Cajun Shrimp and Sausage Vegetable Skillet

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! 

Cajun Shrimp and Sausage Vegetable Skillet

Summertime and getting into a swimsuit reminds me that I have got baby weight to lose.  Now that our sweet girl is six weeks old, I can focus on myself now.  Working out and eating better to lose the extra pounds.  I was a lot more careful with this last pregnancy gaining weight, so I don’t have a ton to lose.  But I can’t wait to start feeling better about myself and fitting in my pre-pregnancy jeans again.

I love creating easy meals that are healthy and full of flavor.  Since I don’t have a lot of time with a newborn, I love when I can create a meal that is ready in no time at all.  This one just happens to be ready in about 20 minutes!  This is a great family meal, but I actually used it for meal prep.  It is delicious served over some brown rice, or quinoa and the cajun flavor is my favorite.

Cajun Shrimp and Sausage Vegetable Skillet 2

Shrimp and sausage go so well together!  You can use pork or chicken sausage in this and I love how delicious it makes this meal.  Cajun seasoning is one of my all time favorites and packs in delicious spices and a little bit of heat.  It is perfect for adding flavor to this quick and easy meal.

Cajun Shrimp and Sausage Vegetable Skillet 3

I included my favorite summer veggies.  Zucchini, yellow squash, asparagus, and red bell pepper.  It makes it a complete meal in one.  This is the perfect flavorful meal and helps you stay on track.  It is such a delicious and easy low carb option and I don’t get sick of eating it throughout the week!

If you are looking for a healthy and flavorful meal that is so incredibly easy, be sure to give this one a try!

Cajun Shrimp and Sausage Vegetable Skillet 4

4.8 from 75 reviews
Cajun Shrimp and Sausage Vegetable Skillet
 
Prep time
Cook time
Total time
 
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!
Author:
Ingredients
  • 1 pound large shrimp, peeled and deveined
  • 14 ounce pork or chicken sausage, sliced
  • 2 medium sized zucchini, sliced
  • 2 medium sized yellow squash, sliced
  • ½ bunch asparagus, sliced into thirds
  • 2 red bell pepper, chopped into chunks
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons Cajun Seasoning
Instructions
  1. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
  2. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
  3. Garnish with fresh parsley if desired and serve immediately.
Notes
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Staub Cast Iron Skillet
Utopia Kitchen Cooking Knives
The Recipe Critic Apron

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Low CarbPorkSeafoodVegetables

Comments

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        1. I am changing all my recipes to a nutritional guide now. Until I can get all of them completed, I like to use myfitnesspal.com to look up the information. Hope that helps!

  1. Second time making this as its LOVE! However, def needed to use my wok as it was too much for any of my skillets! I also added a sweet onion and a diced jalapeño! DELICIOUS!!

    1. Maybe a higher heat. I went with medium high. You want it to cook fast to carmelize the outside of the veggies and heat them up, but not cook it so long that the squash gets mushy and watery. Make sure you cook just long enough to get the shrimp cooked all the way through.

  2. Tried it and loved it, the right amount of “ heat” in the flavor, fed 3 adults, with seconds for two and enough left over for lunch.

  3. Hi! Would love to make this but I have some tummies that can’t handle too much heat, any suggestions to lower the spice?

  4. I made this and it was soooooo good use slap your momma cajun seasoning lol first time ever seeing that and I put garlic powder as well bc I’m a garlic freak. Anyway awesome and quick..also I added mushrooms

  5. I’m not a very big fan of squash or zucchini (oh I know you probably gasped – LOL). What other vegetable would you recommend with this because it really sounds tasty? I was thinking maybe cauliflower or broccoli with some mushrooms? Your ideas would be appreciated.

  6. Made this tonight with chorizo so I skipped the seasoning. Also added cherry tomatoes I had a lot of. It was so quick and tasted great. Thanks for sharing!

  7. This sounds great but because I control diabetes by controlling my carbohydrates intake,.I need to know serving size (in grams preferred) how many calories and carbohydrates per serving. I usually limit my intake to between 15 to 25 per meal.

  8. Hi, me and my girlfriend just attempted this dish, and there’s a few issues, your picture shows the vegetables very brown but you never charred them, there’s also no water in your vegetables while our have a heap load. Out of curiosity are your vegetables soft or hard? Because if soft then I don’t know where we went wrong, if they are hard then we definitely over cooked.

  9. For those of you who want to make this in the oven: I cooked at 400 F for 20 min. The food was split between a 9 by 13 baking dish with the rest on a sheet pan. The shrimp was cooked through but still tender, the veggies were warmed through but still crisp, and and sausage was the same as the veggies. You may want to change things around a bit depending on your oven, but those settings worked well for me and can serve as a starting point. Best of luck!

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