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BBQ Shrimp & Sausage Sheet Pan Dinner is an easy and wholesome recipe perfect for a weeknight family dinner. Roasted sweet corn and potatoes are paired with BBQ shrimp and Gold'n Plump Hickory Smoked Sliced Chicken Sausage for a comforting low-fat meal!
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5 from 1 vote

BBQ Shrimp & Sausage Sheet Pan Dinner

BBQ Shrimp & Sausage Sheet Pan Dinner is an easy and wholesome recipe perfect for a healthy weeknight dinner. Roasted sweet corn and potatoes are paired with BBQ shrimp and Gold'n Plump Hickory Smoked Sliced Chicken Sausage for a comforting low-fat meal!
Prep Time5 mins
Cook Time33 mins
Total Time38 mins
Course: Entree
Servings: 6
Calories: 378kcal
Author: Danielle Green

Ingredients

  • 3 ears of husked sweet corn
  • 1 lb. mini red potatoes If using baby reds, be sure to cut into pieces no larger than 1 inch
  • 2 Tbsp. olive oil
  • 1 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1 package 18 ounces Gold'n Plump Hickory Smoked Sliced Chicken Sausage
  • 1 lb. large shrimp peeled & deviened
  • 1/4 c. your favorite BBQ sauce
  • 1 Tbsp. lemon or lime juice

Instructions

  • Preheat your oven to 375F°.
  • Break the cobs of sweet corn into 2 or 3 pieces and add to a large sheet pan along with the potatoes. Toss the corn and potatoes with the olive oil and spices and mix with your hands until well coated. Bake at 375° for 15 minutes.
  • After the vegetables have baked for 15 minutes, add the Sliced Chicken Sausage to the pan. Bake for an additional 10 minutes.
  • Meanwhile, in a small bowl or resealable bag, toss the peeled shrimp with the BBQ sauce and lemon juice.
  • After the vegetables have baked for 25 minutes total, add the BBQ shrimp to the pan. Bake for an additional 8 minutes.
  • Serve immediately.

Nutrition

Serving: 1g | Calories: 378kcal | Carbohydrates: 34g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Sodium: 1579mg | Fiber: 3g | Sugar: 6g