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Kiersten Hickman

Food & Nutrition Journalist

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Cajun Shrimp Sheet Pan Dinner

June 17, 2020

Before I released my sheet pan formula, I had to test it out with a few sheet pan dinners myself. This cajun shrimp sheet pan dinner was one of them, and it’s by far one of my favorite meals to date.

cajun shrimp sheet pan dinner
peeling a shrimp for cajun dinner

Corn on the cob isn’t something I cook often. In my head, it’s one of those ingredients that are really only good if you grill them. I know you can boil them and such, because that’s how my mom would cook them growing up, but in my opinion, corn really isn’t good unless it’s grilled. Until I tried roasting it. I’m telling you right now, you’re going to be shocked how good this roasted corn is.

The shrimp doesn’t need much time to cook

Unlike other meat, fish—including shrimp—doesn’t need a ton of time to cook. Shrimp in particular really only needs 10 or 15 minutes in the oven. For this recipe, you’ll only have to roast the shrimp for 15 minutes.


However, this does mean the vegetables will need to roast for longer. So while the cook time for this cajun shrimp sheet pan dinner is 30 minutes, you’ll add the shrimp during the second half, since it only needs 15.

Cook the shrimp with shells on

And you’ll thank me for it. Why? Because buying frozen shelled frozen shrimp is much cheaper. I find that cooking shrimp with the shells on will result in a juicier shrimp later. So, cook the shrimp in shell and you can peel them as you eat. Let’s just say it’s part of the experience.

shrimp for cajun sheet pan dinner
cajun inspired shrimp dinner

Other sheet pan dinners to make

I’ll keep adding to this list as time goes on, but if you’re interested in even more easy sheet pan dinner ideas, here are a few I have on my blog. And if you’re not seeing any more that sound good to you, you can always make one yourself with my easy sheet pan dinner formula!

  • Chicken Thigh Sheet Pan Dinner
cajun shrimp sheet pan dinner
Print Recipe

Cajun Shrimp Sheet Pan Dinner

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Keyword: cajun, sheet pan, sheet pan dinner, shrimp
Servings: 4 servings

Ingredients

  • 2 corn on the cob shucked
  • 2 cups grape tomatoes
  • 4 yellow potatoes diced, skin on
  • 20-35 frozen shrimp peels on (defrosted)
  • 2 tsp olive oil divided
  • 1 Tbsp cajun seasoning
  • Salt & pepper

Instructions

  • Preheat the oven to 400 degrees.
  • Mix shrimp pin a bowl with one teaspoon of olive oil, half of the cajun seasoning, and a dash of salt and pepper. Let it marinate while you cook the vegetables.
  • Dice up the potatoes into small chunks, leave the skins on.
  • Chop up each corn into three smaller chunks.
  • Add all vegetables to the sheet pan. Drizzle the other teaspoon of olive oil and sprinkle the rest of the cajun seasoning, as well as another dash of salt and pepper.
  • Roast in the oven for 15 minutes.
  • Add the shrimp to the sheet pan. Roast for another 15 minutes.

Notes

Need to defrost the shrimp quickly? Place the frozen shrimp in a bowl of water to defrost at least an hour before you cook.

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cajun sheet pan dinner

in Dinner # cajun, sheet pan, sheet pan dinner, shrimp recipe

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I'm a food editor, writer, and photographer based in Brooklyn. I'm here to debunk diet culture and give you the truth about nutrition.
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It’s official: I’m starting my own business. 🎉Never in my wildest dreams did I think something like this could happen. But after numerous opportunities came my way I thought…what better time than now? So I took the leap, registered for an LLC, and will officially be working for myself.So today is my last day at @eatthisnotthat. But…as Deputy Editor. 😉Because I work with such an incredible, supportive team, not only were they excited about this big new life change, but they also want to continue working with me as one of my first clients! So don’t worry, you’ll still be seeing my by-line on ETNT.My business will focus on freelance writing and content strategy for publications and brands across the Internet. Not just nutrition and health brands (although we all know that’s my specialty), but any company in need of consulting regarding their content strategy and audience engagement online. If this sounds like something your company needs, do not hesitate to reach out. Let’s work together!This also means I will have more time to dedicate to my own website, as well as Forkful—my weekly Substack newsletter. For the latest updates, be sure to get on that email list!I’ll be taking a mini-sabbatical over the next few weeks (including a trip to Italy, swoon), and will officially start working for myself on Monday, June 20. I can’t wait!#freelancer #freelancelife #businessowner #foodwriter #contentstrategy #freelancewriter #onlinebusiness
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