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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

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 


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.


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


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.

Cajun Shrimp and Sausage Vegetable Skillet close up

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!

  1. Combine: Start by adding the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper in a large bowl.
  2. Add: Next, add olive oil and cajun seasoning and toss until coated.
  3. Add: Then add step 1 and 2 to a large skillet and turn to medium high heat.
  4. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
  5. Server Immediately: Garnish with fresh parsley if desired.

Cajun Shrimp and Sausage Vegetables in a Skillet

What to serve with cajun shrimp and sausage

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!

  1. Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.
  2. If you are not a fan of shrimp or sausage. You can substitute it for chicken or tofu.
  3. This is best served immediately after being made.

Are you a cajun fan?! Here are more cajun friendly meals:

Cajun Shrimp and Sausage Vegetable Skillet with wooden spoon

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Cajun Shrimp and Sausage Vegetable Skillet

4.82 from 111 votes
By: Alyssa Rivers
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!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6



  • 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.



Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE: Cast Iron Skillet
•Utopia Kitchen Cooking Knives
•The Recipe Critic Apron


Calories: 260kcalCarbohydrates: 8gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 240mgSodium: 989mgPotassium: 712mgFiber: 3gSugar: 5gVitamin A: 2712IUVitamin C: 78mgCalcium: 151mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Mediterranean
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    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

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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.

    1. 5 stars
      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!

  5. 4 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 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

  9. 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

  10. 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

  11. 5 stars
    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.