Cajun Sheet Pan Shrimp, Sausage, and Veggies
This Cajun Sheet Pan Shrimp, Sausage, and Veggies recipe is a quick, flavorful meal perfect for weeknights! Packed with shrimp, andouille sausage, and vibrant veggies, it’s ready in under 30 minutes and pairs beautifully with rice, quinoa, or crusty bread.
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INGREDIENTS
- 1 pound frozen shrimp, uncooked, peeled and deveined, large count jumbo size
- 4 sausage links, andouille
- 1 medium zucchini, makes about 2 cups when sliced into half inch circles
- 2 cups green beans, regular or fine (I used frozen fine beans)
- 1 medium bell pepper, cut into larger cubes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon agave syrup , or honey/maple syrup for a sweeter flavor
- 1 ½ tablespoons Cajun seasoning
- 3 teaspoons garlic, minced
- lemon wedges and parsley for garnish
- 3 tablespoons olive oil
- salt and black pepper to taste
INSTRUCTIONS
- 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
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 284kcalCarbohydrates: 15gProtein: 21gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 157mgSodium: 842mgPotassium: 587mgFiber: 4gSugar: 7gVitamin A: 2925IUVitamin C: 55mgCalcium: 108mgIron: 2mg
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