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! 

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

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.

What you need to make cajun shrimp and sausage skillet

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.

  • Large shrimp- large or jumbo is best. Tail on and frozen.
  • Sausage- either pork or chicken tastes best.
  • Zucchini- medium size
  • Yellow squash- medium size
  • Asparagus- bunch
  • Red bell pepper
  • Salt and pepper
  • Olive oil
  • Cajun seasoning 

Shrimp: 

I prefer the larger of the shrimp so I have that added flavor and taste to go along with my fresh vegetables.

The most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe.

Make sure to select a large shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.

Large size shrimp also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat.

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 has become my go-to spice it up seasoning. I love the flavor and how much it adds to a simple, basic meal.

You go from normal to BAM in one second when adding cajun seasoning.

Not only does it add great flavoring but it also shows in your cooking and you can see the colorful changes in the skillet.

Cajun seasoning is made up of paprika, cayenne pepper, garlic powder, onion powder, seasoning salt, oregano, and thyme.

Add some kick and flavoring with this cajun seasoning.

Cajun Shrimp and Sausage Vegetable Skillet 2

How do you make cajun shrimp and sausage skillet?

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!

  1. Combine: Start by adding the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper in a large bowl.
  2. Add: Next, add olive oil and cajun seasoning and toss until coated.
  3. Add: Then add step 1 and 2 to a large skillet and turn to medium high heat.
  4. Cook 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 Vegetable Skillet 3

 

What to serve with cajun shrimp and sausage

Tips about sausage

This is a perfect 30 minute, one-pan meal! Even better, the clean up is a breeze! Less 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 4

Cajun Shrimp and Sausage Vegetable Skillet

4.81 from 86 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
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!
Course Main Course
Cuisine American, Mediterranean

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
  • 1/2 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.

Recipe Notes

[b]Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE: Cast Iron Skillet
•Utopia Kitchen Cooking Knives
•The Recipe Critic Apron

Nutrition Facts
Cajun Shrimp and Sausage Vegetable Skillet
Amount Per Serving
Calories 260 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 240mg80%
Sodium 989mg41%
Potassium 712mg20%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 5g6%
Protein 30g60%
Vitamin A 2712IU54%
Vitamin C 78mg95%
Calcium 151mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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. 5 stars
      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. 5 stars
    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. 5 stars
    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.

    1. 4 stars
      I think someone above had the same question and most likely you need to cook at a higher heat. I also cooked it for the first time today and it came out very watery.

  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!

  10. 4 stars
    Very healthful recipe & a great way to get an extra boost of beta carotene. I made dirty rice as a side for this. The only difference I will make is that next time I will use a cast iron pan instead of a non stick, and instead of throwing it all on the heat at once it makes better sense to me to cook the meat and vegetables separately. That way the sausage and shrimp can cook longer if needs be, and the vegetables will remain crisp. Otherwise very very good.

  11. 5 stars
    I made this about a month ago and it was fabulous. Since my husband really dislikes squash of any type, I substituted broccoli and cauliflower for the zucchini. Served this over brown rice. I will definitely make this again.

  12. 5 stars
    This has quickly become a staple recipe in our house!! Sooooo yummy!

    When you meal prep it, are you marinating the cut up veg in oil and cajun?

  13. 5 stars
    Had this for lunch, it’s a B limited on the keto plan I am on however it’s very nice and a meal I will cook again for the family once in a while .

  14. Sausage really needs to be cooked first…no way is mine ready after this short amount of time, yet the shrimp and veggies will be over cooked now boo boo!

  15. 5 stars
    I made this for dinner it was a hit, now it’s a favorite. I never liked zucchini or squash so I did not buy it now everyone eats it

    Thank you for such easy and delicious recipes

  16. I am making this tonight. The husband said it looks dry with no juices added, but the comments tell me it’s going to get watery. I plan on cooking the sausage first with some jalapenos so they will be done If it is dry I will add some chicken stock. Otherwise, it should be fine.I thought the cajun spice was a dry spice, but you mentioned a bottle. I am going with slap yo mama, that’s what we use all the time. Not sure which cajun spice is required. lol.

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