Sheet Pan Cajun-Spiced Gulf Shrimp with Roasted Vegetables
A vibrant sheet pan meal featuring succulent Gulf shrimp coated in Cajun spices roasted alongside colorful peppers and zucchini for an easy regional Alabama-inspired seafood dish. This american-inspired seafood ready in about 33 minutes pairs large shrimp, peeled and deveined, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips yellow bell pepper
- 1 medium, sliced into 1/2-inch rounds zucchini
- 3 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tbsp lemon juice
- 2 cloves minced garlic
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp Cajun seasoning, 3 tbsp olive oil, 2 minced garlic cloves, and 1 tbsp lemon juice until evenly coated.
- Step 2: Spread 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced zucchini onto a large sheet pan in a single layer. Drizzle with 1 tbsp olive oil and toss to coat.
- Step 3: Roast the vegetables for 10 minutes, then add the seasoned shrimp on top of the vegetables and roast for an additional 6-8 minutes until shrimp are pink and cooked through and vegetables are tender.
- Step 4: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Cajun-Spiced Gulf Shrimp with Roasted Vegetables take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Cajun-Spiced Gulf Shrimp with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Cajun-Spiced Gulf Shrimp with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Cajun-Spiced Gulf Shrimp with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Cajun-Spiced Gulf Shrimp with Roasted Vegetables?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
