Sheet Pan Creole-Spiced Shrimp with Andouille Sausage and Peppers

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

An easy sheet pan dinner featuring Creole-seasoned shrimp and smoky andouille sausage roasted with colorful bell peppers. This Southern American-inspired seafood recipe, ready in about 27 minutes, pairs large shrimp, peeled and deveined, andouille sausage, sliced, 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large green bell pepper, sliced
• 3 tbsp olive oil
• 2 tbsp Creole seasoning
• 1 tsp garlic powder
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.