Perfect for a shrimp boil party, this yummy dinner is the perfect meal. It's easy to make with only minutes of prep! Perfect for a large group of people and will quickly become a family favorite! Enjoy roasted shrimp, ears of corn and potatoes. Clean up is a breeze with this easy sheet pan meal.
1poundSweet Pepperscored, then sliced to ¼" slices
2poundsColossal Shrimppeeled and deveined
Cajun Spice Mix
4TeaspoonsPaprika
1TablespoonBrown Sugar
1TeaspoonGarlic Powder
1TeaspoonOregano
½TeaspoonOnion Powder
½TeaspoonThyme
½TeaspoonCayenne Pepperoptional
serve with lemon wedges
Instructions
Preheat Oven to 400°
In a small bowl mix all of the ingredients for the spice mixture with a spoon until well combined.
In a large 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)
Sprinkle 1 tablespoon of cajun seasoning over the top and mix well. Add the potatoes to a sheet pan.
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.
Place the sheet pan into the preheated oven and bake for 15 minutes.
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.
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.
Remove the pan from the oven and stir the pan ingredients. Serve alone, over rice or over pasta.
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.
Notes
If you cant find small bite-sized potatoes, cut the potatoes into small pieces. You can cut into quarters with most smaller potatoes.
I suggest you remove the shells and devein the shrimp because it's easier to eat. However, if you want to serve your shrimp with the shells on you can. The cooking time will be the same.
If you're using store-bought creole seasoning you'll need about 4 tablespoons.
Serve with slices of lemon so guests can squeeze fresh lemon juice on their shrimp!What I especially love about this homemade cajun seasoning is it's not loaded with pies of salt or heat. By all means if you'd prefer, add some kosher salt or black pepper to taste. I find it excellent just as is.