Go Back
+ servings
shrimp on a fork up close
Print

Sheet Pan Cajun Shrimp and Potatoes

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. 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 438kcal
Author Tiffany

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

*for a lightened up version, omit the honey butter sauce
homemade cajun seasoning:
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
 

Nutrition

Calories: 438kcal | Carbohydrates: 40g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1058mg | Potassium: 857mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1368IU | Vitamin C: 39mg | Calcium: 196mg | Iron: 4mg