Shrimp & Sausage One Pan Meal
Ingredients
- 1 lb. sweet potatoes peeled and chopped to small bite sized pieces
- 1.5 lbs. shrimp peeled and deveined
- 2 smoked nitrate-free sausages sliced (2 large sausages, sliced)
- 1 tsp. garlic powder
- 1 Tbsp. dried oregano
- 1/2 tsp cayenne pepper
- 1 Tbsp smoked paprika
- 2 Tbsps avocado oil or olive oil
- sea salt and freshly ground black pepper to taste
- 2 Tbsp chopped fresh parsley
- lemon wedges to garnish
- For The Ranch Sauce
- 1 cup plain Greek yogurt
- 2 fresh garlic cloves minced
- 2 Tbsps fresh lemon juice
- 1 Tbsp fresh chopped chives
- 1 Tbsp fresh chopped parsley leaves
- a pinch of sea salt and fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees f.
- In a large bowl, combine sweet potatoes, sausage, garlic powder, oregano, cayenne pepper, smoked paprika, and oil. Season with sea salt and pepper to your taste.
- Toss gently to combine then place everything (except for the shrimp) onto one large rimmed baking sheet in a single layer.
- Bake until the sweet potato pieces are tender, about 12 minutes.
- Remove the pan from the oven and stir in the shrimp.
- Return pan to the hot oven, and bake for an additional 3-4 minutes, or just until the shrimp is cooked through and no longer translucent.
- Meanwhile, make the dip by adding all the ranch sauce ingredients to a medium glass bowl. Whisk until well combined.
- Once everything is cooked through, remove the pan from the oven and sprinkle with fresh parsley and garnish with lemon wedges.
- Serve together with the homemade Ranch sauce and enjoy!
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
This shrimp and sausage meal is super easy to make and so tasty. It is also filling. Make it THIS WEEK!
Excellent recipe. Love this recipe and will definitely make it again.
Nicole Dyer-Twyman OK so I cooked this today. I actually cooked some asparagus on the left side and I did my potatoes on the right I season of the per year recipe. Love them they taste delicious and then I took the asparagus off clean my little foil and I put the shrimp on. I didn’t toss them all together because I didn’t have sausage and I know the sausage juices would it just flavored all of that right on up. I’m going to use some and do we sausage when I make this next time. But the flavor with the seasonings are delicious. I had seasoned up my shrimp Mexican style and then I went back and added some more of the seasonings per your recipe and delicious! I feel so healthy and I have seconds.