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Cajun Shrimp and Sausage Vegetable Sheet Pan is so incredibly easy but packed with such amazing cajun flavor! This is a healthy and delicious meal that is also great for meal prep!
I haven’t worked since Christmas and boy has it been nice to take some time off! We went on our family trip and then it has been pretty gloomy and rainy here for the past couple of weeks. It has been nice to focus on the New Year, set some goals, and spend time with the family. I love that the New Year has a focus on fresh and healthy meals and I especially love to meal prep. I meal prep every week with the husband because life gets so busy. I like to keep the meals unique and full of flavor!
This recipe is one of my favorites and I love how easy it is! Thow all of your fresh veggies onto the sheet pan with shrimp and sausage and toss in cajun seasoning. That’s it! You have an amazing meal that is ready in just about 20 minutes.
How do you make Cajun Shrimp and Sausage Vegetable Sheet Pan?
Start by chopping your favorite veggies. I like to use vegetables that cook fast with the shrimp and sausage. Asparagus, zucchini, banana squash, red and red pepper all work great. Toss your vegetables with the shrimp and sausage. Add olive oil and the cajun seasoning and spread evenly on a sheet pan. Bake in a 400-degree oven for 15-20 minutes.
I love to pack mine with ½ cup of brown rice and quinoa and they are such a delicious meal to eat throughout the week. This is also such a quick and easy delicious meal that your family will rave about. Whatever you are making it for, I know you are going to love it!
Cajun Shrimp and Sausage Vegetable Sheet Pan
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
- ½ bunch asparagus sliced into thirds
- 2 red bell pepper chopped into chunks
- Salt and Pepper
- 2 Tablespoons olive oil
- 2 Tablespoons Cajun Seasoning
Instructions
- Preheat oven to 400 degrees. 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.
- Spread evenly onto a sheet pan. Bake in the preheated oven for 15-20 minutes or until shrimp is pink and vegetables are tender.
Notes
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Made recipe 3 times but veggies turn out soft, because lots of liquid in baking dish/pan due to veggies (squash/zucchini) being water soluble veggies; as they bake. Do you drain mid cooking? Or any recommendations to reduce that liquid?
A Low Country Boil can be made in the same way. However, I usually have two smaller sheet pans, one for protein and one for vegetables. I can cook the veggies a little longer, remove excess liquid, and control the amount of oil I use in each pan. I hope this helps you.
Do you normally
Use frozen shrimp?
I use fresh shrimp but you can use frozen shrimp as long as they are thawed before using them in this recipe.
Are you precooking the sausage and then slicing?
No, the sausage will cook in the dish. Just slice it and add it to the pan!
Hi this is great but where is the sugar coming from?
The sugar is coming from the natural sugars in the vegetables.
This is amazing! I struggle to surprise my hobbyist chef husband and this recipe is so quick and easy. He loved it, I loved it! Might become a regular in our house
If you double the recipe, don’t double the spices. My family and I almost died it was so spicy! I had to throw leftovers out.
Can I prepare everything and store in the frig the night before I cook it?
That should work fine!
If I use frozen shrimp, do I need to let them thaw before placing on the sheet pan with everything else in the oven?
Yes! Thaw them before adding them!
I’ve made this recipe three times since finding it last month.Its delicious. I use all green zucchini, more asparagus and add chopped onions. Also serve with Spanish rice. Awesome!! One pan meals rule!!
One pan meals are the greatest thing ever! So glad to hear that you loved it!
Great as a stand alone meal. However I’d recommend using 50% more shrimp and sausage as it is vegetable heavy.
That’s a great idea! I will have to try that.
A couple things about this recipe. One, it was good and it was easy. We are starting a new lower carb diet with a type 1 diabetic in the family in an attempt to keep his blood sugars from going really high (most of the time).
A note, if you like your zucchini well done, you’ll need to slice thinly or start zucchini first. Our zucchini was still mostly crunchy, sliced and not halve, half inch or a little thicker.
Do you use regular raw shrimp or frozen?
I use raw shrimp.
What is a serving size?
About 1-2 cups, depending on the person!
Do you use fully cooked shrimp or raw?
Use raw shrimp that is peeled and deveined!
Are you supposed to cook sausage separately and add it in?
Nope, that will cook right along with the shrimp and vegetables!
Do you cut the sausage before cooking or after? Will it need to me flipped in the oven?
You cut up the sausage before cooking. And there is no need to flip it while it’s cooking. Let me know if you try it and how it turns out!