SHRIMP AND ANDOUILLE SHEET PAN DINNER - SKINNYTASTE
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
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 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
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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