Sheet Pan Cajun-Spiced Shrimp and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A simple sheet pan dinner with succulent shrimp and crisp-tender vegetables tossed in bold Cajun spices and roasted to perfection. This Italian recipe, ready in about 22 minutes, pairs large shrimp, red bell pepper, yellow squash 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, peeled and deveined large shrimp
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds yellow squash
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 3 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Add 1 lb peeled and deveined shrimp, 1 large red bell pepper cut into 1-inch pieces, 1 medium yellow squash sliced into 1/2-inch rounds, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small red onion cut into wedges. Toss well to coat everything evenly with the spice mixture.
4. Step 4: Spread the shrimp and vegetable mixture evenly on the prepared baking sheet in a single layer.
5. Step 5: Roast in the preheated oven for 10-12 minutes until shrimp are opaque and vegetables are tender with slightly caramelized edges.
6. Step 6: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley. Serve immediately with lemon wedges for squeezing over.