Sheet Pan Creole-Spiced Shrimp with Andouille Sausage and Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An easy sheet pan dinner featuring Creole-seasoned shrimp and smoky andouille sausage roasted with colorful bell peppers. This southern american-inspired seafood ready in about 27 minutes pairs large shrimp, peeled and deveined, andouille sausage, sliced, large red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Southern American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp and 8 oz sliced andouille sausage with 3 tbsp olive oil, 2 tbsp Creole seasoning, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Add 1 large each of sliced red, yellow, and green bell peppers to the bowl and toss gently to combine.
  3. Step 3: Spread the shrimp, sausage, and peppers evenly on a rimmed baking sheet in a single layer.
  4. Step 4: Roast in the preheated oven for 10-12 minutes, stirring halfway, until shrimp are opaque and cooked through and peppers are tender-crisp.
  5. Step 5: Remove from oven and immediately drizzle with 1 tbsp fresh lemon juice, then sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Sheet Pan Creole-Spiced Shrimp with Andouille Sausage and Peppers take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Creole-Spiced Shrimp with Andouille Sausage and Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep andouille sausage, sliced from drying out.

Can I substitute ingredients in Sheet Pan Creole-Spiced Shrimp with Andouille Sausage and Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Creole-Spiced Shrimp with Andouille Sausage and Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Creole-Spiced Shrimp with Andouille Sausage and Peppers?

Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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