How to get the vegetables to roast evenly?

The key to getting the vegetables to roast at an even rate is to cut them accordingly. The potatoes will take the longest to soften, so you'll want to cut them into fairly small pieces. A good visual would be to cut them into pieces about the same thickness as the shrimp (less than an inch thick.) Cut the onion in half and cut out the core. Then cut it into wide lengthwise strips, or in other words french cut the onion. Cut the pepper into wide strips. Since they'll be in the oven roasting for a full half hour, you'll want them to be wider than normal so they do not overcook.

How do I defrost shrimp?

Defrosting frozen shrimp is super easy. Just place it in a colander in the sink and run cold water over it for several minutes. You can also do so in the fridge, but make sure to drain it well, and don't let it sit in the liquid.

Can this sheet pan shrimp and sausage be made ahead, and how should it be stored?

You could make it the day before if you're looking to meal prep, but I would recommend making it day-of since it truly is so easy to pull together. Store any leftovers or meal-prepped food in an airtight container for 2 to 3 days. Reheat in the microwave until just warmed through.

What are variations and substitutions to try?

You could play around with the vegetables you use, if you want. Try adding some broccoli or sweet potato to the mix. You could also use a different type of sausage.

Shrimp and Sausage Sheet Pan Dinner

Description

This Shrimp and Sausage Sheet Pan dinner is super simple and perfect for weeknight dinners. It’s made with chicken sausage, peppers, onion, celery and shrimp and potatoes to make it a complete one pan meal!

Ingredients

Units Scale

2 teaspoons ground sage
1 teaspoon coarse kosher salt
3/4 teaspoon dry thyme
1/2 teaspoon ground pepper
2 cups fingerling potatoes, cut into quarters or red potatoes, cut into wedges, about 3/4 pound
2 bell peppers, cut into wide strips
1 red onion, peeled, cored and cut into strips
2 stalks celery, sliced
6 teaspoons extra-virgin olive oil, divided
8 ounces fully cooked chicken sausage, or Andouille sausage, sliced into rounds* see ingredient note
1/2 pound large peeled and deveined shrimp 16-25 count shrimp, tails removed if desired
Tabasco sauce, chopped celery greens and parsley for serving

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Instructions

Preheat oven to 425 degrees F. Mix together sage, salt, thyme and pepper in a small dish.
Toss potatoes, peppers, onion and celery with 4 teaspoons oil and about half of the spice mixture in a large bowl until coated. Spread out on a large baking sheet and transfer to the oven. Roast 25 minutes.
Meanwhile, toss sausage and shrimp in the bowl with the remaining 2 teaspoons olive oil and spice mixture until coated.
Remove the sheet pan from the oven. Add the shrimp and Sausage mixture to the sheet pan and toss to combine with the vegetables. Return to the oven and roast until the shrimp are cooked through and the sausage is hot all the way through, 6 to 8 minutes.

Notes

Shrimp: Look for the blue “Certified Sustainable Seafood MSC” fish symbol or the “Aquaculture Stewardship Council” turquoise fish symbol on packages of frozen shrimp, or check your Seafood Watch app to make sure the shrimp you are buying is both sustainably harvested and free from antibiotics.

Sausage: Look for fully cooked Andouille Chicken Sausage, which is lower in fat and calories than regular andouille sausage. If you cannot find it, sub in Hot Italian Chicken Sausage or regular andouille sausage.

Whole30: If you are doing the Whole30. make sure to check your sausage ingredients!

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Entree
Method: Oven
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 299
Sugar: 4 g
Fat: 13 g
Saturated Fat: 2 g
Carbohydrates: 23 g
Fiber: 4 g
Protein: 24 g