Creamy Cajun Shrimp with Roasted Vegetables Meal Prep

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Another week has come and gone, which means another Sunday spent cooking. After the success of my roasted red pepper shrimp pasta last month, we picked up another package of fancy shrimp from Trader Joe’s while we were out and about, and that became the base of this meal. You don’t have to go out of your way to pick up a special ingredient, though! This works just as well with regular shrimp; I just happened to have the Argentinian reds on hand. Plus, you can use any vegetables you happen to have in your fridge for your side dish. It’s a very versatile recipe!

This recipe makes four servings.

Ingredients:

  • 2 lbs (about 40-50) shrimp, peeled and deveined
  • 3 medium potatoes
  • 3 large carrots
  • 1 lb (about 1 bunch) asparagus
  • 1 tbsp olive oil
  • 4 tsp Cajun seasoning (see my recipe here!), divided
  • 1 tbsp minced garlic
  • 6 tbsp butter
  • ¼ cup heavy cream

Directions:

  1. Preheat your oven to 400F. 
  2. Wash and slice your vegetables, cutting your potatoes into quarters, carrots into eighths, and asparagus into halves.
  3. Add vegetables to a large mixing bowl and toss with olive oil and 2 tsp Cajun seasoning. 
  4. Spread carrots and potatoes on a large nonstick baking sheet, keeping the asparagus aside. Bake carrots and potatoes for 20 minutes. 
  5. Remove pan from oven and add asparagus. Return pan to the oven and bake for an additional 20 minutes.
  6. While your vegetables are roasting, heat a large skillet pan on medium high heat. Add butter, minced garlic, and remaining 2 tsp Cajun seasoning. Cook until butter is melted and spices fragrant. 
  7. Add shrimp to skillet with melted “compound butter” and pan-fry until cooked all the way through. 
  8. Remove cooked shrimp and set aside, leaving any remaining juices and spices in the pan. Add heavy cream to the hot pan and stir to combine. Simmer for 3-4 minutes, then remove from heat and return shrimp to the pan with the cream sauce. Toss to coat. 
  9. Serve immediately with roasted vegetables, or divide into meal prep containers. If desired, pour leftover cream sauce over meals.

This recipe keeps in the fridge for a week, and reheats well in the microwave. 

Creamy Cajun Shrimp with Roasted Vegetables Meal Prep

Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

  • 40-50 shrimp peeled and deveined
  • 3 potatoes medium
  • 3 carrots large
  • 1 bunch asparagus
  • 1 tbsp olive oil
  • 4 tsp Cajun seasoning divided
  • 1 tbsp garlic minced
  • 6 tbsp butter
  • ¼ cup heavy cream

Instructions

  • Preheat your oven to 400F.
  • Wash and slice your vegetables, cutting your potatoes into quarters, carrots into eighths, and asparagus into halves.
  • Add vegetables to a large mixing bowl and toss with olive oil and 2 tsp Cajun seasoning.
  • Spread carrots and potatoes on a large nonstick baking sheet, keeping the asparagus aside. Bake carrots and potatoes for 20 minutes.
  • Remove pan from oven and add asparagus. Return pan to the oven and bake for an additional 20 minutes.
  • While your vegetables are roasting, heat a large skillet pan on medium high heat. Add butter, minced garlic, and remaining 2 tsp Cajun seasoning. Cook until butter is melted and spices fragrant.
  • Add shrimp to skillet with melted “compound butter” and pan-fry until cooked all the way through.
  • Remove cooked shrimp and set aside, leaving any remaining juices and spices in the pan. Add heavy cream to the hot pan and stir to combine. Simmer for 3-4 minutes, then remove from heat and return shrimp to the pan with the cream sauce. Toss to coat.
  • Serve immediately with roasted vegetables, or divide into meal prep containers. If desired, pour leftover cream sauce over meals.
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