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Dinner recipe · from the recipe book

Cajun Shrimp and Red Potato Bake with Pepitas

Tender red potatoes and juicy shrimp in a smoky, creamy cauliflower-pepper sauce under a crunchy pumpkin and sesame seed crust.

Cajun Shrimp and Red Potato Bake with Pepitas

Ingredients

  • 4 small700 gRed potatoescut into 3/4-inch chunks
  • 1 lb500 gShrimptails removed, patted dry
  • ½ medium head300 gCauliflowercut into small florets
  • 1½ cups (350 ml)360 gMilk, 2%
  • ½ cup120 gVegetable broth
  • 1 cup chopped150 gRed bell pepperdiced
  • 2 stalks80 gCelerydiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1 tsp1 gDried thyme
  • ¾ tsp2 gGarlic powder
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ⅓ cup40 gPumpkin seeds (pepitas)roughly chopped
  • 1½ tbsp15 gSesame seeds
  • ¼ cup grated25 gGrated Parmesan
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 400°F (200°C). Prep all vegetables and the shrimp before cooking.
  2. Toss the red potato with one third of the olive oil and one third of the salt; spread in a 9x13-inch baking dish and roast 20 minutes, until nearly tender.
  3. Meanwhile, simmer the cauliflower in the milk and vegetable broth in a covered saucepan for 12 minutes, until very soft. Blend until smooth to make the creamy sauce.
  4. Heat another third of the olive oil in a skillet over medium heat. Cook the yellow onion, celery and red bell pepper 6 minutes until soft, then add the garlic, paprika, thyme, black pepper and another third of the salt for 1 minute. Stir in the creamy sauce and the lemon juice.
  5. Toss the shrimp with the garlic powder and the remaining third of the salt. Scatter the shrimp over the roasted red potato and pour the sauce evenly over everything.
  6. Mix the pumpkin seeds, sesame seeds, parmesan and the remaining third of the olive oil to make the seed crust; sprinkle it over the casserole.
  7. Bake uncovered 18–20 minutes, until bubbling, the crust is golden and the shrimp are pink and opaque, 145°F (63°C).
  8. Rest 5 minutes, then scatter the green onions over the top and serve.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk, Shellfish, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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