Shellfish is an easy and delicious way to break protein boredom and get a ton of other nutrients like iron, zinc, and vitamin B12. This one-pan dinner idea from blogger Rachel Maser of will add a little spice to dinner time, with plenty leftover for a lunch you’ll look forward to. Enjoy on its own or serve over greens for a satisfying salad.

Sheet-Pan Shrimp ‘Boil’ with Homemade Ranch Sauce
Prep Time: 10 Minutes  •  Total Time: 30 Minutes  •  Makes 4 servings

• 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
• 1 tsp garlic powder
• 1 Tbsp dried oregano
• ½ tsp cayenne pepper
• 1 Tbsp smoked paprika
• 2 Tbsp avocado oil, or olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 Tbsp fresh parsley, chopped
• lemon wedges, to garnish

For the Ranch Sauce:
• 1 cup plain Greek yogurt
• 2 fresh garlic cloves, minced
• 2 Tbsp fresh lemon juice
• 1 Tbsp fresh chives, chopped
• 1 Tbsp fresh parsley leaves, chopped
• a pinch of sea salt and fresh ground black pepper

1. Preheat the oven to 400°F.

2. In a large bowl, combine sweet potatoes, sausage, garlic powder, oregano, cayenne pepper, smoked paprika, and oil. Season with sea salt and pepper to taste.

3. Toss gently to combine, then place everything (except the shrimp) onto one large rimmed baking sheet in a single layer.

4. Bake until the sweet potato pieces are tender, about 12 minutes.

5. Remove the pan from the oven and stir in the shrimp.

6. 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.

7. Meanwhile, make the dip by adding all the ranch sauce ingredients to a medium glass bowl. Whisk until well combined.

8. Once everything is cooked through, remove the pan from the oven and sprinkle with fresh parsley and garnish with lemon wedges.

9. Serve together with the homemade ranch sauce and enjoy.

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