Quick + Delicious Sheet-Pan Shrimp Bake Recipe Is A Weeknight Dinner Winner
Plump shrimp, tasty sausage, and a medley of veggies roast to tender perfection
I’m a huge fan of one-pan meals. Especially on weeknights. That’s because they’re quick to toss together and cleanup is a breeze. The trick is choosing ingredients that cook for the same amount of time so you don’t end up with some things over-done and others that aren’t quite ready to eat. That’s why I love this Sheet-Pan Shrimp Bake recipe. It preps in just 15 minutes. Plus, it turns out perfectly delicious.
Succulent shrimp cook up in practically no time. We combine them with fully-cooked chicken sausage and Cajun seasoning. That way by the time the sausage is heated through the spiced-right shrimp are done too. Frozen veggies are par-boiled so we toss in corn for a sweet-savory note. And cherry tomatoes burst with tangy flavor in minutes over a bed of heart-healthy spinach. Cook along with our video and watch how easy it is, then leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 6 oz. large shrimp, about 12, peeled, tails removed, deveined
- 2 tsp. lemon juice
- 1/2 tsp. garlic powder
- 1/8 tsp. pepper
- 6 oz. fully cooked chicken sausage, about 2 links, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen corn, thawed, drained
- 1/2 tsp. Cajun seasoning
- 3 cups roughly chopped spinach
Instructions
PrintHeat oven to 400°F. Grease rimmed baking sheet. In large bowl, combine shrimp, lemon juice, garlic powder, and pepper. Toss to coat. Add sausage, tomatoes, corn, and Cajun seasoning. Mix until all ingredients are coated in seasoning.
Place spinach on center of baking sheet; evenly top with contents of bowl. Bake until shrimp are cooked through and veggies have softened and are lightly browned, about 12 min.
Nutrition
- Calories: 260
- Total Fat: 9 gram
- Saturated Fat: 2 gram
- Protein: 30 gram
- Carbohydrates: 16 gram
- Fiber: 3 gram
- Cholesterol: 170 mg
- Sugar: 6 gram
- Sodium: 1,050 mg
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