Sheet Pan Cajun Shrimp with Honey Garlic Butter Sauce
A sheet pan dinner that does not skimp on flavor and is anything but boring! Juicy shrimp, perfectly golden potatoes and a cajun seasoning that you should have jarred and ready at all times! Done in under 30 minutes!
Prep Time8 minutes mins
Cook Time20 minutes mins
Course: Main Course
Keyword: cajun, potatoes, sausage, sheet pan, shrimp
- 1 lb small red potatoes, cut in half or quartered depending on size
- 3 large shallots, cut into wedges
- 5 tbsp butter, divided
- 1 tbsp olive oil
- 3 fully cooked sausages, I used andouille
- 1 lb shrimp, peeled and deveined
- 2 lemons
Cajun seasoning:
- 2 tsp garlic powder
- 2 tsp paprika, I used 1 tsp regular and 1 tsp smoked
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp salt
Honey lemon garlic butter:
- 2 tbsp butter
- 1 tbsp honey
- 1/2 lemon, squeezed
- 1/4 tsp garlic powder
Preheat oven to 425°. Line a baking sheet with parchment paper.
In a medium bowl, toss potatoes and shallots with 2 tbsp melted butter, 1 tbsp olive oil and 2 tsp of cajun seasoning. Spread onto parchment lined pan. Slice sausages and sprinkle on top. Bake for 15 minutes, until potatoes are just fork tender.
While that's in the oven, prep the shrimp. In a microwave safe bowl, melt 1 tbsp butter. Squeeze in half a lemon and mix 1 tsp cajun seasoning in. Pour over shrimp and toss to coat.
Take the sheet pan out of the oven and move the potatoes and sausage over to half of the pan. Pour the shrimp onto the empty half of the pan and bake for about 6 minutes, until shrimp are pink.
While that's baking, make the honey lemon garlic butter. Combine all ingredients in a microwave safe bowl and heat for 30 seconds. Give it a stir. Serve with the shrimp, sausage and potatoes. Slice remaining lemons into wedges for a garnish.