Description
A quick and flavorful sheet pan meal featuring succulent shrimp and savory sausage roasted with bell peppers and onions. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
1 pound large shrimp, peeled and deveined
12 ounces smoked sausage, sliced into 1/2-inch pieces
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 medium red onion, peeled and sliced into strips
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced smoked sausage, red bell pepper strips, yellow bell pepper strips, and red onion strips.
Add 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper to the bowl. Toss everything together until the sausage and vegetables are evenly coated.
Spread the sausage and vegetable mixture evenly on a large rimmed baking sheet.
Roast in the preheated oven for 10 minutes.
Meanwhile, in the same bowl, toss the shrimp with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper.
After the initial 10 minutes of roasting, remove the baking sheet from the oven and add the shrimp in a single layer among the sausage and vegetables.
Return the baking sheet to the oven and roast for an additional 5 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove from the oven and sprinkle with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes