One pan dinners are truly the best thing to ever be invented. They're easy to prepare, assemble, bake, and eat time and time again. Virtually everything can be made into a simple sheet pan meal like my chicken sausage sheet pan or my salmon sheet pan. Naturally, I needed to add this one sheet pan cajun shrimp and veggies dinner to add to the mix. Spicy, simple, packed with insane flavor, this is a recipe to add to your weekly rotation for sure!
Sheet pan recipes come in a variety of combinations, and are excellent for busy weeks, busy weekends, and are great in every season. You simply cannot go wrong with making this sheet pan shrimp and veggies even if you tried!
Jump to:
- What is a sheet pan dinner?
- What are the ingredients for this sheet pan recipe?
- Step by Step Instructions
- Swaps and Substitutions
- Why you'll love this recipe
- Ways to serve this sheet pan dinner
- Storage and Reheating Instructions
- Hungry for more?
- Did you like this recipe? Share it!
- One Sheet Pan Cajun Shrimp and Veggies Dinner
What is a sheet pan dinner?
A sheet pan dinner is simply a recipe that is all done on one pan from start to finish. No other equipment required. The reason I love these so much is because it doesn't make much to prepare for in advance. You can chop vegetables ahead of time if you'd prefer, and then toss it all on one sheet. This is a meal prep or a busy weeknight's parents dream!
What are the ingredients for this sheet pan recipe?
- Shrimp - I like the wild Argentinian shrimp from Trader Joe's for this recipe. The shrimp are just large enough, and are already peeled and deveined. Easy peasy.
- Vegetables - Standard veggies for sheet pans, for me, are peppers, onions, and I love the addition of zucchini to this. The sweet potato was a last minute, game time decision, but I really loved how it tasted altogether.
- Cajun Seasoning - One of my favorite seasonings to spice up any dish.
- Olive Oil - two tablespoons is perfect for the veggies to roast.
See the recipe card below for more information about specific measurements and quantities.
Step by Step Instructions
Step 1: Slice the peppers into thin strips and the sweet potato into thin circles. Chop the sweet potato circles in half.
Step 2: Dice the onion into smaller segments and separate.
Step 3: Slice a large zucchini into thick 1" circles.
Step 4: Rinse and pat dry the shrimp, then drizzle olive oil and seasoning. Toss to combine then set aside.
Step 5: Place all of the veggies onto a sheet pan lined with parchment, then drizzle olive oil on top along with a sprinkling of salt. Bake in a 400º oven for 20 minutes.
Step 6: Then, add the shrimp and bake for an additional 7 minutes or until the shrimp are opaque.
HINT: Try not to overcrowd the pan with a million cuts of veggies as it will hinder the cooking and roasting of the veggies. Rather, it'll steam and wilt and get very soggy.
Swaps and Substitutions
- Shrimp - while this recipe is based on using shrimp, you can easily swap out for chicken.
- Seasoning - not into cajun? Use an adobo or even a fajita seasoning!
- Veggies - the vegetable options here should match in baking time. Vegetables that have water in them like zucchini, peppers all bake within the same time frame. Consider this when choosing the vegetables to add to this sheet pan.
Why you'll love this recipe
- This recipe is done in just 30 minutes and pairs with a variety of different sides such as:
- Potatoes like my garlic and herb mashed potatoes
- Rice like long grain, white, or brown rice.
- Pastas like orzo, farfalle, or even rotini
- Served as is for a low carb option.
- If you're looking to make easy recipes for the week as a meal prep, this is the perfect recipe for that!
- This is versatile and can absolutely be kid friendly!
- You've got dinner from oven to table in just 30 minutes, so there's no need to scramble last minute for a weeknight dinner.
Ways to serve this sheet pan dinner
- Use this as a base for other proteins for sheet pans like salmon, meatballs, chicken tenders, etc.
- Meal prep for lunch 1-2 days.
- Prepare all of the ingredients on a Sunday night to make Monday night for dinner. No guesswork!
Storage and Reheating Instructions
To Store: Put all of the leftovers in an airtight container and place in the fridge. Because of the shrimp, I don't fully recommend stretching these leftovers longer than 2 days.
To Freeze: Simply place the ingredients in a freezer-friendly container and place in the fridge for up to 1 month. Thaw in the fridge overnight.
To Reheat: You can microwave the ingredients under a damp paper towel for 2 minutes, or place in a skillet on the stove with some oil over medium heat. heat until everything becomes fragrant and hot.
Hungry for more?
Here are some other easy dinner options I'm confident you'll love!
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
One Sheet Pan Cajun Shrimp and Veggies Dinner
Equipment
- sheet pan
- mixing bowl
- tongs
- cutting board
- sharp knife
Ingredients
- 2 large bell peppers thinly sliced
- 1 large zucchini sliced into 1" circles
- 1 medium sweet potato sliced then diced
- 1 medium yellow onion diced
- 1 lb wild caught shrimp peeled and deveined
- 2 tablespoon olive oil divided
- 1 tablespoon cajun seasoning
Instructions
- Slice the peppers into thin strips and the sweet potato into thin circles. Chop the sweet potato circles in half.
- Dice the onion into smaller segments and separate.
- Slice a large zucchini into thick 1" circles.
- Rinse and pat dry the shrimp, then drizzle olive oil and seasoning. Toss to combine then set aside.
- Place all of the veggies onto a sheet pan lined with parchment, then drizzle olive oil on top along with a sprinkling of salt. Bake in a 400º oven for 20 minutes. Then, add the shrimp and bake for an additional 7 minutes or until the shrimp are opaque.
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