Sheet Pan Cajun-Spiced Shrimp with Roasted Sweet Corn and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bold Cajun-seasoned shrimp roasted alongside sweet corn and colorful bell peppers for a smoky, vibrant, and easy sheet pan dinner. This caribbean-inspired seafood (gluten free) ready in about 25 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.

Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large rimmed baking sheet with foil. In a large bowl, toss 1 lb peeled and deveined shrimp, 2 ears of corn cut into thirds, 1 sliced red bell pepper, and 1 sliced yellow bell pepper with 3 tbsp olive oil.
  2. Step 2: Sprinkle 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the shrimp and vegetables. Toss well to ensure everything is evenly coated with spices.
  3. Step 3: Spread the shrimp and vegetables in a single layer on the prepared baking sheet. Roast in the oven for 12-15 minutes, stirring halfway through, until the shrimp turn pink and opaque and the vegetables are tender with slight charred edges.
  4. Step 4: Remove from oven and serve immediately with fresh lime wedges to squeeze over the top for a bright finish.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Cajun-Spiced Shrimp with Roasted Sweet Corn and Bell Peppers take to make?

Total time is about 25 minutes (10 min prep + 15 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 Shrimp with Roasted Sweet Corn and Bell Peppers?

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 Shrimp with Roasted Sweet Corn and Bell Peppers?

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 Shrimp with Roasted Sweet Corn and Bell Peppers 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.

Is Sheet Pan Cajun-Spiced Shrimp with Roasted Sweet Corn and Bell Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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