Cajun Shrimp and Sausage Vegetable Skillet

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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

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 close up

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 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 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 with wooden spoon

Cajun Shrimp and Sausage Vegetable Skillet

4.82 from 108 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
Author Alyssa Rivers
Servings: 6

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
 

  • 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.
  • 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.
  • 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: Cast Iron Skillet
•Utopia Kitchen Cooking Knives
•The Recipe Critic Apron

Nutrition

Serves: 6

Calories260kcal (13%)Carbohydrates8g (3%)Protein30g (60%)Fat12g (18%)Saturated Fat2g (10%)Cholesterol240mg (80%)Sodium989mg (41%)Potassium712mg (20%)Fiber3g (12%)Sugar5g (6%)Vitamin A2712IU (54%)Vitamin C78mg (95%)Calcium151mg (15%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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

 

 

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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  1. 5 stars
    Amazing full of flavor only thing I would do definitely is cook the vegetables first and when they have about 5 mins left throw I did pull the shrimp out because I didn’t want to overcook it!

  2. 5 stars
    The garden is gifting a lot of zucchini and summer squash to me. This recipe was wonderful. Got to use up some of that produce for a Flavorful, healthy and quick dinner. We had some left over red rice that we served alongside. Perfect.

  3. I personally put olive oil, pepper, and a tbsp of Kevin Belton season in a mixing bowl. Let the veggies sweat, did my protein separate and mixed all together.later cooked chicken sausage,mixed all together was famous w ppl I introduced veggies and chicken sausage. They didn’t know the difference. Didn’t want soggy veggies. Everything was a hit. Ty for this amazing recipe

  4. Could I have the recipe for the Cajun seasoning please. I’ve made this several times but can’t find the amounts for the seasoning
    Thanks Cheryl

  5. This recipe is perfect for my family. My husband, myself and 3 teenage boys love it. I have made at least 6 times now and the only change I have made was to add fresh mushrooms to stretch it a little further. My boys love all veggies so no need for anything else. Thanks so much for this recipe. It’s a go to recipe in our house

  6. 5 stars
    So good! I gave it a few tweaks for us (onion, mushrooms, extra Cajun seasoning). Huge hit! Even my father-in-law, who informed me early on that he doesn’t really “do squash or anything of the sort,” loved this and has already asked me to make this again in the future! I couldn’t sell my bunch on brown rice tonight, so I served this with Zatarain’s Yellow Rice. So delicious! And I loved such a great opportunity to get extra veggies in my guys’ bellies. For those who want to cook/heat the sausage separately, you can, but I think that’s what gives the dish some extra flavor. I know I really didn’t need much salt as I’d heated everything together, and the sausage lent its flavor during that process.

  7. I used andouille sausage in this and it was HEAVENLY! I also didn’t have bell pepper, so i used some baby bella mushrooms instead and omg…fantastic. I’m sure it’s great with the pepper too. And for the “Cajun seasoning” i used Old Bay. SO MUCH FLAVOR! I will definitely be making this again.

  8. Hello, Alyssa. This looks delicious, and I’m looking forward to making it for my wife very soon! Someone else asked about the Cajun seasoning, and you said that you use the kind in the “red bottle”. Could you perhaps be referring to Louisiana hot sauce (liquid)? Big difference between hot sauce and Cajun seasoning (dry). Just want to clarify before my attempt. Thanks.

    1. That can be confusing. I apologize. It is a dry cajun seasoning that I use. It comes in a tall reddish color bottle with a red lid. You can find any cajun seasoning in the seasoning isle.

      1. Thanks for the clarification. I think many of us are more familiar with the common brand found in the green shaker, so the red bottle description threw me. Looking forward to trying this next week!

    2. So I guess I’m wondering if you warmed up your skillet before you placed everything in and that’s why some people are having an issue with it coming out watery BC you say put it all in then turn on the heat which is the opposite of what I normally do. Is this a typo or is there a reason you turn on the heat after you place everything in the pan? Thanks! Can’t wait to try!

  9. 5 stars
    It was delicious! I used lean turkey sausage and served it over organic jasmine rice – it was great. Next batch I think I will forgo any additional salt since the Cajun and shrimp are already salty!

  10. 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.

  11. 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

  12. 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!

    1. It was definitely common sense for me to cook the sausage first and then add the rest of the ingredients to the skillet. Recipe should definitely be updated to reflect that.

  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. 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?

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