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Sheet Pan Lemon Cajun Shrimp, Potatoes, and Vegetables

URL: https://www.hummusapien.com/sheet-pan-cajun-shrimp-potatoes/

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

  1. Preheat the oven to 400°F.
  2. 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.
  3. Juice the lemons and add the remaining lemon halves to the pan for flavor.
  4. 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.
  5. While the vegetables are cooking, mix together the lemon juice, melted butter, and Cajun seasoning.
  6. Remove the sheet pan again and add the shrimp. Pour the lemon butter mixture over everything and toss to coat.
  7. 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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