Sheet Pan Cajun Shrimp and Potatoes
This post may contain affiliate links. Please read our disclosure policy.
Sheet Pan Cajun Shrimp and Potatoes will fill your bellies with warm, spicy shrimp and soft, tender, buttery baby potatoes. Baked up perfectly in one sheet pan means less mess to clean up and more time for quality dinner time enjoyment.
For more quick-and-easy sheet pan recipes, read up on my posts for Sheet Pan Sausage and Veggies with Spanish Rice, Sheet Pan Chicken and Asparagus, Sheet Pan Gnocchi and Sausage, and Sheet Pan Chicken and Potatoes.
Why This Recipe Works
- A One-Pan Wonder – Forget about a sink full of dishes! This entire delicious meal cooks up on a single sheet pan, so you’ll be spending way less time scrubbing and way more time enjoying your dinner and relaxing.
- Dinner in 30 Minutes – When you’re starving after a long day, a 30-minute total time makes this the ultimate quick fix. It’s a super speedy, all-in-one meal that will get you from “hungry” to “happy” in no time flat.
- Flavor perfection – this baked shrimp and potatoes recipe features a perfect, craveable flavor combo: bold, spicy Cajun seasoning on the shrimp and potatoes, flawlessly balanced by a rich drizzle of sweet, garlicky honey butter sauce. Your taste buds are in for a serious party!
- Pantry Raid Perfection – This recipe uses simple, common ingredients you likely already have on hand, like potatoes, butter, and common spices. Plus, the recipe includes a super simple DIY Cajun seasoning mix, so you can whip it up anytime!
Ingredients
- Butter – I used salted butter but feel free to use unsalted and adjust the salt later on to your personal taste.
- Cajun Seasoning – use your favorite store-bought cajun seasoning OR make my super simple homemade version, just follow along in the recipe notes!
- Potatoes – baby red or gold both work great here, just make sure to cut them into 1/2-1 inch pieces so they cook as quickly as the shrimp.
- Shrimp – I always use peeled and deveined shrimp to make things quick and easy on myself, and whether you cook them with the tail on or off is up to you! You definitely want to use extra large or colossal shrimp so you don’t end up with over-cooked shrimp or under-cooked potatoes.
Here’s How You Make It
- I can’t say it enough: The best thing about healthy shrimp sheet pan recipes (other than being delicious) is that they are so easy to make (and clean up!). Okay, I guess that’s three things.
- To make this delightful dish, you’ll need to first preheat your oven to 425 degrees, then grease a large sheet pan (the one with the edges.)
- Next, stir together the olive oil, butter, and Cajun seasoning. Put the quartered baby potatoes in a large bowl and pour the butter mixture over them. Toss them with a spoon to coat all the potatoes.
- Put the potatoes on one side of the greased baking sheet in a single layer. Pop them in the oven to bake for 15 minutes.
- Use the same bowl you used for the potatoes to prepare the shrimp (see, easy clean up on every part of this recipe!). Combine the shrimp, butter, and Cajun seasoning and stir/toss the shrimp to coat.
- Take the potatoes out after their 15 minutes of cooking and add the shrimp on the other half of the pan in a single layer. Return the whole sheet pan to the oven for 6 minutes until the shrimp are opaque and the potatoes can be pierced with a fork.
- Finally, whisk together butter, honey, and garlic in a clean small bowl. Brush this over the shrimp and serve it all together!
FAQS
As I have mentioned before, you can make your own seasoning mixes so easily. Having your own spice combinations at the ready just makes cooking that much easier, especially when you’re cooking a 5-star sheet pan dinner like this.
To make your own Cajun seasoning, add the following spices together in a bowl and whisk till combined. Store in a spice jar with an air-tight lid. Keep with your seasonings and use as you would any other flavorings! (In my case, that’s amply!)
– 2 teaspoons garlic powder
– 2 teaspoons dried Italian seasoning
– 2 teaspoons paprika (or smoked paprika if you have it)
– 1 teaspoon cayenne pepper
– 1 teaspoon onion powder
– 1 teaspoon cracked black pepper (1/4 teaspoon if using finely ground black pepper)
– 1/2 teaspoon salt
– 1/2 teaspoon crushed red pepper flakes
While shrimp and prawns are not exactly the same, they can almost always be used interchangeably in recipes because their flavors and textures are similar once cooked. The main difference to consider is size, as larger prawns will simply require a slightly longer cooking time than smaller shrimp.
