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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.
Greetings from down under,
I used chorizo sausage, but everything else was the same. This was absolutely delicious, the prawns had already been seasoned with chilli flakes when i bought them, but i did add 1/2 tsp of the cajun seasoning. Even hubby loved it, & he normally doesn’t like “exotic” foods.
Thank you for a flavourome recipe
This is an awesone fast meal. Aloy of individuals would eat this over rice we do not we love it just like it is.
I literally just can’t cook…but I NAILED this lol. The kids loved it and it’s one of my favorites. It does require some preparation but it’s so simple. Thank you.
Delicious recipe and super easy. My second time making it. I don’t like the seedy center of zucchini and squash so I spiraled them, then cut into about 2 inches pieces. After Everything was cooked I shut the burner, put them in the pan, left them on top and covered with a lid for about 30 seconds, then mixed them in. For me it is worth the extra effort to eliminate the seeded centers. You could also keep them the length of spaghetti and serve the mixture on top.
I love this simple dinner. It’s full of fresh veggies and shrimp! My family love shrimp, so I double up on that. I have also substituted 2 tbps of Old Bay seasoning for the cajun seasoning.
Wonderful! Great taste and a low carb dish!
We add parm and a little white wine but pretty perfect and easy!
No yellow squash available but made up with extra large amounts of other veggies. Used Zatarain’s Andouille Smoked Sausage and only 1 Tblsp of Cajun spice. Loved it!
I precooked the sausage slices in a little olive oil the second time I made this, as I like it to be browned a bit. I added everything else into the same pan after the sausage was done. Used very large shrimp, so had to put a lid on the pan to steam them a little so they’d be done when the veggies were ready. Used Emeril’s Bayou Blast seasoning — 1 Tbsp.
Valerie, did you cook the shrimp and veggies in the same pan? Did the lid affect the veggies? New to cooking here!
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!
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.
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
Turned out awesome! Thanks for the recipe!
Love this recipe! I’ve made it so many times!
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
I use Slap Yo Mama and it is delicious!
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
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.