My go-to weeknight dinner when I’m craving shrimp is this filling sheet pan (not skillet) shrimp. We’re talking lots of veg, roasted potatoes, to-die-for lemon Cajun sauce, and perfectly cooked seasoned shrimp (no rubbery shrimp allowed!). I love that it’s a complete meal with veggies, carbs, and protein all in one, ya know? Dinner’s ready in about 45 minutes, most of which is passive baking the potatoes.
Can you EVEN with this shrimptastical one pan wonder? We’re talking mega flavorful and fabulous for balanced weeknight dinners, just like my Sheet Pan Pesto Salmon and Lemony Sheet Pan Chicken. Dinner problems solved!
Now why is this a cut above the rest? It’s all in the sauce! Moisture, people.
There’s nothing worse than making a protein + veggie + potato dinner and getting over the moon excited about the minimal cleanup situation only to be flabbergasted by the dryness. Give me a sauce to tie it up with a bow!
Juicy (never mushy) shrimp and a a quick DIY Cajun spice mix (you prob have them in your pantry now) are what make this meal truly stand out.
The low down on star ingredients
- Shrimp: You folks know I’m a big proponent of frozen fish because I don’t live by any water. Unless I’m by water, I go for frozen. I also love the lower price point! Go fresh if you fancy but allow a couple days of thawing time in the fridge with frozen. Make sure it’s deveined and drain then pat dry thawed shrimp to get the best browning. Pssst don’t miss my 30-Minute Shrimp tacos, too!
- Potatoes: I’ve made this with red potatoes and baby potatoes (less chopping). Since potatoes take the longest to cook, we’re roasting those first. While they get all nice and toasty, you can chop your veggies.
- Veggies: I went with green beans and bell pepper, but cauliflower, broccoli, and Brussels sprouts would also work swimmingly. Just be sure to account for any varying cooking time!
- Fresh lemon juice: No better pairing for shrimp. You can even roast the peels if you want!
- Butter: Butter and seafood just belong together.
- Cajun seasoning: A quick DIY blend that packs the flavor. Add a pinch of cayenne if you like heat!
Let’s make it!
Storage
Shrimp is definitely best on day one but I’ve eaten this for leftovers many times. I recommend reheating in a skillet for the best results!
I’m like really, REALLY excited for you to make dinner tonight.
Lemon Cajun Sheet Pan Shrimp with Vegetables and Potatoes
-
Prep Time:
10 minutes -
Cook Time:
37 minutes -
Total Time:
47 minutes -
Yield:
4–6 servings 1x -
Category:
Main Meals -
Method:
Oven -
Cuisine:
Cajun -
Diet:
Gluten Free
Description
My go-to weeknight dinner when I’m craving shrimp is this filling sheet pan (not skillet) shrimp. We’re talking lots of veg, roasted potatoes, to-die-for lemon Cajun sauce, and perfectly cooked seasoned shrimp (no rubbery shrimp allowed!). I love that it’s a complete meal with veggies, carbs, and protein all in one, ya know? Dinner’s ready in about 45 minutes, most of which is passive baking the potatoes.
Ingredients
Units
Scale
Instructions
- Preheat oven to 425°F. Place potatoes on an extra large sheet pan (if you don’t have an XL, use 2 standard baking sheets) and drizzle with olive oil. Sprinkle with salt and toss to combine. Bake 15 minutes.
- Remove sheet pan from oven and add green beans and pepper, tossing to combine with a spatula. Bake for another 15 minutes.
- While the vegetables cook, place butter in a medium heat-proof bowl. Microwave in 15 second increments, until melted. Add cajun seasonings and lemon juice, whisking to combine. If the mixture solidifies, you can warm in the microwave for 10 seconds.
- Remove sheet pan from oven again and add shrimp. Pour lemon butter over everything and use a toss everything together so it’s all coated and in an even layer.
- Bake until shrimp is just opaque, about 7-8 minutes. Sprinkle with parsley for a pop of color and serve!
Notes
Sometimes I toss the juiced lemons in with the veggies for extra lemony goodness!
