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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 have made my version of this for several years and love it. My main three ingredients are shrimp, zucchini and Beef Polska Kielbasa. To this I add onion, a little amount of tomato (which makes the sauce slightly red without having an overpowering tomato flavor), and some pasta shells which soak up the juices. I like cayenne, red pepper flakes and ground chipotle, S&P, and garlic powder. The spiciness sometimes takes my breath away, but I recover and it is worth it. I didn’t want any one item to overpower the others. A bite of shrimp. A bite of Kielbasa. A bite of zucchini. Each bite a “little island of flavor.” — I was actually looking for something to go as a side with this dish, and was surprised to find your recipe. Your shrimp look more flavorful than mine.
LOVE LOVE LOVE LOVE THIS RECIPE! THE BEST DISH FOR MARDI GRAS!
LOVE LOVE LOVE LOVE LOVE THIS RECIPE! THE BEST DISH FOR MARDI GRAS!
sorry for double posting 🙂
This is really good and very easy to make. It is a bit spicy but my hubby and I like spicy. I tend to brown the sausage first to get a good sear on it before adding the veggies. One time I forgot to thaw my frozen shrimp so I just cooked the shrimp first in the skillet and set it aside before I browned the sausage and added it back in at the end. It turned out just fine.
Just made this recipe!!!! Trust the lady when she says to add shrimp in from the beginning! I always worry that veggies seem to take twice as long for me as the recipes say, and shrimp half the time, but I’m following y’all’s instructions to the letter next time!
I followed this recipe to a tee and there was WAY TOO MUCH pumkin and didn’t taste like anything except pumpkin. Next time I will use maybe half a pumpkin if I decide to make this again.
Hi! Not sure what you are referring to as there is no pumpkin in this recipe.
I make something similar but use LA hot sausage and skip adding cajun spice. I serve over tricolor rotini pasta for a colorful effect.
What a great idea! Sounds delicious.
Is your shrimp completely thawed, I only have access to frozen?
You can use frozen shrimp as long as you let it thaw before using it in this recipe.
I also use frozen shrimp but I defrost them as I am cooking the other ingredients. *I’ve been told, for years, that you don’t overcook your shrimp so that’s why I put them in near the last. I am also cooking some pasta shells in a pot (I add them to my version of this recipe.) so the shrimp & pasta are getting ready while the other ingredients are cooking. My version has a thin red sauce, which the pasta soaks up. And, I add any shrimp juice, from thawing, for extra flavor.
I made this often and it’s only 1 pt per serving on weight watchers!
This was so good! Will definitely make again.
We have had this dish numerous time and always been satisfied. I also brown the sausage in olive oil and the seasoning before adding the veggies. When the veggies are almost done we add the thawed shrimp and it all comes out so delicious. Thanks so much for sharing. God bless you!
It’s so delicious, I’m glad that you loved it!
Made this recipe tonight and although we liked it, I will probably add half of the Cajun seasoning as it was a bit spicy for us and my son could not eat it. I also prepared the shrimp separately and before cooking everything to ensure it was right, which worked great!
Can I freeze and reheat in oven ?
Yes, that will work well with this recipe.
It ended up much tastier than I thought it was going to be! Timing the cooking of the shrimp and the squash was tricky – making sure the shrimp was cooked through. Our squash did end up a bit mushy. But honestly it didn’t bother me as much as it normally would. We used slap ya mama Cajun seasoning which I think made it a bit salty. Next time I will probably make my own Cajun seasoning to use. Otherwise pretty easy to make and tasty!
Will this keep in refrigerator for 3-4 days for lunch meal prep?
Yes, that is a great idea!
Great Dish! This was the first time making this recipe and it came out perfectly. I did cook the sausage separately to brown up a bit and then added the shrimp and other ingredients.
I cooked my Beef Kielbasa separately this time to brown it up. Looks a lot better. *Andouille might be another choice for sausage. It is spicy already, and I know I like the flavor with lentils & onions.