Who else is starting to get antsy for spring patio weather? I know I have both hands raised! While I truly could eat soup year round, I start craving lighter fare as the weather warms. Which brings me to this Simple Cajun Shrimp Sheet Pan. It’s perfect for the month of March as a meatless dinner for Lent or just an all-around easy, scrumptious recipe.
It requires minimal ingredients and clean up, is dairy and gluten free, and can be easily doubled or tripled for guests. You also can get creative and add in more veggies or whatever sounds good to you. Sheet pans are my favorite because the options are endless. Now, let’s hope for an early spring!
simple cajun shrimp sheet pan
Serves 2
18-20 raw shrimp, peeled and deveined
½ lime
½ tbsp Cajun seasoning of choice
2 ears of corn
2 large (or 3 medium )russet potatoes, diced to 1-inch bites
2 tbsp olive oil
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
Directions:
- 1. Line your half sheet pan with parchment paper. In a large bowl, add diced russet potatoes, drizzle with olive oil, and sprinkle with salt, garlic powder, onion powder and paprika. Toss until fully coated.
- Place potatoes in the oven for 25 minutes; toss at 15 minutes.
- Break the corn cobs in half to make four pieces. Add to the sheet pan, and bake for another 10 minutes.
- While the potatoes and corn are baking, work on the shrimp. In a large mixing bowl, add the raw shrimp and squeeze the juice of ½ a lime on top. Then, sprinkle on the cajun seasoning. Toss until fully coated.
- Once the potatoes and corn are done, turn the oven down to 350º. Add the shrimp to the sheet pan, finding places where it’s not on top of the corn or potatoes.
- Place back in the oven once it’s cooled to 350º and cook for exactly 6 minutes. Any longer, it will be over cooked; any sooner, it might not be cooked enough. Plate and enjoy!
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