Sheet Pan Cajun Shrimp
Diet days mean salad days :P This sheet-pan Cajun shrimp (prawn) was made the fuss-free way in the oven. I was home alone and making dinner for one, so I used a compact sheet (half the size of a oven regular baking tray). The roasted Cajun shrimps and cherry tomatoes were toppings for my salad bowl.
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I served the roasted shrimps and cherry tomatoes, along with corn kernels, on a bed of romaine lettuce. You can add a carb such as quinoa, rice or pasta but I skipped that since I am eating low carb. I also made a Cajun vinaigrette to go with the salad. I will be posting the salad and vinaigrette dressing recipes next.
This is the sheet pan of Cajun shrimp before roasting in the oven. The raw shrimps were coated in olive oil, and a Cajun seasoning mixture (see below).
Different brands of Cajun seasoning differ in taste and saltiness. For the first time, taste test a small spoon of Cajun seasoning, then adjust the cayenne pepper (for more heat) & salt (you may not need to add much if it’s already salty) accordingly. For the brand (Master Food) I am using, I found that it only contains a little heat, which might be good for those who don’t like spicy foods. But since I love my Cajun shrimps hot & spicy, I used liberal amounts of cayenne pepper.