Cajun Shrimp & Sheet Pan Veggies
The basis of this recipe can easily be adapted with whatever you have on-hand and in the fridge.
Equipment
- Cookie sheet
- Smoker grill
Ingredients
Sheet Pan Veggies
- 1 cup each of a variety of vegetables, chopped into similar sized pieces we used onion, cauliflower, asparagus tips, red bell pepper, yellow squash and zucchini
- 2 tbsp olive oil
- 2 tbsp seasoning of your preference
Grilled Shrimp
- 1 pound shelled, tail-on shrimp, defrosted and deveined
- 1 tbsp olive oil
- 2 tbsp cajun seasoning of you choice
Instructions
- Preheat grill to 400°.
- On a cookie sheet, combine all the vegetables with 2 tbsp olive oil and 2 tbsp rub.
- Toss to coat and spread evenly on pan.
- Place in preheated grill and allow to cook for 15 minutes, then stir with a spatula and continue cooking.
- Meanwhile, prepare shrimp by combining shrimp, olive oil and seasoning.
- Toss to coat.
- Thread shrimp on skewer.
- When veggies are nearly done (taste to test), place shrimp on grill and cook until just done.
- Shrimp should be about 145° when done.