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Easy Spicy Sheet Pan Cajun Shrimp Recipe with Perfect Summer Vegetables

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A quick and easy sheet pan meal featuring spicy Cajun shrimp roasted alongside fresh summer vegetables, perfect for busy weeknights and summer dinners.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil (extra virgin)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for vegetables)
  • Optional garnishes: fresh parsley or cilantro, chopped
  • Optional garnishes: lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Mix well to make the Cajun seasoning.
  3. Place the peeled and deveined shrimp in a medium bowl. Drizzle 2 tablespoons olive oil over them, then sprinkle half of the Cajun seasoning mix. Toss well to coat evenly and set aside to marinate for about 5 minutes.
  4. In a large bowl, combine sliced zucchini, yellow squash, red bell pepper, red onion wedges, and minced garlic. Drizzle 1 tablespoon olive oil over the veggies. Sprinkle the remaining Cajun seasoning over the vegetables and toss to coat thoroughly.
  5. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spread the seasoned vegetables out evenly in a single layer on the sheet pan.
  6. Roast the vegetables in the preheated oven for 10 minutes to start softening and caramelizing.
  7. Remove the pan from the oven and scatter the seasoned shrimp over the partially roasted vegetables, spreading them out so they are not piled up.
  8. Return the pan to the oven and roast for an additional 8-10 minutes, until shrimp turn pink and opaque and vegetables are tender with golden edges. Watch carefully to avoid overcooking the shrimp.
  9. Remove from oven. If desired, sprinkle fresh chopped parsley or cilantro over the top and serve with lemon wedges for squeezing.

Notes

Do not overcrowd the pan to avoid steaming the shrimp and vegetables. Use high heat (425°F) for caramelization and crisp edges. Pat shrimp dry before seasoning for better coating. Adjust cayenne pepper to control spice level. Let the sheet pan rest for 5 minutes after roasting to let flavors settle. For denser vegetables like eggplant, roast a few minutes longer before adding shrimp. Leftovers keep well refrigerated for up to 2 days and reheat gently in oven or skillet to maintain texture.

Nutrition

Keywords: Cajun shrimp, sheet pan meal, spicy shrimp, summer vegetables, easy dinner, quick recipe, gluten-free, healthy seafood

Find it online: https://sofiaspice.com/easy-spicy-sheet-pan-cajun-shrimp-recipe-with-perfect-summer-vegetables/