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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!Â
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-Â large or jumbo is best. Tail on and frozen.
- Sausage-Â either pork or chicken tastes best.
- Zucchini-Â medium size
- Yellow squash-Â medium size
- Asparagus- bunch
- Red bell pepper
- Salt and pepper
- Olive oil
- Cajun seasoningÂ
Shrimp:Â
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 2Â 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.
Hello! Trying to determine the nutritional value. How many does this serve?
This skillet serves 4 to 6 people. I like to use skinny taste.com or myfitnesspal.com to find any nutritional value. Hope that helps! XOXO
Is the sausage pre-cooked in this recipe? If not, wouldn’t the shrimp be overdone and tough if cooked at the same time since the sausage takes longer to cook to a safe temperature?
I bet this is a silly question, but is the pork or chicken sausage supposed to have already been cooked? Or am I cooking it fresh along with the skrimps? I’m asking because my cooking knowledge is crap and it seems like the skrimpies would cook faster than the chicken/pork sausage. Thanks in advance for the answer to what is probably a silly question! O:)
“sausage” such as Garlic Coil, Farmer’s Sausage, Ukrainian sausage, pepperoni, etc are already to eat and would only need warming
This Cajun Shrimp and Sausage Vegetable Skillet was amazing. The only thing I added was garlic and onions just because I am from south Louisiana and that is what we do. I did not measure the seasoning so I can. It attest to the flavor using the amounts given. I will definitely make this again especially with fresh yellow squash and zucchini from the garden.
I have to try rhis
This is a far more delicious meal than you might think.! Give it a shot!
Just made this for dinner & my boyfriend can’t stop talking about how good it is (I agree!) also your Tuscan chicken recipe is another staple in our home! Thank you for sharing!
This is really good! I just made it today. It’s quite easy to make. I also added some brown rice with it. Both my husband and I loved it! We really like how there’s big variety of veggies! Very good nutrient and very healthy!
Thanks so much for such wonderful recipe!
I made this today for lunch. I made it exactly the way the recipe says except that I added a few large sliced mushrooms. Oh, my word! It was so good! So very, very good! I will be making this again and again! Thanks for this new fave!
That is so great to hear! I am SO glad that you liked it! Thanks so much for sharing! XOXO
Has anyone ever substitue green beans for the Asparagus? Not a fan and if so how did it come out?
We made this for supper tonight and forgot asparagus and used green beans. We also added onions, tomato, garlic and spinach to or veggies. We sauteed the sausage first because we like it a little crisper then added everything else. It was delicious!! Will definitely be having again. This works with so many veggie variations.
That all sounds great! I am so glad that you enjoyed it and made it your own! Thank you so much for sharing and following along with me! XOXO
This Cajun Shrimp & Veggies turned out great. However I used Slap ya Momma Cajun seasoning and 2 Tablespoons was too much. I tried It with one Tablespon the next time and it was still plenty spicy. Next time I will try 2 teaspoons. Should be perfect. It’s one of my favorite low carb meals and the hubby loves it too.
LOVE Slap ya Momma Cajun Seasoning! Great idea! I am so glad that it was great for you and your husband! Thanks for sharing! XOXO
I’m planning on making this for dinner tonight, but I’m worried about the Cajun spices for my five year old. I love spicy food, but he is SO sensitive to it. Would you recommend reducing the amount or omitting some of the spices (I’m planning on making my own Cajun spice blend, so it would be easy to leave something out). Can’t wait to try this recipe!! Thank you!
I made this for dinner tonight and my family loved it. I did add some dice tomatoes to it. It was so good! Thanks for the recipe, it’s definitely a keeper!
I almost forgot definitely 5 stars!
I am so glad they all loved it! Thanks so much for sharing! XOXO
I tried this last nite and it was a hit. We are in our 60’s and my husband has traveled for work all his career. We are trying to get healthier so we have a long and productive retirement. These kind of recipes work great for our new lifestyle.
That is so great to hear! I am so glad that you both enjoyed it and it was tasty for a healthy meal! Thanks for sharing! XOXO
My daughter loves vegetables so she pinned this recipe. It was easy to make. It was easy to prep. It was absolutely delicious! We served it over rice to make it stretch for two meals. Great recipe!
That is awesome to hear! I am so glad that you were able to have two dinners!! Winner! XOXO
Hi, I just made the Cajun shrimp and sausage…… I made for my wife while she was stuck in afternoon rush hour and trying to get home. She said that it tasted great! But it was a bit too hot, The spice I used said it had pepper in it, but i vuess I put a bit too much. I’ll cut it back next time I cook it. And there will be a next time.
I love that you can add or substitute veggies depending on season and preference and it would be easy to adjust the quantity for larger and smaller groups. Thanks for all the great recipes and ideas!
You are totally welcome! I am so glad that you can make this one just the way you like it. Personalizing recipes is a perfect! Thanks so much for sharing! XOXO