Description
My go-to weeknight dinner when I'm craving shrimp is this filling sheet pan (not skillet) shrimp. We're talking lots of veg, roasted potatoes, to-die-for lemon Cajun sauce, and perfectly cooked seasoned shrimp (no rubbery shrimp allowed!). I love that it's a complete meal with veggies, carbs, and protein all in one, ya know? Dinner's ready in about 45 minutes, most of which is passive baking the potatoes.
Ingredients
Units
Scale
- 1 1/4 lbs baby potatoes (I use red), halved or quartered
- 1 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 2 12-16oz bags sustainably farmed or wild raw peeled shrimp, thawed if frozen and patted dry
- 3 tbsp unsalted butter, melted
- 1/4 cup fresh lemon juice
- 12-16 oz bag fresh trimmed green beans
- 1 red bell pepper, sliced
- parsley, for garnish (optional)
Cajun seasoning:
- 2 1/4 tsp paprika
- 1 1/2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 3/4 tsp ground black pepper
- 3/4 tsp onion powder
- 3/4 tsp oregano
- 3/4 tsp thyme
- pinch of red pepper flakes
Instructions
- Preheat oven to 425°F. Place potatoes on an extra large sheet pan (if you don't have an XL, use 2 standard baking sheets) and drizzle with olive oil. Sprinkle with salt and toss to combine. Bake 15 minutes.
- Remove sheet pan from oven and add green beans and pepper, tossing to combine with a spatula. Bake for another 15 minutes.
- While the vegetables cook, place butter in a medium heat-proof bowl. Microwave in 15 second increments, until melted. Add cajun seasonings and lemon juice, whisking to combine. If the mixture solidifies, you can warm in the microwave for 10 seconds.
- 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 and in an even layer.
- Bake until shrimp is just opaque, about 7-8 minutes. Sprinkle with parsley for a pop of color and serve!
Notes
Sometimes I toss the juiced lemons in with the veggies for extra lemony goodness!