Spicy Shrimp and Veggie Sheet Pan
Loaded with healthy vegetables and seafood, this spicy Shrimp and Veggie Sheet Pan is easy to throw together and will satisfy your family’s hunger and cravings.
Servings: 4
Calories: 263kcal
Equipment
- 1 Knife
Ingredients
- 1 package pre-cooked Kiolbassa andouille sausage sliced
- ½ lb extra-large shrimp tails on, peeled and deveined
- ½ small head broccoli cut into small florets
- 1 ear fresh corn cut into 3 large chunks
- ½ lb creamer potatoes halved if large
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- ½ small red onion sliced
- 2 tablespoons olive oil divided
- 1 tablespoon Cajun seasoning e.g., Joe’s Hot Stuff
- ½ teaspoon Herbs de Provence or Italian seasoning
- black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- In a large bowl, combine the broccoli florets, corn chunks, creamer potatoes, bell pepper strips, and red onion slices. Drizzle with 1 ½ tablespoons olive oil, then add Cajun seasoning, Herbs de Provence, and black pepper. Toss to coat evenly.
- Spread the seasoned vegetables and sausage in a single layer on the sheet pan, with potatoes and corn cut-side down for better roasting.
- Place the sheet pan in the preheated oven and bake for 20 minutes.
- Remove the sheet pan from the oven. Add shrimp to the pan, drizzle with remaining ½ tablespoon olive oil, and gently toss. Return to the oven for an additional 8-10 minutes, or until shrimp are pink and cooked through.
- Serve immediately.
Notes
Vegetables should be sliced similar in size so that they cook evenly. If some vegetables are taking longer to cook than others, remove them from the oven in stages.
Nutrition
Calories: 263kcal | Carbohydrates: 24g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 490mg | Potassium: 784mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1988IU | Vitamin C: 128mg | Calcium: 87mg | Iron: 2mg
