Cajun Shrimp & Veggie Sheet Pan

$- 1 lb large shrimp, peeled and deveined - 1 bell pepper (any color), sliced - 1 zucchini, sliced - 1 red onion, cut into wedges - 2 cups cherry tomatoes - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Shrimp: 1 lb - Bell pepper: 1 - Zucchini: 1 - Red onion: 1 - Cherry tomatoes: 2 cups - Olive oil: 3 tablespoons - Cajun seasoning: 2 tablespoons - Garlic powder: 1 teaspoon - Salt and pepper: to taste - Fresh parsley: as needed for garnish - Alternatives for shrimp: You can use chicken or firm tofu. - Vegetable swaps: Try asparagus, broccoli, or green beans instead. - Cajun seasoning options: Use store-bought blends or mix your own with paprika and cayenne. Prepping the shrimp Start by rinsing the shrimp under cold water. Make sure they are peeled and deveined. Pat them dry with a paper towel. This helps the seasoning stick better. In a large bowl, mix the shrimp with olive oil, Cajun seasoning, garlic powder, salt, and pepper. Toss until every shrimp is coated well. Chopping the vegetables Grab your bell pepper, zucchini, red onion, and cherry tomatoes. Slice the bell pepper into strips. Cut the zucchini into rounds. For the red onion, cut it into wedges. Lastly, leave the cherry tomatoes whole. This mix of colors will make your dish pop! Layering vegetables Preheat your oven to 425°F (220°C). On a large sheet pan, arrange the veggies in an even layer. Start with the bell pepper, then add zucchini, red onion, and cherry tomatoes. Spread them out so they cook evenly. Adding shrimp Once the veggies are ready, add the seasoned shrimp on top. Mix them gently with the vegetables. Make sure everything is in a single layer. This helps with even cooking and ensures the shrimp and veggies get nice and tender. Oven settings Place the sheet pan in the preheated oven. Set the timer for 12-15 minutes. This is the magic time for cooking shrimp and veggies. Cooking time and doneness indicators Check the shrimp after 12 minutes. They should turn pink and opaque. If they look good, and the veggies are tender, it’s time to take them out. Let the dish cool for a minute. Then, sprinkle fresh parsley on top for a nice touch! When you cook on a sheet pan, space matters. Leave room between the shrimp and veggies. This helps them cook evenly. If they are too close, they may steam instead of roast. Layering is also key. Spread the veggies in a single layer. This way, they get nice and crispy. When you add shrimp, mix them with the veggies. This helps all the flavors blend. Want to amp up the taste? You can add extra spices. Try some smoked paprika or cayenne for heat. A pinch of thyme or oregano can also boost flavor. Fresh herbs add a nice touch, too. Parsley is great for garnish, but you can use basil or cilantro. Just chop them fine and sprinkle on top before serving. One big mistake is overcrowding the pan. If you fill it too much, your food will not cook right. This can make the veggies soft instead of crisp. Another mistake is underseasoning. Use enough Cajun seasoning, salt, and pepper. This makes sure the dish has the full flavor it deserves. Don't be shy with your spices! {{image_2}} You can change up the protein in this dish. Try chicken or tofu for a twist. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces. Season them just like the shrimp. If you choose tofu, opt for firm or extra-firm. Cut it into cubes and press to remove excess water. Seafood can also work well. If you want a mix, add scallops or fish. Cod or tilapia pairs nicely with Cajun flavor. Just adjust cooking time based on the protein you use. Using seasonal veggies makes this dish fresh and tasty. In spring and summer, use zucchini, bell peppers, and cherry tomatoes. They add color and sweetness. You can also add asparagus or green beans for more crunch. For fall and winter, think about heartier options. Use root veggies like carrots or sweet potatoes. Brussels sprouts also add depth. They caramelize beautifully in the oven and enhance the dish. If you're looking for low-carb or keto options, skip the starchy veggies. Instead, use leafy greens like spinach or kale. They cook quickly and add great nutrients. You can still enjoy the same Cajun flavor by adjusting the spice mix. For a vegetarian version, swap the shrimp for chickpeas or lentils. They provide protein and soak up flavors well. Add more veggies like broccoli or cauliflower for a filling meal. This way, you still get a delicious dish that everyone can enjoy. Store your leftovers in an airtight container. Make sure to cool the dish first. Place it in the fridge within two hours after cooking. This keeps the food safe and fresh. Leftovers should last three to four days in the fridge. Label the container with the date to track freshness. You can reheat the Cajun shrimp and veggies in two ways: microwave or oven. For the microwave, place a serving on a plate. Heat for one to two minutes. Stir halfway to warm evenly. For the oven, preheat to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10 minutes or until warm. The oven keeps the texture better than the microwave. Freezing is a great option for long-term storage. First, let the dish cool completely. Then, place it in a freezer-safe container. You can also use a freezer bag. Remove as much air as possible to prevent freezer burn. Label and date the bag. The dish can last up to three months in the freezer. To use it, thaw overnight in the fridge before reheating. You can tell the shrimp are done by their color and texture. Cooked shrimp change from a gray color to a bright pink. They also curl up into a "C" shape when done. If they are still gray, they need more time. Yes, you can prepare this dish ahead of time. Chop the veggies and season the shrimp in advance. Store them in the fridge for up to a day. Just remember to keep the shrimp and veggies separate until you are ready to cook. This helps keep everything fresh. This dish pairs well with many sides. Here are some ideas: - Rice or quinoa for a filling base - A simple green salad for freshness - Crusty bread to soak up any juices - Roasted potatoes for extra flavor This blog post guided you through making a flavorful Cajun shrimp and veggie sheet pan meal. We covered ingredients, measurements, and substitutions to fit your needs. The step-by-step instructions ensure you prepare and cook with ease. I shared tips for perfect results and variations to keep things interesting. Remember to store any leftovers properly and reheat for the best taste. Enjoy making this dish, and feel free to experiment with flavors and ingredients that inspire you. Happy cooking!$

Cajun Shrimp & Veggie Sheet Pan

Savor the flavors of a Cajun Shrimp & Veggie Sheet Pan dinner that’s quick, delicious, and perfect for busy weeknights! With juicy shrimp, colorful veggies, and zesty Cajun seasoning, this one-pan meal is ready in just 25 minutes. Perfect for family dinners or meal prep, it’s a go-to recipe you won’t want to miss. Click through for the full recipe and make your dinner unforgettable! #CajunShrimp #SheetPanRecipes #HealthyCooking #QuickMeals

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Ingredients

1 lb large shrimp, peeled and deveined

1 bell pepper (any color), sliced

1 zucchini, sliced

1 red onion, cut into wedges

2 cups cherry tomatoes

3 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

On a large sheet pan, arrange the sliced bell pepper, zucchini, red onion, and cherry tomatoes in an even layer.

In a bowl, toss the shrimp with olive oil, Cajun seasoning, garlic powder, salt, and pepper until well-coated.

Add the seasoned shrimp to the sheet pan, mixing them with the veggies.

Spread everything out in a single layer for even cooking and bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through and the veggies are tender.

Remove from the oven and let the dish cool for a minute.

Garnish with freshly chopped parsley before serving.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4