Shrimp & Andouille Sheet Pan Roast

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400F.

Step 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.

Step 3

Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.

Step 4

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

Step 5

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

Step 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.

Step 7

Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.

Step 8

Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.

Step 9

To serve, zest the lemon and squeeze its juice over the roast.

Step 10

Serve with steamed rice if you’d like.

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