Bbq Shrimp Sausage Sheet Pan Dinner Recipes
SHEET PAN SHRIMP AND SAUSAGE BAKE
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
BBQ SHRIMP & SAUSAGE SHEET PAN DINNER
BBQ Shrimp & Sausage Sheet Pan Dinner is an easy and wholesome recipe perfect for a healthy weeknight dinner. Roasted sweet corn and potatoes are paired with BBQ shrimp and Gold'n Plump Hickory Smoked Sliced Chicken Sausage for a comforting low-fat meal!
Provided by Danielle Green
Categories Main Dishes
Time 38m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 378 calories, Carbohydrate 34 grams carbohydrates, Fat 14 grams fat, Fiber 3 grams fiber, Protein 41 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 grams, Sodium 1579 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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