SHEET PAN SHRIMP AND SAUSAGE BAKE

Sheet Pan Shrimp and Sausage Bake image

Easy shrimp and sausage bake, delicious, healthier, and gluten free, all on one big sheet pan in the oven!

Provided by ashley

Time 1h

Yield 6

Number Of Ingredients 22

Ingredients

cooking spray
1 pound baby Yukon Gold potatoes, quartered
4 ears corn, husked
4 tablespoons olive oil, divided
3 tablespoons Creole seasoning
1 lemon, juiced
1 tablespoon minced garlic
2 teaspoons Italian seasoning
1 teaspoon paprika, divided
½ teaspoon red pepper flakes
1 pinch salt and ground black pepper
1 red bell pepper, cut into 2-inch pieces
1 yellow bell pepper, cut into 2-inch pieces
1 orange bell pepper, cut into 2-inch pieces
1 ½ cups cherry tomatoes, halved
1 onion, cut into 2-inch pieces
4 andouille sausages, sliced
1 lemon, cut into wedges
1 pound uncooked medium shrimp, peeled and deveined
½ teaspoon Creole seasoning
2 tablespoons chopped fresh parsley, or to taste
finely chopped green onion, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
Bake in the preheated oven for 8 minutes.
Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 39.2 g, Cholesterol 120.1 mg, Fat 13.7 g, Fiber 7 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1010.2 mg, Sugar 4.5 g