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This Shrimp and Andouille Sheet Pan Dinner is a quick and flavorful one-pan meal perfect for busy weeknights. It combines succulent shrimp, spicy smoked sausage, and a medley of colorful vegetables all roasted together for a satisfying low-carb dish.
Infused with Old Bay seasoning and finished with fresh lemon juice, this recipe brings bold flavors without the fuss. Serve it solo for a keto-friendly dinner or with a side of cauliflower rice if desired.
• 1 pound large shrimp, peeled
• 2 Tbsp olive oil, divided
• Old Bay seasoning, to taste
• 2-3 bell peppers, sliced
• 5 oz Baby Bella mushrooms
• 1 lb fresh green beans
• 1 pound smoked sausage, preferably andouille, sliced
• ½ tsp garlic powder
• 1 lemon, for serving
• Steamed rice, optional for serving
1. Preheat the oven to 400°F. If using frozen shrimp, thaw completely and drain as much water as possible using a paper towel to pat it dry.
2. Toss the shrimp with 1 Tbsp olive oil and Old Bay seasoning.
3. Cut the vegetables into large pieces.
4. Add the vegetables and sliced smoked sausage to a large rimmed baking sheet. Drizzle with 1 Tbsp olive oil and spread in an even layer.
5. Roast for 15 to 20 minutes, or until the vegetables are tender.
6. Add the shrimp to the sheet pan and roast for another 5 to 10 minutes, until shrimp is firm, opaque, and cooked through.
7. To serve, zest the lemon and squeeze its juice over the roast.
8. Serve with steamed rice if desired.
