Sheet Pan Lemon Cajun Shrimp, Potatoes, and Vegetables
Ingredients
The main ingredients
-
1
lb
baby potatoes, quartered
-
1
tbsp
extra virgin olive oil
-
2-12
oz bags
sustainably farmed or wild frozen raw peeled shrimp, thawed
-
3
tbsp
unsalted butter, melted
-
2
medium
lemons (¼ cup lemon juice)
-
1
lb
green beans, ends trimmed
-
1
medium
bell pepper, sliced
Cajun spice blend
-
2 ¼
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
-
¼
tsp
cayenne pepper (omit if you don't like heat)
Instructions
- Preheat the oven to 400°F.
- Place the quartered potatoes on a large baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to combine. Bake for 20 minutes.
- Juice the lemons and add the remaining lemon halves to the pan for flavor.
- Remove the sheet pan from the oven and add green beans, bell pepper, and the lemon halves, tossing to combine. Bake for another 15 minutes.
- While the vegetables are cooking, mix together the lemon juice, melted butter, and Cajun seasoning.
- Remove the sheet pan again and add the shrimp. Pour the lemon butter mixture over everything and toss to coat.
- Bake until the shrimp are pink, about 8 minutes. Discard the lemon halves, sprinkle with cilantro, and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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