Cajun Shrimp and Sausage Vegetable Sheet Pan

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 1/2 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!

 

4.7 from 7 reviews
Cajun Shrimp and Sausage Vegetable Sheet Pan
 
Prep time
Cook time
Total time
 
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!
Author:
Serves: 4
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
  1. 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.
  2. 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
Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Utopia Kitchen Cooking Knives
Finedine mixing Bowls
Nordic Wave Baking Sheets

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
PorkSeafoodVegetables

Comments

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  1. Hi! This may seem like a silly question but is the sausage that you use for this recipe the already fully cooked kind? If so, what brand do you like to use? I love sausage recipes, but have always been confused by if the recipe is calling for the uncooked vs. already cooked.

  2. I opened the page for the recipe hoping to only find a recipe. I was surprised and thought that I had reached a dating page of unobtainable beautiful women. Needless to say I scrolled down to find an amazing recipe that I have tried. Thank you so much for a recipe that will feed a single person (me) for 2 or 3 dinners and/or lunches.

  3. My mouth is on fire!!!! This recipe is super easy and makes a TON!!! I did way more than 1 lb of shrimp and I did a whole bunch of asparagus, so I ended up doing 3 tbsp of seasoning, but I probably should have left it at 2 tbsp!!! Definitely would make again, but not add extra Cajun seasoning ?

  4. Oh my, such a great and tasty meal was easy to make, especially for a working mom. My family absolutely loved it. Thanks so much, I changed it up a liitle and added some freshly squeed lemon juice and a variety of other seasonings, just amazing, thanks for the idea.

  5. I see that you have the same recipe for oven and stove. Which would you recommend to do for a less greasy meal. Just curious if you prefer one over the other. I am planning on adding chicken also. When would you cook the chicken first before adding the sausage and vegetables. I hope to hear from you soon. I’m cooking it tonight.

    1. I like the sheet pan in the oven. It seems to have less grease and is a little quicker and less standing at the stove cooking. You are welcome to cook the chicken first or just make room for it on the sheet pan and bake it until it the temperature is at 165*. XOXO

  6. Could you please clarify if we should use pre-cooked smoked sausage, or uncooked sausage? I’d love to make this but I don’t use sausage (uncooked or cooked) in too many recipes, so I’m not sure which is being asked for in this recipe. Also, do you make your own cajun seasoning or do you use store-bought? Thank you – the recipe looks delicious and I’d love to make it for my family.

    1. I like using the pre-cooked smoked sausage for this but if you prefer the uncooked sausage you will need to bake a little longer on your timing. I use the store bought Cajun seasoning. Thanks for following along with me! XOXO

  7. I made this last night and unfortunately it was super watery. The veggies ended up steamed instead of roasted and the water washed off most of the seasoning. I am wondering what went wrong. Any suggestions?

    1. It turns out perfectly with this recipe. If you are nervous you are welcome to alter the recipe in way to make it your own. Hope you enjoy! Thanks for following along with me! XOXO

  8. I found a website that will put a nutrition fact to your recipes. Verywellfit.com. don’t think that I can add a pic to this post.

    1. Do you remember what you got using that tool? I just tried it and got 551 calories per serving. I assumed the recipe made 4 servings.

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