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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
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.
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!
- Combine: Start by adding the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper in a large bowl.
- Add: Next, add olive oil and cajun seasoning and toss until coated.
- Add: Then add step 1 and 2 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
- quinoa
- cauliflower rice
- rice
- fresh fruit salad
- pasta
- potatoes
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!
- 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 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.
Video
Notes
•Utopia Kitchen Cooking Knives
•The Recipe Critic Apron
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I put this in noodles instead if rice ?
Yes, of course! That sounds delicious!
Can’t wait to try this thanls
What kind of squash do you use?
I used a yellow squash
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.
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.
I made this for my meal prep this week and it was so yummy! Thank you ?
I’m not a fan of spicy so what other seasoning would you suggest?
You are welcome to leave it out or not use as much seasoning. Hope you enjoy it! We love this skillet.
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.
I like to use myfitnesspal.com or skinny taste.com for any nutritional information. Hope that helps you find the answers you are looking for.
This looks delicious, Alyssa! Well done!!! 🙂
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!
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.
Do you serve “as is” or with steamed rice?
Either way is great! We like steamed rice but “as is” is great too!
Tried with cauliflower rice. Delicious!
Need to know carbs and fiber please.
I like to use myfitnesspal.com or skinnytaste.com for any nutritional information. Hope you can find what you are looking for.
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
Hi! Would love to make this but I have some tummies that can’t handle too much heat, any suggestions to lower the spice?
You can half the spice or omit it if that is going to be a problem with the dish. Hope you enjoy it!
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.
Can you used frozen shrimp instead of fresh and save time in devaining them?
I used frozen shrimp.. bacon instead of sausage cuz I didn’t have it on hand iot turned out yummy!!
That is a great idea! Thank you for sharing!
I’m so glad you commented! I forgot to get sausage but I do have bacon. So I’m definitely trying this now!
Made home made Cajun spice, and followed recipe to the t, used frozen shrimp I had to devein My husband was very impressed. This is a keeper, thanks for such a great low carb meal and so delicious!