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Easy Sheet Pan Shrimp Étouffée Recipe with Herb Lemon Vinaigrette That Impresses

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A quick and flavorful shrimp étouffée cooked on a sheet pan with smoky spices and fresh herb lemon vinaigrette, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen shrimp)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken broth or seafood stock
  • 1 tablespoon tomato paste
  • 2 cups cooked white rice (preferably day-old)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the peeled and deveined shrimp with 1 tablespoon melted butter, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
  3. Chop the onion, bell pepper, and celery into bite-sized pieces.
  4. Optional: Sauté the chopped vegetables in the remaining butter over medium heat for 5 minutes until softened.
  5. Spread the vegetables evenly on the sheet pan.
  6. Place the seasoned shrimp on top of the vegetables in a single layer.
  7. Mix the chicken broth and tomato paste in a small bowl until combined and drizzle evenly over the shrimp and veggies.
  8. Roast in the oven for 12–15 minutes until shrimp turn pink and opaque and vegetables are tender with slightly crisp edges.
  9. While roasting, whisk together olive oil, lemon juice, parsley, basil, Dijon mustard, honey (if using), salt, and pepper to make the herb lemon vinaigrette.
  10. Remove the sheet pan from the oven and drizzle the vinaigrette over the shrimp and vegetables, tossing gently.
  11. Serve immediately over warm cooked white rice.

Notes

Do not overcook shrimp to avoid rubbery texture; remove from oven as soon as shrimp turn pink and opaque. Rest dish 2-3 minutes before serving to meld flavors. Use fresh or properly thawed shrimp to avoid excess water. Vinaigrette can be made up to 3 days in advance.

Nutrition

Keywords: shrimp étouffée, sheet pan recipe, Cajun shrimp, easy dinner, seafood, herb lemon vinaigrette, quick meal, gluten-free, dairy-free option

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