BBQ SHRIMP & SAUSAGE SHEET PAN DINNER

BBQ Shrimp & Sausage Sheet Pan Dinner image

Provided by @MakeItYours

Number Of Ingredients 11

3 ears of husked sweet corn
1 lb. mini red potatoes (If using baby reds, be sure to cut into pieces no larger than 1 inch)
2 Tbsp. olive oil
1 tsp. sea salt
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1 package (18 ounces Gold'n Plump Hickory Smoked Sliced Chicken Sausage)
1 lb. large shrimp (peeled & deviened)
1/4 c. your favorite BBQ sauce
1 Tbsp. lemon or lime juice

Steps:

Preheat your oven to 375F°.
Break the cobs of sweet corn into 2 or 3 pieces and add to a large sheet pan along with the potatoes. Toss the corn and potatoes with the olive oil and spices and mix with your hands until well coated. Bake at 375° for 15 minutes.
After the vegetables have baked for 15 minutes, add the Sliced Chicken Sausage to the pan. Bake for an additional 10 minutes.
Meanwhile, in a small bowl or resealable bag, toss the peeled shrimp with the BBQ sauce and lemon juice.
After the vegetables have baked for 25 minutes total, add the BBQ shrimp to the pan. Bake for an additional 8 minutes.
Serve immediately.