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.
Can we just take a second to applaud the genius that is a sheet pan dinner? I mean, I can’t think of a time when these were more popular, but it seems like such an easy way to cook two (or more) things at once, so they had to have been a “thing” for quite some time, right?
Maybe they just weren’t called out as “sheet pan dinners”? I guess it doesn’t really matter. The fact is, I love them and you love them so I’m not going to stop making them any time soon!
These dinners are a great way to use up what you have in your pantry and freezer as well. Dig deep down into that freezer for that bag of shrimp you bought but weren’t sure what to do with and head into your pantry for that bag of potatoes that’s going to sprout some eyes here soon. This seemingly odd pairing actually makes perfect sense, especially when you put some delicious Cajun spices over all of it!
And, if you’re out of Cajun spice or want to make your own, I’ll explain how to do that, too. I’ve found that having DIY spice mixes on hand are always a lifesaver. And they’re so easy to put together yourself!
WHAT INGREDIENTS ARE IN SHEET PAN CAJUN SHRIMP AND POTATOES?
You might have these ingredients already hiding in your pantry, and if not, you should be able to find them at the grocery store fairly easily! Plus, you’ll use some of the same ingredients on the potatoes and shrimp and the sauce. So, fewer ingredients, happier you!
- Baby gold or baby red potatoes
- Olive oil
- Cajun seasoning
- Large shrimp, peeled and deveined
- Minced garlic
HOW DO YOU MAKE SHEET PAN CAJUN SHRIMP AND POTATOES?
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!
HOW DO YOU MAKE HOMEMADE CAJUN SEASONING?
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
WHAT SIDES GO WELL WITH SHEET PAN CAJUN SHRIMP AND POTATOES?
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!
Sheet Pan Cajun Shrimp and Potatoes
for the potatoes
- 1.5 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
- 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.