Sheet Pan Creole Shrimp

Servings: 6



  • 1 lb Baby Red Potatoes, halved
  • 1 Red Bell Pepper, cut into squares
  • 2 Medium Zucchini, sliced into half-moons
  • 1⁄2 lb Sausage, sliced thin into half-moons
  • 1 tsp Kosher Salt
  • 1 lb Medium-Shrimp, peeled and deveined
  • 2 TBSP Lou-EASY-Ana Seasoning Blend (divided)
  • 1⁄2 Cup Butter, Melted
Sheet Pan Creole Shrimp

Notes* *You can buy shrimp peeled and deveined for quick prep **Make sure to use the smallest potatoes you can find or cut them in half. **Andouille or Kielbasa are good options.


Step 1:

Preheat oven to 425 degrees F.

Step 2:

Drop the potatoes in heavily salted boiling water for about 10-15 minutes to parboil them. Remove and set aside.

Step 3:

Melt butter and add 1 TBSP Lou-Easy-Ana Seasoning Blend. Stir well.

Step 4:

Toss bell peppers, zucchini, potatoes and sausage in large bowl with melted butter.

Step 5:

Season shrimp with 1 TBSP Lou-Easy-Ana. Toss in bowl lastly.

Step 6:

Pour ingredients into 2 sheet pans to ensure ingredients are in an even layer.

Step 7:

Roast in oven for 12-14 minutes or until shrimp is cooked through and zucchini is tender.

Step 8:

Serve immediately.