Side Suggestions
What are some other easy sides to make with this Cajun shrimp and potatoes meal, you ask? Quite a few sides would make my list, like:
- Roasted Broccoli can be made right alongside this garlic shrimp recipe. Just be sure to watch cooking times on both.
- Some days are all about the carb-loading! If that’s you, too, may I suggest these delicious Red Lobster Cheddar Bay Biscuits to round out your meal?
- Sauteed Brussels Sprouts can be easily cooked and kept an eye on on the stove while your sheet pan recipe cooks.
- And, of course, nothing goes as good with just about any main dish as a simple side salad, such as my Easy Italian Green Salad!
Try These Recipes Next
- Cajun Shrimp and Rice Skillet – easy and flavorful one pot dinner!
- Cajun Grilled Salmon – sweet and spicy delight.
- Chili’s Cajun Alfredo Chicken Pasta – just as creamy and bold as the one at Chili’s!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Sheet Pan Cajun Shrimp and Potatoes
Ingredients
For the Potatoes
- 1 ½ pounds baby gold or baby red potatoes, quartered
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 2 teaspoons Cajun seasoning, see notes for homemade
For the Shrimp
- 1 pound large shrimp, peeled and de-veined, tails on or off, your preference
- 2 tablespoons butter, melted
- 1 teaspoon Cajun seasoning, see notes for homemade
For the Honey Butter Sauce
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon minced garlic
Instructions
- Preheat oven to 425 degrees and grease a large sheet pan.
Prepare the Potatoes
- Stir together olive oil, butter, and Cajun seasoning. Place potatoes in a large bowl. Pour butter mixture over the potatoes and toss well to coat.
- Arrange potatoes on one of half the prepared sheet pan in a single layer. Bake for 15 minutes.
Prepare the Shrimp
- In the same bowl you used for the potatoes, combine shrimp, butter, and Cajun seasoning and toss to coat.
- Arrange shrimp in a single layer on the unused half of the sheet pan and return to oven for 6 minutes until shrimp are opaque and potatoes are fork tender.
Add the Honey Butter Sauce
- Whisk together butter, honey, and garlic, Brush over the shrimp and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious combination. Loved the honey butter on the shrimp to counter the spicy potatos
This was outstanding! Easy for even me, a sous-chef 3rd class…. . Recommend boiling potatoes first for ~20 minutes then, for crisp potatoes (though maybe not necessary…), oven for 30 total. Use separate pan for shrimp & potato so you can spread former out for better baking.
Used frozen jumbo shrimp. 22 for 2 people. Thaw in water, then peel. Accompanied with steamed broccoli & cauliflower.
Notice some folks had clumping with sauces. After coating potatoes, kept sauces in pan of hot water to keep fluid. Coated everything nicely and timed to go in right away.
Anyway, great. Thanks for recipe!
This was excellent. My only issue was that when it came time to prepare the shrimp, the seasoning and bitterness just clumped and did not coat the shrimp. Next time I would season the shrimp and mix with some olive oil. The honey garlic butter was excellent so I would not skip that. We roasted baby yellow potatoes, broccoli, and cauliflower. My teens loved this too.
This was delightful. I used garlic butter Cajun seasoning that I had on hand. With the potatoes I roasted an onion that needed to go. I did skip the honey butter sauce. the potatoes had not softened at 15 min so I added extra minutes. I also used non-stick foil for an easier cleanup.
When mixing the butter with the Cajun seasoning and shrimp, the butter/Cajun seasoning stuck to the spoon and didn’t stick to the shrimp. So, the shrimp didn’t get much seasoning.
How many calories would be saved by omitting the sauce?
I’m not sure, sorry!
I made this in January and it was amazing. I added broccoli. to the sheet pan too and cooked the potatoes a bit extra.
I just looked up the recipe again and realized I forgot to review it. I’m going to try it tomorrow with salmon instead of shrimp. The seasoning should work well on that too I think.