Recipes Seafood Shellfish Shrimp Sheet Pan Shrimp and Sausage Bake 4.8 (207) 167 Reviews 109 Photos Easy shrimp and sausage bake, delicious, healthier, and gluten free, all on one big sheet pan in the oven! Submitted by ashley Updated on May 3, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 109 109 109 109 109 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Jump to Nutrition Facts 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 Directions Gather all ingredients.Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 333 Calories 14g Fat 39g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 333 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 13% Cholesterol 120mg 40% Sodium 1010mg 44% Total Carbohydrate 39g 14% Dietary Fiber 7g 25% Total Sugars 5g Protein 19g 38% Vitamin C 74mg 82% Calcium 75mg 6% Iron 3mg 18% Potassium 623mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved