Sheet Pan New Orleans-Style Shrimp

Sheet Pan New Orleans-Style Shrimp

Serves: 4
Time: 30 minutes
Cooking Time: 15 minutes


  • 1 pound large shrimp, peeled and deveined
  • 2 andouille sausages, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • Salt and black pepper to taste
  • 1 lemon, sliced
  • Fresh parsley, for garnish


  • Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven while it preheats.
  • In a large mixing bowl, combine the shrimp, andouille sausages, bell peppers, red onion, and minced garlic.
  • Drizzle olive oil over the mixture and sprinkle thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Toss everything together until well-coated.
  • Carefully remove the hot baking sheet from the oven and spread the shrimp and vegetable mixture evenly on it.
  • Place lemon slices on top of the mixture for added flavor.
  • Return the sheet to the oven and roast for about 15 minutes or until the shrimp are pink and opaque.
  • Garnish with fresh parsley and serve immediately.

Nutrition Facts:

  • Calories: 350
  • Protein: 30g
  • Carbohydrates: 15g
  • Fat: 20g
  • Fiber: 3g


  • Adjust the level of cayenne pepper to suit your preferred level of spiciness.
  • This dish pairs wonderfully with crusty bread, rice, or a fresh green salad.
  • Be cautious when handling the hot baking sheet.

Allergy Warning:

  • Check the labels of andouille sausages for potential allergens.
  • If you have a shellfish allergy, ensure that the shrimp is handled separately to avoid cross-contamination.
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