If you feel like jazzin’ up your usual sheet-pan meal, The-Big-Easy Sheet Pan will soon be marching in with trumpets a-blazin’! This New Orleans-inspired one really has it all. The shrimp is so fresh it tastes like it’s straight from the Gulf and is seasoned with the spicy, fun-lovin’ Cajun goodness that NOLA is known for. Sounds like quite the party for your sheet pan, huh?! The-Big-Easy Sheet Pan knows how to have a delicious, good time! So, laissez les bon temps rouler (let the good times roll)!
Ingredients
- 3/4 cup unsalted butter, melted
- 1/4 cup Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon hot pepper sauce
- 2 pounds uncooked large shrimp, peeled and deveined, rinsed and dried well
- 2 cloves garlic, minced
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a sheet pan with foil.
Step 3 –In a small bowl, add the melted butter, the Worcestershire sauce, the lemon juice, the pepper, the Cajun seasoning, and the hot pepper sauce and mix to combine.
Step 4 –Place the shrimp in a large bowl.
Step 5 –Add the garlic and the butter sauce to the shrimp and toss to coat.
Step 6 –Evenly spread the shrimp mixture onto the prepared sheet pan.
Step 7 –Cook the shrimp mixture until the shrimp reaches an internal temperature of 145 degrees F and is pink, about 8 minutes. Be careful not to overcook.
Step 8 –Serve the shrimp drizzled with the sauce from the pan.
