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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
Now that our baby girl is six weeks old, I’m focusing on eating healthier and feeling good in my jeans again. I love quick, flavorful meals that are ready in no time—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 can’t get enough of.
What you need to make Cajun shrimp and sausage skillet
- 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: Use large shrimp (16–20 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.
How do you make Cajun shrimp and sausage skillet?
I included my favorite summer veggies, which makes this a complete meal in one. If you’re looking for a healthy, delicious recipe that helps you stay on track, this one’s a must-try! Make my cajun rice and sausage skillet next!
- Combine: Start by adding the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper, salt, and pepper in a large bowl.
- Add: Next, add olive oil and Cajun seasoning and toss until coated.
- Add: Then add to a large skillet and turn to medium high heat.
- Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
- Server Immediately: Garnish with fresh parsley if desired.
What to serve with Cajun Shrimp and Sausage
- grilled pineapple
- rice
- fresh fruit salad
- potatoes
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!
- Frozen shrimp can also be used; run them under cool water until the ice melts, or defrost them the night before and drain well.
- If you are not a fan of shrimp or sausage. You can substitute it for chicken or tofu.
- This is best served immediately after being made.
Are you a cajun fan?! Here are more Cajun-friendly meals:
- Amazing cajun shrimp and sausage skewers
- Cajun garlic shrimp and grits
- Cajun garlic butter shrimp
- Blackened cajun shrimp tacos with avocado salsa
- One pan southwest blackened cajun chicken with rice
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Cajun Shrimp and Sausage Vegetable Skillet
Ingredients
- 1 pound large peeled and deveined shrimp
- 14 ounces sliced pork or chicken sausage
- 2 sliced zucchini
- 2 sliced yellow squash
- ½ 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, ½ ½ 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
•Utopia Kitchen Cooking Knives
•The Recipe Critic Apron
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I cooked this, my dish came out to be pretty watery. Any tips? Would love to make again.
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.
Do not cover that will make it too watery
Do you use raw or cooked sausage! Thanks
Either one works great for this recipe.
How many servings does this make?
This will make 4 to 6 servings.
Can this be done in the oven?
Yes, you can try it on a sheet pan perhaps and bake it that way.
Did you try that and how did that work out? Wondering if that would help with the moisture volume I had last night.
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!!
What kind of Cajun seasoning do you use? Mine seems to be way too salty
For this recipe I just used the Cajun Seasoning in the red bottle. Hope that helps!
Tried this dish for the first time today and my family and I love it.
Can you give nutrition info please?
I like to use skinny taste.com or myfitnesspal.com for any nutritional information. Hope that helps!
This dish has 6 net carbs
Thank you. Do u know how much is in a serving size?
Planning on making this but with chicken breasts cut up in chunks. Can’t wait to try it.
How many does this feed?
Hello Brooke,
This recipe can typically feed 4 to 6 people well. I hope that everyone likes it! Let me know how it goes! Thanks for following along with me.
Would you know what the fat is in this meal?
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!
just made this tonite added brown rice on the side. love it.
Is the sausage supposed to be cooked already when added to veggies?
No, you will cook it all together.
I made this dish a week ago it was absolutely fantastic I do plan to share and make it again
It good taste but what’s the serving size
This will serve at least 6 to 8 people.
I made this dish tonight. It was so delicious! I share it with my mother, and she really loved this recipe.
LOVED IT!!! I agree with another person. This makes ALOT of food. I had to cook it in 2 batches in my 10.25 inch skillet. Ill probably cut the recipe in half. I took out the asparagus, added 1 sweet onion. Used McCormick Cajun Seasoning. Thanks for the easy and yum recipe
sounds good and it’s low carb.