Shrimp & Sausage Sheet Pan Dinner
This one-pan wonder yields flavorful veggies, perfectly browned sausage and plump and juicy shrimp. With only one dish to clean, it’s made for weeknights.
A version of this Shrimp and Sausage Sheet Pan Dinner recipe originally appeared on Kevin Is Cooking. Thanks, Kevin!
Difficulty: Easy
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Serves: 4
Ingredients
1 pound medium shrimp, peeled and deveined
1 pound Kountry Boys Smoked Sausage*
3 medium zucchini, sliced into ½-inch rounds
2 red bell peppers, chopped
1 large red onion, sliced into ½-inch wedges
2 tablespoons olive oil
1 tsp fennel seeds
Salt & pepper, to taste
*We recommend Smoked Beef with Garlic or Smoked Jalapeño Pork & Beef with Garlic.
1 pound Kountry Boys Smoked Sausage*
3 medium zucchini, sliced into ½-inch rounds
2 red bell peppers, chopped
1 large red onion, sliced into ½-inch wedges
2 tablespoons olive oil
1 tsp fennel seeds
Salt & pepper, to taste
*We recommend Smoked Beef with Garlic or Smoked Jalapeño Pork & Beef with Garlic.
Method
Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
In a medium-sized bowl, combine sausage, zucchini, red bell peppers, red onion, olive oil, cajun seasoning, fennel seeds and salt and pepper, to taste. Toss until seasoning is distributed.
Arrange on baking sheet in one layer and roast for 20 minutes. Reserve bowl.
While ingredients are roasting, add shrimp to reserved bowl, drizzle with olive oil and season with salt and pepper, to taste. Toss to coat.
Add shrimp to sheet pan and cook for 10 – 15 minutes more, or until shrimp are opaque. Serve immediately.
Refrigerate leftovers in an airtight container for up to three days.
In a medium-sized bowl, combine sausage, zucchini, red bell peppers, red onion, olive oil, cajun seasoning, fennel seeds and salt and pepper, to taste. Toss until seasoning is distributed.
Arrange on baking sheet in one layer and roast for 20 minutes. Reserve bowl.
While ingredients are roasting, add shrimp to reserved bowl, drizzle with olive oil and season with salt and pepper, to taste. Toss to coat.
Add shrimp to sheet pan and cook for 10 – 15 minutes more, or until shrimp are opaque. Serve immediately.
Refrigerate leftovers in an airtight container for up to three days.