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.

See Also:
Roasted Cajun Shrimp Salad Recipe
More Sheet Pan Recipes:

Sheet Pan Cajun Shrimp Salad Recipe

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.

Sheet Pan Cajun Shrimp Recipe

Sheet Pan Cajun Shrimp Recipe
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).

Sheet Pan Cajun Shrimp Recipe

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.

Sheet Pan Cajun Shrimp Recipe

This recipe will fill a compact sheet pan (half the size of a standard oven tray), ideal for cooking for 1-2 person(s). If you are cooking for more, use a standard tray & double up the ingredients accordingly.

The sheet pan is placed at the upper rack (where the oven is hottest) to reduce the roasting time. If you place it in the middle rack or you have a different oven configuration, do adjust the cooking time accordingly.


  • 12 medium (41/50) shrimps (prawns) peeled & deveined, tail-on (approx. 100g after prep)
  • 1/2 tbsp + 1/2 tbsp olive oil divided
  • half small red onion sliced to thin wedges
  • 10 cherry tomatoes
  • 10g unsalted butter cubed
  • 4 thin lemon slices
  • 1 tbsp chopped fresh Italian parsley to garnish; optional
  • freshly cracked black pepper
  • 1 lemon wedge to garnish; optional

(A) Homemade Cajun mixture

  • 1/2 tbsp Cajun seasoning
  • 1/2 tsp cayenne pepper powder for extra heat; to taste
  • 1/4 tsp garlic powder (or 2 cloves minced garlic)
  • salt to taste


  1. Season shrimps. Prepare Cajun mix by combining (A) in a small bowl. Mix well. Coat shrimps with 1/2 tbsp olive oil and the Cajun mix.
  2. Coat red onions & cherry tomatoes with the remaining olive oil.
  3. Prepare sheet pan. Spread out the prepared shrimps, red onion, cherry tomato and lemon slices one layer in a baking sheet pan. Scatter butter cubes evenly over the contents.
  4. Roast at preheated oven of 200°C (392°F) for 8-12 minutes at upper rack. Garnish with parsley, black pepper and lemon wedge.