Why You’ll Love This Recipe
This recipe is incredibly convenient. Everything cooks together on one sheet pan, making prep and cleanup simple and stress-free. It’s perfect for busy weeknights when you want big flavor without a complicated process.
The combination of smoky sausage, tender shrimp, and caramelized vegetables creates a balanced and hearty meal. The Cajun seasoning adds just the right amount of heat and depth, and you can easily adjust the spice level to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound large shrimp, peeled and deveined
12 ounces smoked sausage, sliced into rounds
2 cups baby potatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 small red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and half of the Cajun seasoning. Spread them out on the sheet pan in a single layer.
- Roast the potatoes for 10–15 minutes to give them a head start.
- While the potatoes are roasting, combine the shrimp, sliced sausage, bell peppers, zucchini, and red onion in a bowl. Drizzle with the remaining olive oil and sprinkle with the remaining Cajun seasoning and garlic powder. Toss to coat evenly.
- Remove the sheet pan from the oven and add the shrimp, sausage, and vegetables to the pan. Spread everything out evenly.
- Return the pan to the oven and roast for an additional 8–10 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
- Season with salt and black pepper if needed. Garnish with chopped parsley and serve with fresh lemon wedges.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: 35–40 minutes
Variations
Swap baby potatoes for sweet potatoes or corn on the cob pieces for a different flavor profile. You can also add broccoli florets or asparagus for extra greens.
For a milder version, reduce the Cajun seasoning or choose a low-spice blend. If you prefer more heat, add a pinch of cayenne pepper or crushed red pepper flakes.
Serve over rice, quinoa, or cauliflower rice to make the dish even more filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 375°F (190°C) oven for 8–10 minutes or gently heat in a skillet over medium-low heat until warmed through. You can also microwave individual portions for 1–2 minutes, though shrimp should not be overcooked during reheating.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before seasoning.
What type of sausage works best?
Smoked sausage or andouille sausage both work well for this recipe.
How do I prevent the shrimp from overcooking?
Add the shrimp to the pan during the final 8–10 minutes of roasting and remove as soon as they turn pink and opaque.
Can I make this recipe less spicy?
Yes, use a mild Cajun seasoning blend or reduce the amount used.
Do I need to peel the potatoes?
No, baby potatoes can be left unpeeled. Just wash them thoroughly before using.
Can I prepare this ahead of time?
You can chop the vegetables and slice the sausage in advance, but wait to add the shrimp until just before cooking.
Is this recipe gluten-free?
It can be, but check the label on your sausage and Cajun seasoning to ensure they are gluten-free.
Can I cook everything at once without pre-roasting the potatoes?
If your potato pieces are small, you may roast everything together, but larger pieces benefit from a head start.
What can I serve with this dish?
It pairs well with crusty bread, a simple green salad, or steamed rice.
Can I grill this instead of baking?
Yes, you can cook it in a grill basket over medium heat, stirring occasionally until the shrimp are cooked through.
Conclusion
Cajun Sheet Pan Shrimp, Sausage, and Veggies is a vibrant, satisfying meal that combines bold seasoning with simple preparation. With its easy one-pan method and customizable ingredients, this recipe is perfect for busy evenings when you want something flavorful and comforting without extra effort.
PrintCajun Sheet Pan Shrimp, Sausage, and Veggies
Cajun Sheet Pan Shrimp, Sausage, and Veggies is a bold, smoky one-pan meal featuring juicy shrimp, savory sausage, and tender roasted vegetables. Tossed in Cajun seasoning and roasted to perfection, it delivers big flavor with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Cajun
- Diet: Halal
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced into rounds
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil and half of the Cajun seasoning. Spread in a single layer on the sheet pan.
- Roast the potatoes for 10–15 minutes.
- Meanwhile, combine the shrimp, sliced sausage, bell peppers, zucchini, and red onion in a bowl. Drizzle with the remaining olive oil and sprinkle with the remaining Cajun seasoning and garlic powder. Toss to coat evenly.
- Remove the sheet pan from the oven and add the shrimp, sausage, and vegetables. Spread everything evenly.
- Return to the oven and roast for 8–10 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
- Season with salt and black pepper if needed. Garnish with chopped parsley and serve with lemon wedges.
Notes
- Use andouille sausage for a smokier, spicier flavor.
- Cut potatoes into small, even pieces to ensure they cook through.
- Adjust Cajun seasoning to control the spice level.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 195 mg
