Sheet Pan Cajun-Spiced Shrimp with Lemon and Garlic

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quick and flavorful sheet pan shrimp coated in a zesty Cajun spice blend, roasted with lemon slices and garlic for a bright, savory finish. This American-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 180 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp olive oil
1 large, thinly sliced lemon
4 minced garlic cloves
1 tbsp cajun seasoning
1 tsp smoked paprika
3/4 tsp salt
1/2 tsp black pepper
2 tbsp chopped, for garnish fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 3/4 tsp salt, 1/2 tsp black pepper, and 4 minced garlic cloves until evenly coated.
Step 2: Arrange the shrimp in a single layer on a rimmed baking sheet. Scatter thin slices from 1 large lemon evenly over the shrimp.
Step 3: Roast in the preheated oven for 8-10 minutes until shrimp turn pink and opaque and edges are slightly crisp.
Step 4: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and serve immediately with lemon wedges.