Our Cajun Shrimp Sheet Pan Dinner has all the bold, craveable flavors of gumbo – but with a fraction of the work!
Table of Contents
- This recipe is…
- Why You’ll Love This Cajun Shrimp Recipe
- Cajun Shrimp Sheet Pan Dinner Recipe Ingredients
- Recipe Variations and Modifications
- How to Make This Shrimp Sheet Pan Dinner
- Cajun Shrimp Recipe Tip
- How to Serve Cajun Shrimp Sheet Pan Dinner
- How to Store and Reheat
- Frequently Asked Questions
- More of Our Best Sheet Pan Recipes
- Cajun Shrimp Sheet Pan Dinner Recipe
This recipe is…
Of all the sheet pan dinners we’ve ever created (and there have been quite a few), this is one of our all-time favorites. This Cajun Shrimp Sheet Pan Dinner is a little like gumbo…minus all the hours of hard work and dirty pots and pans that usually go into making this southern classic.
What sends this sheet pan dinner over the moon is a particularly *killer* remoulade sauce, which is made possible by a couple of our favorite healthier alternative condiments.
Made with okra, red potatoes, and bell peppers, this sheet pan dinner is already packed with veggies. But if you’d like to serve it alongside a fresh salad, we recommend our Arugula Salad with Lemon and Sea Salt, Spinach Salad with Spicy Lemon Salad Dressing, or 3 Greens Refrigerator Salad.
Why You’ll Love This Cajun Shrimp Recipe
- All the flavor of shrimp gumbo without all the work!
- Sheet pan meals = fewer dirty pots and pans to clean up
- Just 10 minutes of prep!
Cajun Shrimp Sheet Pan Dinner Recipe Ingredients
This particular Cajun Shrimp Sheet Pan Dinner is simple (in method), but wonderfully complex in flavor. Find ingredient notes (including substitutions and swaps) below.
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 (we like this “New Bae” blend)
- 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 (we like Sir Kensington’s Avocado Oil Mayonnaise)
- 1/4 cup of spicy brown mustard( our top pick is this one)
- 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
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here are a few easy ways to make this Louisiana Cajun shrimp recipe recipe your own:
- Swap your starches – if you’d rather, you can skip the potatoes and serve this dish alongside some steamed rice.
- Homemade v. store-bought – if you can find a pre-made version of French remoulade, feel free to save some time by using it instead of our homemade remoulade.
How to Make This Shrimp Sheet Pan Dinner
Here’s how you’ll bring this easy and colorful sheet pan dinner together.
Step 1: Spread the vegetables on a large rimmed baking sheet in one layer (you may need two sheets for this). Season with the salt and Cajun seasoning, toss with olive oil, and bake in a 375°F oven for 35 minutes.
Step 2: While the vegetables are baking, make the remoulade by whisking all of the ingredients together in a medium-sized bowl.
Step 3: Add the shrimp to another medium-sized bowl and toss with half of the remoulade sauce.
Step 4: 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.
Remove the pan from the oven and let cool for about 5 minutes. Garnish with dried parsley, and serve with additional remoulade sauce.
Cajun Shrimp Recipe Tip
Buy cleaned shrimp – save yourself some time by buying shrimp from your fish market or grocery store that’s already been cleaned and deveined.
How to Serve Cajun Shrimp Sheet Pan Dinner
After giving this dish about 5 minutes to cool, garnish with the parsley and serve with additional remoulade sauce.
If you’d like to serve this dish alongside a salad, check out our Arugula Salad with Lemon and Sea Salt, Spinach Salad with Spicy Lemon Salad Dressing, or 3 Greens Refrigerator Salad.
How to Store and Reheat
Refrigerate the shrimp-sausage-veggie mix and remoulade separately in airtight containers. The shrimp mix should be eaten within a day or two, while the remoulade will last for up to two weeks.
To reheat the dish, place the sausage and veggies on a sheet pan and place in a 375 degree oven for 10 minutes. Then, add the shrimp and cook for an additional 5 minutes. Serve with the leftover remoulade.
Frequently Asked Questions
Remoulade is a classic condiment that goes back for centuries, and was brought to New Orleans by the French. The sauce is mayonnaise-based, and usually includes ingredients like mustard, cornichons or capers, and spices.
Our quick and easy version also gets big flavor boosts from garlic and onion powder, lemon juice, and hot sauce.
Cajun spice blends vary by brand, but most recipes usually include ingredients like black and/or white pepper, cayenne pepper, onion powder, garlic powder, and paprika.
Our go-to choice is Primal Palate’s New Bae blend, which is made with Himalayan pink salt, paprika, celery seed, black pepper, ancho chili powder, cayenne, cardamom, allspice, mace, and bay leaves.
More of Our Best Sheet Pan Recipes
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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.
Nutrition
Excited to make this, what would you sub for all the peppers. I plan to use one, but know they most likely won’t be eaten by my family.
My family loved this meal! Thank you!
Woohoo! We are so happy it was a hit with the family!!
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!
This is literally my favorite recipe on the site, Sarah! So yummy! So glad you loved it!
Do you have a recommendation for a sub for okra. Do not care for it Otherwise sounds great and easy. Thanks
Really any other veggie that you like would work, Jenny! Green beans, broccoli, and cauliflower would all be yummy!
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!
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!