Sheet Pan Shrimp ‘Boil’ + homemade Ranch Sauce
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!
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