Cajun butter shrimp is an easy one pan dinner. Adding corn on the cob and baby red potatoes completes the dinner.
Hey there, Cynthia from Feeding Big here. I am super excited to share this cajun butter shrimp recipe with you. No only does this Cajun spicy shrimp recipe taste good, it is easy to clean up. What more could a busy Mom want in a recipe?
If shrimp is a family favorite, you will want to make this recipe. If you have little ones in the house, you can adjust the amount of cayenne pepper that you put in the cajun spice mix.
Cajun Butter Shrimp as a Sheet Pan Supper
The first step is to parboil the potatoes. This will only take a few minutes. If you are using fresh corn on the cob, you can place the corn on the sheet pan when you add the potatoes. If you are using frozen corn on the cob, drop the cobs in the boiling water with the potatoes a few minutes before the potatoes are done cooking.
Cajun Butter Shrimp
My family really loved this cajun shrimp recipe. I will be totally honest with you and say that not only did I love the spicy shrimp and vegetables, I loved being able to pull the foil off the pan and toss it in the trash.
Are you and your family lovers of Cajun recipes? Then you will want to try these delicious and easy recipes:
Cajun Tilapia with zucchini (a sheet pan dinner)
Looking for more Cajun Recipes?
Check out Cynthia’s Creole Inspired Gumbo. Why Creole-inspired? Traditional cajun fare didn’t use tomatoes. And this version manages to keep all the flavor without the roux… (making it friendly for our gluten-free friends!)
Or these Creole Chicken Drumsticks with Sauteed Kale – it is a delicious and full flavored meal that takes a single pan for dinner!
- 1 1/2 pounds baby red potatoes
- 6 ears mini corn on the cob Frozen (if you used fresh, cut each ear into thirds
- 1 1/2 pounds large shrimp cleaned and peeled
- 1/2 cup butter melted
- 4 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp granulated onion powder
- Preheat oven to 425. Line a rimmed baking sheet with heavy duty foil.
- If using frozen corn, you can place the corn in the boiling water with the potatoes for about 5 minutes
- Drain the potatoes and corn and then place them on the lined cookie sheet. Add the shrimp to the cookie sheet.
- Add all of the spices to the melted butter. Brush the butter mixture on the potatoes, corn and shrimp.
- Wash baby red potatoes and cut them in half. Parboil for about 15 minutes or until tender.
- Bake about 20 minutes, or until every thing is cooked thoroughly.