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Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies. This makes a great low carb meal and is also great for meal prep! 

Make this skillet in a variety of ways! If you love the mixture of cajun, shrimp and vegetables try this Cajun shrimp and sausage veggie skewers, cajun shrimp and sausage vegetable sheet pan or cajun shrimp and sausage vegetable foil packet.

Cajun Shrimp and Sausage Vegetable Skillet

Cajun Shrimp and Sausage Vegetable Skillet

Now that our baby girl is six weeks old, Iโ€™m focusing on eating healthier and feeling good in my jeans again. I love quick, flavorful meals that are ready in no timeโ€”perfect with a newborn. This one takes just 20 minutes, works for family dinners or meal prep, and is delicious served over brown rice or quinoa with that bold Cajun flavor I canโ€™t get enough of.

What you need to make Cajun shrimp and sausage skillet

  • Large shrimp-ย large or jumbo is best. Tail on and frozen.
  • Sausage-ย either pork or chicken tastes best.
  • Zucchini-ย medium size
  • Yellow squash-ย medium size
  • Asparagus- bunch
  • Red bell pepper
  • Salt and pepper
  • Olive oil
  • Cajun seasoningย 
  • Shrimp:ย Use large shrimp (16โ€“20 count per pound) for the best flavor and hearty bites. Pink or white shrimp both work, and you can remove the tails for easier eating.
  • Vegetables: Garden-fresh is the best way to make this skillet. It always tastes better fresh, and you can’t go wrong mixing zucchini and squash together. Asparagus and bell peppers add that crunchy texture
  • Seasoning: Cajun seasoning is my go-to when I want to spice things up fast. It takes a plain meal from normal to BAM in seconds with its bold mix of paprika, cayenne, garlic, onion, oregano, thyme, and more.
Cajun Shrimp and Sausage Vegetable Skillet close up

How do you make Cajun shrimp and sausage skillet?

I included my favorite summer veggies, which makes this a complete meal in one. If youโ€™re looking for a healthy, delicious recipe that helps you stay on track, this oneโ€™s a must-try! Make my cajun rice and sausage skillet next!

  1. Combine: Start by adding the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper, salt, and pepper in a large bowl.
  2. Add:ย Next, addย olive oil and Cajun seasoning and toss until coated.
  3. Add: Then addย to a large skillet and turn to medium high heat.
  4. Cookย for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
  5. Server Immediately: Garnish with fresh parsley if desired.
Cajun Shrimp and Sausage Vegetables in a Skillet

What to serve with Cajun Shrimp and Sausage

Tips About Sausage

This is a perfect 30-minute, one-pan meal! Even better, the cleanup is a breeze! Fewer dishes to do equals more time with family around the dinner table!

  1. Frozen shrimp can also be used; run them under cool water until the ice melts, or defrost them the night before and drain well.
  2. If you are not a fan of shrimp or sausage. You can substitute it for chicken or tofu.
  3. This is best served immediately after being made.

Are you a cajun fan?! Here are more Cajun-friendly meals:

Cajun Shrimp and Sausage Vegetable Skillet with wooden spoon

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Cajun Shrimp and Sausage Vegetable Skillet

4.80 from 109 votes
Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies. This makes a great low carb meal and is also great for meal prep!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Ingredients 

  • 1 pound large peeled and deveined shrimp
  • 14 ounces sliced pork or chicken sausage
  • 2 sliced zucchini
  • 2 sliced yellow squash
  • ยฝ chopped asparagus,
  • 2 chopped red bell pepper
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons cajun seasoning

Instructions 

  • In a large bowl add the 1 pound large peeled and deveined shrimp, 14 ounces sliced pork or chicken sausage, 2 sliced zucchini, 2 sliced yellow squash, ยฝ ยฝ chopped asparagus, 2 chopped red bell pepper, and salt and pepper. Add 2 tablespoons olive oil and 2 tablespoons cajun seasoning and toss until coated.
  • Add the mixture to a large skillet over medium-high heat. Cook for 5-7 minutes until the shrimp is pink and the vegetables are tender.
  • Garnish with fresh parsley if desired, and serve immediately.

Video

Notes

Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:ย Cast Iron Skillet
โ€ขUtopia Kitchen Cooking Knives
โ€ขThe Recipe Critic Apron

Nutrition

Calories: 359kcalCarbohydrates: 9gProtein: 30gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 179mgSodium: 638mgPotassium: 907mgFiber: 3gSugar: 6gVitamin A: 2690IUVitamin C: 74mgCalcium: 83mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Mediterranean
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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359 Comments

  1. My wife and I have been making this exact recipe for years, it is one of our absolute favorites!

  2. 4 stars
    Easy and delicious! I found that it took me longer that 5 mins prep time and maybe too many vegetables (squash and zucchini). My “large skillet” was too small to hold everything, so I ended up using 2 skillets. LOTS of leftovers but very tasty. Thank you!

  3. 5 stars
    Iโ€™ve been making this for years! I love it! The only change I make is I use half salt free Cajun seasoning and half regular Cajun seasoning. Itโ€™s so easy and so delicious.
    Iโ€™m so glad that the recipe is still available online because I forget.

  4. 4 stars
    Great taste and easy to follow……I don’t know where you all get your “large skillet”, but my large skillet could not handle this recipe. I ended up in a Dutch oven. This is also a TON of food. I’d put this more at 8 servings than 6.