Baked Cajun Shrimp and Rice Bowls Recipe 15 Minute Easy Sheet Pan Dinner
15 Minutes is all it takes to make this delicious meal. Cajun Shrimp Bowls are perfect for make ahead lunches and are a big hit at dinnertime! Whether you prefer to prepare and serve this easy, flavorful, 15 minute (or less), sheet pan cajun baked shrimp in warm tortillas as cajun shrimp tacos, or with cilantro lime (or plain) rice in a yummy bowl, you can’t go wrong with this quick and delicious family style main dish solution for lunch or dinner!
1 1/2lbs.ShrimpRaw, peeled, deveined with the tails removed
2Tablespoonsolive oilwe prefer extra virgin
1teaspoonCajun Seasoningwe prefer Louisiana or New Orleans style
1/2teaspoonBlack Pepperfinely ground
1 1/2teaspoonsGround Cumin
1TablespoonSmoked Paprikamake sure you get SMOKED! It makes all the difference
Preheat oven to 450 degrees.
Prepare rice according to the directions on the package (it only takes 14 minutes in an instant pot!)
If your raw shrimp is frozen, put it in a colander and run barely warm water over them until they are thawed – grey and flexible. (this only takes minutes!) Leave them to drain the excess water from the colander in the sink.
In a large bowl, combine the oil and all of the dry spices. Mix together really well. Add your raw shrimp and mix them in well until all of the shrimp are evenly coated.
Spread coated shrimp evenly into a single layer on a shallow, tinfoil lined, metal baking sheet. This might take two baking sheets.
Bake in preheated 450 degree oven for 8 minutes if you are using small shrimp. For medium to large size shrimp, bake an additional 2-3 minutes.
Remove from oven and squeeze the juice from cut up fresh limes over the entire pan and sprinkle with chopped fresh cilantro and a fine layer of additional smoked paprika.
Serve with your cooked rice and enjoy!
You can find this yummy recipe online via DreaminginDIY.com