille Sheet Pan Dinner - Skinnytaste image

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.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

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)

Steps:

  • 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 Facts : ServingSize 1 /4 of recipe, Calories 374 kcal, CarbohydrateContent 18 g, ProteinContent 38 g, FatContent 18 g, SaturatedFatContent 3.5 g, CholesterolContent 189 mg, SodiumContent 1050.5 mg, FiberContent 6.5 g, SugarContent 6.5 g

SHRIMP AND ANDOUILLE SHEET PAN DINNER - SKINNYTASTE



Shrimp and Andouille Sheet Pan Dinner - Skinnytaste image

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.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

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)

Steps:

  • 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 Facts : ServingSize 1 /4 of recipe, Calories 374 kcal, CarbohydrateContent 18 g, ProteinContent 38 g, FatContent 18 g, SaturatedFatContent 3.5 g, CholesterolContent 189 mg, SodiumContent 1050.5 mg, FiberContent 6.5 g, SugarContent 6.5 g

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