by Alyssa RiversCajun 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!
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 [url:1]large bowl[/url] 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 [url:2]sheet pan[/url]. Bake in the preheated oven for 15-20 minutes or until shrimp is pink and vegetables are tender.
Recipe 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
hey girl- this looks so yummy!
Is the calorie count for sure accurate on here? I found this recipe link on the Yummy app and they say 450 🙁
This calorie count is to feed about 4 to 6 people. I have the calorie count for 4 people and that each of them will get 1/4 of the sheet pan meal. Hope that helps!
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.
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.
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 ?
Oh no!! I am so sorry it was a little hot for you! I am glad you still liked it and it all worked out! Thanks so much for sharing! XOXO
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.
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.
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
Do you know the nutrition facts for this?
I like to use skinnytaste.com or myfitnesspal.com to find any nutritional information about recipe. Hope that helps and you can find what you are looking for! XOXO
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.
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
Can’t wait to get started cooking this
How do I print your recipes?
There is a print icon near the recipe and ingredients for you to print off of. Hope that helps! Thanks so much for reaching out to me! XOXO
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?
In looking at the recipe, I anticipated the problem you describe. Both shrimp and the squashes tend to contain a good bit of water. I haven’t tried this recipe, but I plan to cook mine on a wire rack over the sheet pan, in hopes it will at least wick away some liquid and reduce the steam effect. Good luck!
One suggestion is to reduce the number of veggies. Forgot where I got them from, but its true for me:
Overcrowding the pan – When the pan is packed to the gills with veggies, pushed up next to one another, or worse yet, in a double layer, vegetables will steam rather than roast. As they cook, vegetables give off moisture, and when arranged too close together it results in a soggy outcome.
Follow this tip: To achieve beautiful browning and crisp, roasted perfection, vegetables need some breathing room. Arrange vegetables in a single layer and don’t overcrowd the pan
Where doI I. buy those sheet trays
You can get sheet pans at any grocery store or kitchen store that sells them. They are great to have! Hope you can find them! XOXO
Just wondering if cooking the shrimp for so long makes it rubbery.
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
You mentioned brown rice or quinoa. Do you have to make that separate?
Yes, those are optional side dishes for you to try with sheet pan. Hope that you enjoy it! XOXO
Are you using uncooked, not frozen shrimp?
Do you use raw shrimp or already cooked shrimp?
Hi! Do you use cooked or raw shrimp? Thanks.
Where are the nutrition facts and the portion amount? I actually Sauteed the recipe it was delish.
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.
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.
Not sure my husband will like Cajun seasoning, any suggestions on a substitute?
Haven’t made this yet. Dish sounds & looks delicious. However what do you think about seasoning everything together except the sausage since the sausage is already seasoned & then adding everything to the sheet pan? Just asking your opinion.
Yes, that sounds great too! If you already love the sausage flavor that is a great idea! Sheet pans are fun to mix and match and bake things easily. Hope you enjoy!
Going to make this tonight, just to let you know when I tried to print the rescipe using the print icon it comes out blank in print preview and won’t print.
Recipe
Oh no! I am sorry that you are having a hard time printing. I tried printing it and it worked great. Let me know if it does not print for you.
I don’t see that the question about whether to use precooked or cooked shrimp? Can you please advise? I am looking forward to making this!
Precooked shrimp works great and so does the cooked shrimp for a quicker bake time. Enjoy making this! It is simple and delicious!
Do you use raw shrimp or cooked? I was going to use frozen. Planned on thawing it first then baking it with the rest. Thoughts? Will it come out watery?