Cajun Shrimp Sheet Pan Dinnerjump to recipe
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 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!
This particular Cajun Shrimp Sheet Pan Dinner is simple (in method), but wonderful complex in flavor. We start off by grabbing a variety of Cajun-common vegetables. I opted for okra, red bell pepper, green bell pepper, and a few cloves of garlic (for fun). These are *roughly* chopped (no fuss, right?) and then added to some potatoes that are also roughly chopped. Sprinkle everything with a Cajun-style blend of spices (I really like this “New Bae” one!) and toss with some olive oil. Because our veggies need a little extra time in the oven than our proteins, these will head in first. Bake that pan of colorful nutrition for about 35 minutes!
While baking, we can get started on the star of the sheet pan. Though andouille sausage makes an appearance here, the leading role goes to the remoulade-coated shrimp. If you're new to remoulade, this simple version is about to take your meals by storm. When I make this sauce, I'll double it so that I can have it available in my fridge for an extra punch of flavor whenever the mood strikes me. This remoulade is made by mixing some Sir Kensington's Avocado Oil Mayo (my favorite kind of mayo) with some Sir Kensington's Spicy Brown Mustard. Chopped capers, lemon juice, and a few extra spices are added next. Give it a good mix and you'll be left with one seriously delicious way to marinate your proteins (especially shrimp, pork, and chicken).
I really love and trust Sir Kensington's because I know that their products are made with simple, clean, non-GMO ingredients that I can really feel good about.
From here, take one pound of shrimp that are ready to roll (peeled and deveined) and toss in about half of the sauce that you just made. Nuzzle the shrimp and the chopped andouille sausage in among the almost-finished-cooking vegetables and return the whole pan back to the oven. After a few more minutes, the shrimp will be perfectly cooked, sausage crisped, potatoes browned, and veggies perfectly roasted.
To serve, drizzle the pan with a bite more of the sauce, garnish with dried parsley, and enjoy! If you love sheet pan dinners as much as we do, you might also enjoy this Teriyaki Beef Sheet Pan dinner as well.
Note: if you cannot find andouille sausage, you can also use any other kind of smoked pork sausage.
Order your own Sir Kensington's Avocado Oil Mayo and Spicy Brown Mustard by clicking HERE!
Cajun Shrimp Sheet Pan Dinner
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 1x
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
- 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.