Sheet Pan Lemon Cajun Shrimp, Potato, and Vegetables is the ultimate healthy, flavorful and filling weeknight dinner! This recipe is in partnership with ALDI.

Can you EVEN with this shrimptastical one pan wonder? Psssst who remembers this Shrimp Curry? Still not over that recipe.

Let me let you in on just why this sheet pan shrimp is a cut above the rest. It’s all in the sauce!

Moisture, people. There’s nothing worse than making a protein + veggie + potato sheet pan meal and getting over the moon excited about the minimal cleanup situation only to be flabbergasted by the dryness. Who’s been there?

We need liquid to marry all the luscious flavors together. The shrimp juice (oh yes), the lemon juice (!!), and the laundry list of Cajun spices (that you prob have in your pantry right now) are what make this meal truly stupendous.

And if you don’t have ’em, hop on over to ALDI and prepare for your mouth to hit the floor when you see how inexpensive they are.

Slash your grocery budget

The selection of products at ALDI, from organic produce and sustainable seafood to an entire line of plant-based options, never ceases to amaze me.

Jeff and I were at ALDI last weekend and as we were leaving, he remarked, “You know, I’m never stressed leaving ALDI.” If going grocery shopping raises your blood pressure, you are not alone.

Huge stores, crazy long lines, confusing layouts…it’s like a death sentence—especially on a Sunday. But that has never been our experience at ALDI.

The employees couldn’t be friendlier, the store is small and easy to navigate so you’re in and out and nothing beats the prices.

ALDI is proof that eating high-quality food (like the sustainable shrimp in today’s recipe!) does not have to be difficult or expensive.

How to make Sheet Pan Shrimp

You folks know I’m a big proponent of frozen fish because hello, I live in Ohio. Unless I’m by the water, I go for frozen. I also love the lower price point of frozen.

We always keep a couple bags of Fremont Fish Market Shrimp in the freezer to whip up a meal like this one. Two points for peeled and deveined shrimp!

Now let’s talk recipe deets. Since potatoes take the longest to cook, we’re roasting those first. While they get all nice and toasty, you can chop your veggies.

I went with green beans and bell pepper, but cauliflower, broccoli, and Brussels sprouts would also work swimmingly. Just be sure to account for any varying cooking time.

Once the potatoes are par-cooked, we’ll add the vegetables to the pan. Meanwhile, we’re making the magic. AKA the sauce.

It’s a super duper easy mix of fresh lemon juice (save those peels for extra roasting goodness!), melted butter (you gotta), and our DIY Cajun seasoning.

Since shrimp takes next to no time to cook, we’ll add that to the pan last with the sauce. Overcooked shrimp is THE worst, so be careful here.

I think eight minutes is plenty, but don’t go past ten minutes unless you want to eat rubber. Don’t say I didn’t warn you!

I’m like really, REALLY excited for you to make dinner tonight.

Sheet Pan Lemon Cajun Shrimp, Potatoes, and Vegetables

★★★★★ 5 from 6 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 15 minutes
• Cook Time: 43 minutes
• Total Time: 58 minutes
• Yield: 4-6 1x
• Category: Main Meals
• Method: Oven
• Cuisine: Cajun
• Diet: Gluten Free

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Description

Sheet Pan Lemon Cajun Shrimp, Potatoes, and Vegetables is the ultimate healthy, flavorful and filling weeknight dinner!

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Scale 1x2x3x

Ingredients

• 1 lb baby potatoes, quartered
• 1 tbsp extra virgin olive oil
• 2–12oz bags sustainably farmed or wild frozen raw peeled shrimp, thawed
• 3 tbsp unsalted butter, melted
• 2 medium lemons (1/4 cup lemon juice)
• 1 lb green beans, ends trimmed
• 1 bell pepper, sliced

Cajun spice blend:

• 2 1/4 tsp paprika
• 1 ½ tsp kosher salt
• 1 ½ tsp garlic powder
• ¾ tsp ground black pepper
• ¾ tsp onion powder
• ¾ tsp oregano
• ¾ tsp thyme
• 1/4 tsp cayenne pepper (omit if you don’t like heat)

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Instructions

1. Preheat oven to 400°F. Place potatoes on an extra large baking sheet (mine is about 21x14in, if you don’t have an XL, use 2 standard baking sheets) and drizzle with olive oil. Sprinkle with 1/4 tsp sea salt and toss to combine. Bake 20 minutes.
2. Meanwhile, juice the lemons so you can add remaining fruit to the pan for flavor (I halved each lemon half). Remove sheet pan from oven and add green beans, bell pepper and lemons, tossing to combine. Bake for another 15 minutes.
3. While the vegetables cook, mix together lemon juice, melted butter, and cajun seasoning.
4. Remove sheet pan from oven again and add shrimp. Pour lemon butter over everything and use a toss everything together so it’s all coated.
5. Bake until shrimp is pink, about 8 minutes. Discard lemons, sprinkle with cilantro for a pop of color and serve!

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