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Cajun Oven Shrimp Recipe

Juicy, succulent shrimp with corn, mini-tender potatoes and sweet peppers seasoned with just the right amount of cajun spices to make you feel like you are in the south having an authentic cajun shrimp boil— but with all the work of prepping a boil!

With all of the requests and popularity of our other cajun recipes like our Cajun Shrimp Macaroni and Cheese and our Cajun Chicken over pasta I knew I had to share a sheet pan shrimp recipe using the cajun flavors!

pan of shrimp and veggies

Sheet Pan Shrimp Boil is not only super easy, it can be so versatile too! Small changes can give you many ways to serve it. Today I’m serving cajun sheet pan shrimp— and will have another one for you tomorrow!

It’s always great when you can have a healthy dinner but not feel like you are missing out when you eat it. An added bonus when it’s super filling and jam packed full of flavor!

For the days when you are looking for a no-effort dinner but don’t want something boring, these cajun sheet pan shrimp dinner is what you NEED to make. It’s good for you in that it has colossal shrimp cooked perfectly and all sorts of vegetables like corn, potatoes and sweet peppers (which can be totally customizable to what you like.)

The best part? It’s done in the oven on one pan so after you have devoured every flavorful morsel of the cajun seasoned baked shrimp you will have very little cleanup.

It’s a great meal for entertaining too! It can be our secret that it came together in less than 40 minutes with only about 10 minutes of that actual time spent working on it!

ingredients for sheet pan shrimp

What you’ll need to make this easy dinner recipe

  • Colossal Shrimp
  • Mini Potatoes
  • Sweet Peppers
  • Corn On the Cob
  • Olive Oil
  • Cajun Seasonings

You’ll want to be sure and get the larger shrimp. If you buy smaller shrimp it has a tendency to dry out when cooking.

Stock up on shrimp when it’s on sale and keep it in your freezer for when you need it!

I also try to buy already peeled and deveined shrimp so it saves me time when its time to use them.

Any potatoes will work — I like to buy the mini red and white potatoes but if you cant find them. Buy the larger ones and cut them to 2″ pieces so they will cook quickly and evenly.

You can use green peppers, red peppers or orange peppers too, but if you buy the mini sweet peppers you can usually get the rainbow of colors in buying the on bag.

I’m giving you the pantry staples to make a fresh Cajun Seasoning just for this recipe (or go grab my cajun seasoning which this is based off to make and have it on hand for whenever you need it!)

bowl of shrimp boil

You’ll more than likely have everything in your spice cabinet to make it– paprika, garlic powder, celery salt, oregano, onion powder, thyme, cayenne (optional) and brown sugar.

You can also buy your favorite Cajun Seasoning and use that too. For that matter, you can use any seasoning such as a lemon pepper seasoning, a sweet bbq rub or a mesquite spice seasoning mix.

You be you and use what you have and like!

How to make this in easy step by step instructions.

  1. Start with the potatoes. Toss them with the olive oil and spice seasoning and make sure the potatoes are coated well. (only the potatoes are coated with olive oil so they get nice and crispy!)
  2. Then take the corn on the cob and toss with the spice seasoning.
  3. Place both the potatoes and the corn on your sheet pan and bake them in the oven for 15 minutes.
  4. While those are baking, toss the peppers with the cajun spices and set aside.
  5. Then do the same with the shrimp.
  6. At 15 minutes remove the pan from the oven and add the peppers to the pan to bake for 10 minutes.
  7. Lastly, add the peeled and deveined shrimp to the pan and bake for 6 minutes.
  8. Remove from the oven and stir to mix well.
serving a creole dinner
Can I use smaller shrimp for this recipe?

I highly recommend you use colossal shrimp (15 shrimp per pound or at the very minimum extra jumbo shrimp (16-20 per pound.) Using any smaller amount you will have to be very careful when baking them that they do not overcook.

Do I have to remove the shells to make this recipe?

You don’t have to at all. I have found in entertaining that its just easier for my guests but some people love the added flavor that comes with keeping the shells on while cooking!

How much seasoning mix will I need if I don’t make my own?

I suggest using 4 tablespoons total– 1 tablespoon for each ingredient. If you are using something that is really salty— like a Lawrys seasoning salt you will want to cut that number in half as my seasoning mix is light on salt!

loaded bowl of sheet pan shrimp with tons of vegetables

Tips for making this easy sheet pan meal successfully

This recipe is almost foolproof if you follow these tips.

Cut the vegetables all the same size so they cook evenly.

Use larger shrimp so you don’t have to worry about the shrimp drying out. Shrimp cook very quickly and there is nothing worse than dried out overcooked shrimp.

Serve this over rice or pasta for a full meal.

You can also melt butter over the empty sheet pan to scrape up extra juices and bits remaining after baking the shrimp in the ovenand drizzle it over the top at the last minute for extra deliciousness.

More One Pan Oven recipes you might enjoy

Check out our Web Story for this Sheet Pan Cajun Shrimp Dinner for a quick way to check out the recipe!

Yield: 4

Cajun Sheet Pan Shrimp Boil

bowl of shrimp, corn and peppers

Juicy succulent shrimp dinner with vegetables wrapped in cajun spices for a shrimp boil-esque sheet pan dinner in about 40 minutes with only 15 minutes of actual hands-on time!

Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes


  • 1/2 pound Mini Red and White potatoes (see notes)
  • 1 Tablespoon Olive Oil
  • 2 Ears Corn on the Cob, cut into 3" pieces
  • 1 pound Sweet Peppers, cored, then sliced to 1/4" slices
  • 2 pounds Colossal Shrimp, peeled and deveined

Cajun Spice Mix

  • 4 Teaspoons Paprika
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Thyme
  • 1/2 Teaspoon Cayenne Pepper (optional)


  1. Preheat Oven to 400°
  2. In a small bowl mix all of the ingredients for the spice mixture with a spoon until well combined.
  3. In a larger bowl add potatoes and olive oil and coat well. If your potatoes are large, you will want to cut them down to smaller pieces (see note 1)
  4. Sprinkle 1 tablespoon of cajon seasoning over the top and mix well. Add the potatoes to a sheet pan.
  5. In the same bowl, add the small cut down corn pieces and toss with 1 tablespoon of cajun seasoning. Then place the corn next to the potatoes on the sheet pan.
  6. Place the sheet pan into the preheated oven and bake for 15 minutes.
  7. While those are baking, toss the cut peppers with 1 tablespoon of peppers. At the end of 15 minutes, add the seasoned peppers to the sheet pan and bake for 10 minutes.
  8. Toss the shrimp with the remaining seasoning mix. Place onto the sheet pan at the end of the 10 minutes and bake for 6 minutes. You will want to check the shrimp at 4 minutes to make sure they aren't cooking to quickly. Shrimp cooks fast and you want to pull it out when it is just opaque.
  9. Remove the pan from the oven and stir the pan ingredients. Serve alone, over rice or over pasta.
  10. Optionally you can add 2 tablespoons of butter to the hot pan to get all of the juices and bits then spoon over the top of the bowl you are serving it in.


  1. If you cant find small bite sized potatoes, cut the potatoes into small pieces. You can cut into quarters with most smaller potatoes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 497Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 479mgSodium: 2265mgCarbohydrates: 48gFiber: 6gSugar: 11gProtein: 57g

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

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Monday 18th of October 2021

It really is not fresh corn season anymore, can frozen corn be used?

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Thursday 4th of November 2021


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