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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.
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!
Hi, I’ve made this before and it’s delicious but I have never counted servings before for it and I was reading it again and I can’t find where it says what the serving size is.
I was wondering how much the serving size is? I’m trying to log what I eat and how much in my app now.
A serving size is 1/6th of the recipe. I’m not sure how much that is in grams or cups. I’m sorry! The nutrition information is in the recipe card at the bottom of the post.
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.