Recipe: Cajun Shrimp Sheet Pan Dinner

Cajun Shrimp Sheet Pan Dinner

This is a Joanna Gaines' recipe that our family really enjoys.  You can add a ring of andouille sausage to the dinner if you want.

1 1/2 lbs. red potatoes

2 tbsp. olive oil

3/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 ears of corn, husked and cut crosswise into 1 inch rounds

3 garlic heads, tops sliced off to expose the cloves, plus 4 garlic cloves, minced

8 tbsp. (1 stick) unsalted butter, melted

2 tbsp. Old Bay seasoning

2 lbs. medium shrimp, peeled and deveined

2 tbsp. chopped fresh parsley

1 large lemon, cut into wedges, for serving

Preheat the oven to 425 degrees.  Line a sheet pan with foil.

In a large bowl, combine the potatoes, 1 tbsp. olive oil, and 1/2 tsp. each of the salt and pepper.  Stir to coat. 

Spread the potatoes evenly on the prepared sheet pan.  Roast until the potatoes begin to brown and soften, about 25 minutes.

Meanwhile, in the same bowl, combine the corn and garlic heads with the remaining 1 tbsp. olive oil and 1/4 tsp. salt and pepper.

In a small bowl, stir together the minced garlic, melted butter, and Old Bay.

Remove the pan from the oven and spread the shrimp over the vegetables. Drizzle the butter mixture over the shrimp and vegetables and roast until the shrimp are pink and no longer translucent, 5 to 7 minutes more.

Sprinkle the shrimp and vegetables with the parsley and serve immediately with the lemon wedges.