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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.
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.
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.
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.
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!
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!
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!
Just made this tonight. Very good and thank you for sharing.
super easy and quick!! plus it’s low carbs!!
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.
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
thank you for great recipes I love them.
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!
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.
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 .
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?
Yes, I am. I am glad that you like it so much! Thank you for sharing!
This was an amazing meal!! Thank you so very much!!
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.
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.
Absolutely!
My thoughts exactly. Start with charring the sausage, then add veggies the shrimp.
I used turkey kielbasa instead of sausage and it was wonderful.
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!