Our Cajun Shrimp Sheet Pan Dinner delivers the bold, comforting flavors of shrimp gumbo with a fraction of the effort.
Table of Contents
- This recipe is…
- Why You’ll Love This Cajun Shrimp Recipe
- Cajun Shrimp Sheet Pan Dinner Recipe Ingredients
- Recipe Variations and Modifications
- How to Make This Shrimp Sheet Pan Dinner
- Cajun Shrimp Recipe Tip
- How to Serve Cajun Shrimp Sheet Pan Dinner
- How to Store and Reheat
- Frequently Asked Questions
- More of Our Best Sheet Pan Recipes
- Cajun Shrimp Sheet Pan Dinner Recipe
- Recipe Contributors
This recipe is…
This sheet pan dinner is one of our favorites: all the deep, savory notes of gumbo—without the long simmer and many pots. A bright, tangy remoulade ties everything together and gives each bite a creamy, zesty lift.
The tray roasts okra, red potatoes, and colorful bell peppers alongside smoky andouille and succulent shrimp. It’s a satisfying, vegetable-forward dinner that comes together quickly and cleans up easily.
Why You’ll Love This Cajun Shrimp Recipe
- All the flavor of a shrimp gumbo without the fuss
- Sheet pan cooking means minimal cleanup
- Only about 10 minutes of hands-on prep
Cajun Shrimp Sheet Pan Dinner Recipe Ingredients
This dinner is straightforward to make but layered with flavor. Below are the main ingredients and notes for simple swaps or substitutions.
For the sheet pan:
- 1 1/2 pounds red potatoes, cut into 1-inch cubes
- 1/2 pound okra, trimmed and halved lengthwise
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon Cajun seasoning
- 1 teaspoon sea salt
- 1/2 onion, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 12 ounces andouille sausage, sliced
- 1 pound medium-large shrimp, peeled and deveined
- Dried parsley for garnish
For the remoulade:
- 1 cup mayonnaise
- 1/4 cup spicy brown mustard
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained and chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon hot sauce (optional)
A complete ingredient list with exact amounts is included in the recipe card below.
Recipe Variations and Modifications
Make the recipe your own with these easy adjustments:
- Swap the starch: Skip the potatoes and serve the shrimp and sausage over steamed rice if you prefer.
- Use store-bought remoulade: If you’re short on time, a pre-made remoulade or special sauce works well in place of the homemade version.
How to Make This Shrimp Sheet Pan Dinner
Follow these steps to build a colorful, flavorful sheet pan dinner.
Step 1: Preheat the oven to 375°F. Arrange the potatoes, okra, bell peppers, and onion on a large rimmed baking sheet in a single layer (use two sheets if needed). Sprinkle with sea salt and Cajun seasoning, drizzle with olive oil, and toss to coat. Roast for 35 minutes.
Step 2: While the vegetables roast, whisk together the remoulade ingredients in a medium bowl until smooth.
Step 3: Place the shrimp in a medium bowl and toss with half of the remoulade to coat.
Step 4: When the vegetables are done, remove the pan and give them a quick toss, scraping up any browned bits. Top the vegetables with the shrimp and andouille slices. Return the sheet pan to the oven and bake 15 more minutes at 375°F, until the shrimp are opaque and cooked through.
Let the pan cool 5 minutes, garnish with dried parsley, and serve with the remaining remoulade on the side.
Cajun Shrimp Recipe Tip
Buy already cleaned shrimp to cut prep time—ask your fishmonger or pick deveined, peeled shrimp at the grocery store.
How to Serve Cajun Shrimp Sheet Pan Dinner
After a brief rest, garnish with parsley and serve with extra remoulade for dipping. The dish pairs well with a simple green salad or steamed rice to soak up the sauce.
How to Store and Reheat
Store the shrimp-and-vegetable mix and the remoulade separately in airtight containers. The shrimp mix is best eaten within 1–2 days; the remoulade will keep up to two weeks refrigerated.
To reheat, spread the sausage and vegetables on a sheet pan and warm in a 375°F oven for about 10 minutes. Add the shrimp and heat 4–5 minutes more until warmed through. Serve with reserved remoulade.
Frequently Asked Questions
Remoulade is a mayonnaise-based condiment of French origin that became a New Orleans classic. It typically includes mustard and pickled elements like capers or cornichons plus spices. Our version adds lemon juice, garlic and onion powders, and hot sauce for a quick, tangy sauce.
Cajun blends vary but usually contain paprika, cayenne, black pepper, onion powder, and garlic powder, often with additional spices like celery seed or cayenne for heat.
More of Our Best Sheet Pan Recipes
If you tried this Cajun Shrimp Sheet Pan Dinner, please leave a star rating and share your thoughts in the comments below!
Cajun Shrimp Sheet Pan Dinner
Ingredients
For the Sheet Pan Dinner:
- 1 1/2 pounds red potatoes, skin-on, cut into 1-inch cubes
- 1/2 pound okra, sliced lengthwise
- 1 red bell pepper, deseeded and sliced
- 1 green bell pepper, deseeded and sliced
- 1 tablespoon Cajun seasoning
- 1 teaspoon sea salt
- 1/2 onion, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 12 ounces andouille sausage, cut into 1-inch slices
- 1 pound medium-large shrimp
- Dried parsley, for garnish
For the Remoulade Sauce:
- 1 cup mayonnaise
- 1/4 cup spicy brown mustard
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained and chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 tablespoon hot pepper sauce (optional)
Instructions
- Preheat oven to 375°F.
- Spread the vegetables on a large rimmed baking sheet in one layer, season with salt and Cajun seasoning, toss with olive oil, and bake for 35 minutes.
- While vegetables bake, whisk all remoulade ingredients together in a medium bowl.
- Add shrimp to a bowl and toss with half of the remoulade sauce.
- When vegetables are done, remove the pan, toss and scrape up any browned bits. Place the shrimp and sausage on top of the vegetables.
- Return the pan to the oven and bake 15 minutes at 375°F.
- Remove from oven, let cool 5 minutes, garnish with dried parsley, and serve with additional remoulade.
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Recipe Contributors
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