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Today’s Cajun Shrimp Sheet Pan Dinner is brought to you in partnership with my friends at Sir Kensington’s! Featuring their Avocado Oil Mayo and Spicy Brown Mustard, we are bringing you a flavor-packed sheet pan dinner that is sure to WOW your family.
Of all the sheet pan dinners we’ve ever created (and there have been quite a few), I think this one is my favorite. This Cajun Shrimp Sheet Pan Dinner is a little like gumbo, minus all the hard gumbo work. What sends this sheet pan dinner over the moon is a particularly *killer* remoulade sauce, which is made possible by a couple of my favorite healthier alternative condiments from Sir Kensington’s!
Sheet Pan Dinners
Sheet pan dinners are a fantastic meal option for those of us who want minimal fuss to get a meal on the table. We just want to toss some veggies + a starch together, add a protein, bake, and serve. We don’t want to dirty a bunch of ingredients and want all the flavors to work together. Sheet pan people are MY kind of people!
Cajun Shrimp Sheet Pan Ingredients
This particular Cajun Shrimp Sheet Pan Dinner is simple (in method), but wonderfully complex in flavor.
For the Sheet Pan Dinner
- 1 1/2 pounds of red potatoes
- 1/2 pound of okra
- 1 red bell pepper
- 1 green bell pepper
- 1 tablespoon of Cajun seasoning (I really like this “New Bae” one!)
- 1 teaspoon of sea salt
- 1/2 of an onion
- 1 tablespoon of extra-virgin olive oil
- 12 ounces andouille sausage
- 1 pound of medium-large shrimp
- Dried parsley, for garnish
For the Remoulade Sauce
- 1 cup of mayonnaise
- 1/4 cup of spicy brown mustard
- 2 tablespoons of lemon juice
- 1 tablespoon of capers
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of pepper
- 1 tablespoon of hot pepper sauce
How to Make Cajun Shrimp Sheet Pan Dinner
Sheet pan dinners are EASY, y’all. Here’s how you’ll bring this colorful dinner together:
- Preheat the oven to 375°F.
- Toss the veggies in EVOO, season, and bake – spread the vegetables onto a large rimmed baking sheet in one layer (you may need two sheets for this), then season with the salt and Cajun seasoning, toss with olive oil, and bake for 35 minutes.
- Make the remoulade – while the vegetables are baking, make the remoulade by whisking all of the ingredients together in a medium-sized bowl.
- Toss the shrimp with remoulade sauce – add the shrimp to another medium-sized bowl and toss with half of the remoulade sauce.
- Add the shrimp to the pan and bake – once the vegetables have finished baking, remove the pan from the oven and toss the veggies, scraping up from the bottom of the pan. Place the shrimp and sausage on top of the vegetables, and return the pan to the oven and bake for 15 minutes at 375°F.
- Let cool, garnish, and enjoy – remove the pan from the oven, let cool for about 5 minutes, garnish with dried parsley, and serve with additional remoulade sauce.
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Cajun Shrimp Sheet Pan Dinner
Ingredients
For the Sheet Pan Dinner:
- 1 1/2 pounds red potatoes skin-on, cut into 1-inch cubes
- 1/2 pound okra sliced lengthwise
- 1 red bell peppers deseeded and sliced into 1-inch rings
- 1 green bell pepper deseeded and sliced into 1-inch rings
- 1 tablespoon Cajun seasoning such as this one
- 1 teaspoon sea salt
- 1/2 onion cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 12 ounces andouille sausage cut into 1-inch slices
- 1 pound medium-large shrimp
- Dried parsley for garnish
For the Remoulade Sauce:
- 1 cup mayonnaise
- 1/4 cup spicy brown mustard
- 2 tablespoons lemon juice
- 1 tablespoon capers drained and chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 tablespoon hot pepper sauce optional
Instructions
- Preheat oven to 375 F.
- Spread the vegetables onto a large rimmed baking sheet in one layer (you may need two sheets for this), then season with the salt and Cajun seasoning. Toss with olive oil and bake for 35 minutes.
- While the vegetables are baking, make the remoulade by whisking all of the ingredients together in a medium-sized bowl.
- Add the shrimp to another medium-sized bowl and toss with half of the remoulade sauce.
- Once the vegetables have finished baking, remove from the oven and toss, scraping up from the bottom of the pan. Place the shrimp and sausage on top of the vegetables.
- Return the pan to the oven and bake for 15 minutes at 375 F.
- Remove pan from the oven, let cool for about 5 minutes, garnish with dried parsley, and serve with additional remoulade sauce.
Sarah Cooper says
I thought this was delicious! Will go into a meal rotation for sure. I left out the hot sauce and am REAL glad I did lol. But I used extra spicy Cajun seasoning, so same difference. Love that it was so easy to clean up too! Thank you!
Amber Link says
I’m so glad you liked it Sarah! It is a favorite in our house for sure. The spice level definitely varies based on the seasoning and sausage you use!
Jenny B says
Do you have a recommendation for a sub for okra. Do not care for it Otherwise sounds great and easy. Thanks
Brandi Schilhab says
Really any other veggie that you like would work, Jenny! Green beans, broccoli, and cauliflower would all be yummy!
Sarah H. says
I think this is my new favorite recipe! So much flavor! I used Old Bay Seasoning as the cajun seasoning and it wasn’t too spicy even for my 2 year old. I’ve never had more tender shrimp and loved the remoulade sauce paired with it!
Brandi Schilhab says
This is literally my favorite recipe on the site, Sarah! So yummy! So glad you loved it!