Sheet-Pan Creole Shrimp and Sausage
Romaine Halves with Garlic-Lemon Dressing
Ingredients
- 1 small onion, thinly sliced
- 1 small red bell pepper, cut into strips
- 1 small yellow bell pepper, cut into strips
- 1 (14-oz) pkg sugar-free, nitrite-free kielbasa sausage, sliced (such as Pederson's)
- ¼ cup avocado oil
- 1 Tbsp salt-free Cajun-Creole seasoning (such as Spice Hunter)
- 1 tsp kosher salt
- 1 lb peeled and deveined, large wild-caught raw shrimp
- 1 pint grape tomatoes, cut in half
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven 425°F. Toss together onion, bell peppers, kielbasa, 2 Tbsp oil, 2 tsp seasoning, and ½ tsp salt on a large rimmed baking sheet; spread in a single layer. Bake 8 minutes.
- Meanwhile, combine shrimp, tomatoes, 2 Tbsp oil, 1 tsp seasoning, and ½ tsp salt.
- Stir shrimp mixture into bell pepper mixture. Bake 8 to 10 minutes or until shrimp turn pink. Sprinkle with parsley.
Side Dish Ingredients
- 3 Tbsp fresh lemon juice
- 3 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- ¼ tsp kosher salt
- ¼ tsp pepper
- 3 heads romaine lettuce, cut in half lengthwise
- 1 small tomato, chopped
Side Dish Instructions
- Whisk together lemon juice, oil, garlic, salt and pepper until blended.
- Place lettuce on 6 plates. Top with tomato and dressing.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
