Lowcountry Sheet Pan

Lowcountry Sheet Pan

A healthy weeknight dinner for your back-to-school rotation. This Registered Dietitian-created sheet pan is fuss-free, protein packed and bursting with flavor. Serve with cocktail sauce for dipping.

Recipe by Colleen Christensen, RD
Ingredients

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

  • 3 medium to large red skin potatoes, cut into bite sized pieces
  • 2 tbsp butter, melted
  • 2 cloves garlic, minced
  • 1 lemon
  • 2 tsp old bay seasoning, divided
  • 3 ears of corn, cut into fourths
  • 4 Gilbert’s Smoked Andouille Sausages, sliced
  • 1 lb jumbo shrimp, uncooked, peeled and deveined, tail on
  • 1/4 cup parsley, roughly chopped
  • Dash of salt and Pepper
Instructions
  • Preheat oven to 425. Line a baking sheet with aluminum foil, set aside
  • In a small bowl combine butter, garlic, juice from 1/4 the lemon, and 1 tsp old bay seasoning
  • In a medium sized bowl toss potatoes with 1/2 of the butter mixture. Place on baking sheet and bake for 10 minutes
  • Remove potatoes from the oven and stir. In the same medium sized bowl used for the potatoes, coat corn with remaining 1/2 of the butter mixture. Add corn to the potatoes and place back into oven for 10 minutes.
  • Remove potatoes and corn from the oven, add sausage and shrimp. Toss everything together and top with remaining 1 tsp Old Bay seasoning and juice from 1/4 of the lemon. Bake for an additional 10 minutes, until shrimp is pink.
  • Remove from oven, top with parsley and serve with lemon wedges from remaining ½ lemon. Add salt and pepper to taste.

Nutrition information per serving (¼ of the recipe): 384 calories, 13.2g fat, 36g carbohydrate, 32g protein