Sheet pan dinners are my ultimate lifesaver on busy nights, and this Cajun Shrimp, Sausage, and Veggies recipe is no exception! With just one pan, a handful of ingredients, and less than 30 minutes, you'll have a mouthwatering meal bursting with bold flavors.
The Cajun seasoning brings the perfect balance of spice and smokiness, while the mix of juicy shrimp, smoky andouille sausage, and crisp-tender veggies makes every bite irresistible.
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Sheet Pan Shrimp, Sausage and Veggies
Just like my sausage kale dinner, I love serving this dish with brown rice or quinoa to soak up all the delicious juices, but it's just as amazing with a side of crusty bread or even on its own.
It's a crowd-pleaser that's not only easy to whip up but also incredibly versatile-perfect for a casual weeknight dinner or meal prep for the week ahead!
Ingredients
- Shrimp - I used frozen jumbo shrimp that were peeled and deveined-such a time-saver! Just make sure they're thawed before cooking. If you're using smaller shrimp, adjust the cooking time so they don't overcook.
- Sausage - The smoky, spicy flavor of andouille sausage pairs perfectly with the Cajun spices. If you prefer something milder, you can swap it for chicken sausage or even kielbasa. Always check the ingredients for unnecessary ingredients!
- Zucchini - Zucchini is one of my favorite veggies for this recipe because it cooks quickly and soaks up all the Cajun goodness. Slice them into half-inch rounds to keep them tender-crisp.
- Green beans - I used frozen fine green beans for convenience, but fresh green beans work just as well. Trim the ends before adding them to the sheet pan for a polished look.
- Bell pepper - Any color bell pepper will do, but I love using red or yellow for a pop of sweetness and vibrant color. Cut them into larger cubes so they hold their shape during roasting.
- Cajun seasoning - This is the star of the dish! Use your favorite store-bought blend or make your own for a custom spice level. If you like things extra spicy, add a pinch of cayenne.
- Worcestershire sauce - This adds a subtle, savory depth that ties all the flavors together. Don't skip it-it's a small addition that makes a big difference!
- Sweetener - A touch of sweetness balances out the smoky and spicy flavors beautifully. It's optional, but I think it adds an amazing twist.
- Garlic - Fresh minced garlic works best for that bold flavor, but pre-minced garlic from the jar will do in a pinch.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Sheet Pan Shrimp, Sausage and Veggies
- Preheat the oven: Set your oven to 400°F and allow it to heat up while you prepare the ingredients.
- Combine the ingredients: In a large bowl, add the shrimp, sausage, zucchini, green beans, and bell pepper.
- Make the seasoning mix: In a small bowl, whisk together olive oil, agave syrup, Worcestershire sauce, garlic, and Cajun seasoning. Pour this mixture over the shrimp and veggies, tossing until everything is well coated.
- Arrange on the sheet pan: Spread the seasoned mixture evenly on a large sheet pan, ensuring the shrimp and vegetables are in a single layer for even cooking.
- Bake to perfection: Roast in the preheated oven for about 20 minutes, or until the shrimp are pink and fully cooked, and the vegetables are tender.
- Finish and serve: Taste and adjust with salt and black pepper, if needed. Serve hot, and enjoy!
Pair It Up: I love serving this with yellow rice, broccoli rice, cauli rice or quinoa to soak up all the flavorful juices.
For something lighter, try a crisp green salad on the side. And if you're feeling indulgent, some crusty bread is perfect for scooping up every last bite.
Tips
- When I make this dish, I love playing around with the veggies depending on what's in my fridge. This time, I used zucchini, green beans, and bell pepper, but don't stop there! Broccoli, asparagus, or even a handful of cherry tomatoes can work beautifully. It's one of those recipes where you can get creative without worrying too much-perfect for using up those odds and ends.
- I always keep frozen shrimp on hand for quick meals like this. It's a lifesaver on busy nights! For this recipe, I went with jumbo shrimp, just make sure they're peeled and deveined before cooking to keep things hassle-free. If you're using fresh shrimp, the cooking time might be a little shorter, so keep an eye on them.
- JULIA'S TIP: I love adding a drizzle of agave syrup or honey to balance out the bold Cajun seasoning. It's not necessary, but it gives the dish a nice hint of sweetness that takes it to the next level. If sweet isn't your thing, feel free to leave it out-this dish will still be amazing.
How to Make Your Own Cajun Seasoning:
If you don't have Cajun seasoning on hand, no problem! You can easily create your own blend using common spices from your pantry. Here's a simple recipe:
- DIY Cajun Spice Blend:
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (or adjust to taste)
Freezing And Storing Instructions
- To Store. Let everything cool completely, then pop it into an airtight container. It keeps in the fridge for up to 3 days, and honestly, the flavors get even better as they sit.
- To Reheat. I usually reheat leftovers in the oven at 350°F for about 10 minutes, but if I'm in a rush, the microwave works just fine-1-2 minutes, and you're good to go.
- To Freeze. This dish freezes like a dream. Store it in a freezer-safe bag or container for up to 2 months. Just thaw it in the fridge overnight and reheat when you're ready.
More Sausage Recipes
- One Pan Cabbage with Sausage
- Sweet Potato Sausage Dinner
- Air Fryer Brats
- Sausage Pasta
- Sheet Pan Veggie Dinner
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Cajun Sheet Pan Shrimp, Sausage, and Veggies
Ingredients
Method
- Preheat the oven: Set your oven to 400°F and allow it to heat up while you prepare the ingredients.
- Combine the ingredients: In a large bowl, add the shrimp, sausage, zucchini, green beans, and bell pepper.1 pound frozen shrimp, 4 sausage links, 1 medium zucchini, 2 cups green beans, 1 medium bell pepper
- Make the seasoning mix: In a small bowl, whisk together olive oil, agave syrup, Worcestershire sauce, garlic, and Cajun seasoning. Pour this mixture over the shrimp and veggies, tossing until everything is well coated.1 tablespoon Worcestershire sauce, 1 teaspoon agave syrup , 3 teaspoons garlic, 3 tablespoons olive oil, 1 ½ tablespoons Cajun seasoning
- Arrange on the sheet pan: Spread the seasoned mixture evenly on a large sheet pan, ensuring the shrimp and vegetables are in a single layer for even cooking.
- Bake to perfection: Roast in the preheated oven for about 20 minutes, or until the shrimp are pink and fully cooked, and the vegetables are tender.
- Finish and serve: Taste and adjust with salt and black pepper, if needed. Serve hot, and enjoy!lemon wedges and parsley for garnish, salt and black pepper to taste
Nutrition
Notes
- To Store. Let everything cool completely, then pop it into an airtight container. It keeps in the fridge for up to 3 days, and honestly, the flavors get even better as they sit.
- To Reheat. I usually reheat leftovers in the oven at 350°F for about 10 minutes, but if I'm in a rush, the microwave works just fine-1-2 minutes, and you're good to go.
- To Freeze. This dish freezes like a dream. Store it in a freezer-safe bag or container for up to 2 months. Just thaw it in the fridge overnight and reheat when you're ready.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Kaighleeh
I added green beans and more spices, turned out delicious. Adding this to my monthly meal plan
Sonya
You are using the sheimp from frozen? Or are you defrosting first?
Julia
always defrost shrimp 🙂