Shrimp & Andouille Sheet Pan Roast
User Reviews
5
Shrimp & Andouille Sheet Pan Roast
Description
Shrimp & Andouille Sheet Pan Roast features peeled, large shrimp and sliced smoked sausage roasted alongside broccoli florets, baby bella mushrooms, celery, red bell pepper, and red onion. The ingredients are coated with olive oil, creole seasoning, garlic powder, and cayenne pepper to build a spicy and aromatic flavor profile. Vegetables roast until tender and slightly browned, while shrimp finish cooking with a firm, opaque texture in the final minutes.
The dish blends the smoky, spicy sausage and creole seasoning with fresh vegetable sweetness and bright citrus elements from lemon zest and juice added at the end. This layered flavor combination balances richness and freshness. The one-pan roasting method simplifies preparation and clean-up.
This sheet pan roast can be served on its own or with steamed rice to soak up juices, creating a well-rounded and convenient meal. The assortment of vegetables adds variety in texture and color, complementing the protein components.
Ingredients
- ¾ pound Shrimp peeled, large
- 2 Tbsp olive oil (divided)
- 1 ½ tsp creole seasoning (divided)
- 1 broccoli small head
- 5 oz baby bella mushroom
- 2 to 3 celery stalks
- 1 red bell pepper (sliced)
- ½ red onion sliced, large
- 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
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 374kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 38g | 76% |
| Fat | 18g | 28% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 189mg | 63% |
| Sodium | 1050.5mg | 44% |
| Fiber | 6.5g | 26% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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