Cajun Sheet Pan Shrimp and Sausage
Shrimp, smoked sausage, peppers and corn roast with Cajun seasoning in 20 minutes. Shrimp cook in 5 minutes, which is why they go on last.
Cajun Sheet Pan Shrimp and Sausage
Course: Main CourseDifficulty: Easy4
servings10
minutes20
minutesShrimp, smoked sausage, peppers and corn roast with Cajun seasoning in 20 minutes. Shrimp cook in 5 minutes, which is why they go on last.
Ingredients
1 1/2 lb large shrimp, peeled and deveined, tails off
12 oz smoked sausage, sliced into 1/2-inch coins
2 cups corn kernels (frozen is fine)
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 lemon, cut into wedges
2 tablespoons chopped parsley
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the sausage, peppers, onion and corn with 2 tablespoons of the oil and half the Cajun seasoning.
- Spread them in one layer and roast for 10 minutes, until the sausage starts to brown.
- Mist the shrimp with a olive oil sprayer or toss them with the remaining oil.
- Season the shrimp with the rest of the Cajun spice, garlic powder and salt.
- Add the shrimp to the pan in a single layer.
- Roast for 6 to 8 minutes, until the shrimp are pink and curled and the sausage is hot.
- Squeeze lemon over the pan, sprinkle with parsley and serve with rice or crusty bread.
Notes
- Check Cajun blends for salt before adding more. Large shrimp take 6 to 8 minutes, so adjust for smaller sizes. Eat leftovers the next day.
Why the shrimp go on last
Large shrimp need only a few minutes, while sausage and peppers need a head start. Adding the shrimp late keeps them tender and pink instead of rubbery. The corn picks up the Cajun spice and gets a little charred.
Shrimp size changes the timing, which the card notes. Buy large ones when you can, because small shrimp curl up tight and go dry. Peeled and deveined saves a lot of fuss on a weeknight.
Cajun Sheet Pan Shrimp and Sausage swaps
Andouille gives more heat than smoked sausage. Frozen corn works straight from the bag. Do not use pre-cooked shrimp, because they turn tough in the oven.
Serve it with
Rice, grits or a hunk of crusty bread to catch the spiced oil. A cold slaw on the side cools things down.
Heat level depends on the blend. If your family is cautious, start with the lower amount of seasoning and pass hot sauce at the table. A squeeze of lemon at the end ties it together.
Leftovers and the usual error
Shrimp are best eaten fresh, so plan on finishing the pan the next day and no later. Reheat gently in a skillet. The common mistake is salting heavily without tasting the blend first, since many are already salty.
Cajun Sheet Pan Shrimp and Sausage at a glance
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Servings: 4 servings
- Ingredients: 12, led by shrimp, smoked sausage, corn kernels (frozen is fine), green bell pepper
Tips for Cajun Sheet Pan Shrimp and Sausage
Check Cajun blends for salt before adding more. Large shrimp take 6 to 8 minutes, so adjust for smaller sizes. Eat leftovers the next day.
Cajun Sheet Pan Shrimp and Sausage FAQ
How long does Cajun Sheet Pan Shrimp and Sausage take?
Cajun Sheet Pan Shrimp and Sausage takes 20 minutes of cooking after 10 minutes of prep.
How many people does Cajun Sheet Pan Shrimp and Sausage serve?
This recipe makes 4 servings.
What do I need to make Cajun Sheet Pan Shrimp and Sausage?
12 ingredients, led by shrimp, smoked sausage, corn kernels (frozen is fine), green bell pepper. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
