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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.
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!