Spice up your weeknights with this sheet pan Cajun shrimp and sausage dinner! A quick and easy recipe that’s bursting with flavor and sure to satisfy.
Suitable for gluten free diets.
If you’re looking for a way to kick your weeknight dinners up a notch, then this sheet pan Cajun shrimp and sausage dinner is for you! This colorful and flavorful meal is an easy one-pan recipe that’s destined to become a new family favorite.
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Easy Sheet Pan Dinner Recipes
Easy sheet pan dinners are such a great way to cook up a healthy homemade meal on busy days. All that’s needed for your family to enjoy a restaurant-quality Cajun shrimp and sausage dinner is a bit of prep work, a sheet pan, and your trusty oven.
This combination of zesty andouille sausage, juicy shrimp, and tender veggies tossed in a flavorful Cajun style marinade is ideal for both hectic weeknight meals and for a weekend dinner party.
Why Make This Recipe
- Flavorful – Tender shrimp, sausage, and veggies loaded with Cajun flavor.
- Fast – Only 15 minutes of hands-on time is needed.
- Adaptable – This versatile recipe can be easily adapted by swapping ingredients to use what you have on hand.
What You’ll Need
- Shrimp – uncooked frozen jumbo shrimp, peeled and deveined.
- Sausage – this recipe calls for andouille sausage.
- Veggies – zucchini, green beans, and bell pepper – use the freshest you can get.
- Marinade – a combination of olive oil, agave syrup, garlic, Worcestershire sauce, and Cajun seasoning adds tons of flavor.
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How To Make Sheet Pan Cajun Shrimp and Sausage Dinner
Get the complete ingredients list and instructions from the recipe card below.
- Preheat oven to 400 degrees F / 204 degrees C.
- In a large bowl, combine shrimp, sausage, zucchini, green beans, and bell pepper.
- Mix olive oil, agave syrup, garlic, Worcestershire sauce, and Cajun seasoning in a small bowl, then drizzle it over the shrimp, sausage, and veggies. Toss to coat.
- Spread the mixture onto a sheet pan in an even layer and bake for 20 minutes, or until the shrimp turn pink and the vegetables are tender.
- Taste, season with salt and pepper if needed, and garnish with lemon wedges and parsley.
Recipe Tips and Variations
- Use a large rimmed baking sheet and spread your ingredients out in a single, even layer.
- Making sure the shrimp and sausage slices are close to the same thickness helps ensure they cook evenly and at the same rate.
- For easy cleanup and to prevent sticking, line your sheet pan with parchment paper or aluminum foil.
- Serve with rice to stretch this meal to 4-5 servings.
- Adjust the seasoning – add more Cajun seasoning or a dash of hot sauce to kick things up even more.
- Add more veggies – carrots, cauliflower, potato, and mushrooms all work with this recipe.
Prep and Storage
- Prep Ahead – Wash and slice the veggies up in advance, then store in the fridge until needed.
- Storage – Keep leftovers in an airtight container inside the refrigerator for up to 4 days.
FAQs
I find that rice or grits pair well with this Cajun shrimp sheet pan dinner.
If you don’t have Cajun seasoning, you can substitute it with a combination of a combination garlic powder, paprika and cayenne pepper.
More Recipes Like This
- Sheet Pan Sausage and Vegetables.
- Sheet Pan Chicken Thighs.
- Ranch Sheet Pan Chicken and Veggies Dinner.
Get The Shrimp and Sausage Sheet Pan Recipe:
Sheet Pan Cajun Shrimp and Sausage Dinner
Ingredients
- 4 andouille sausages sliced
- 1 pound (454g) jumbo frozen shrimp uncooked, peeled and deveined
- 2 cups (250g) green beans
- 1 medium zucchini sliced into half-inch circles
- 1 medium bell pepper cut into larger cubes
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce minced
- 1 ½ tablespoons Cajun seasoning
- 3 teaspoons minced garlic
- 1 teaspoon agave syrup or honey or maple syrup (optional)
- salt & pepper to taste
- lemon wedges & parsley for serving
Instructions
- Preheat your oven to 400 degrees F / 204 degrees C.
- In a large bowl, combine shrimp, sausage, zucchini, green beans, and bell pepper.
- Mix olive oil, agave syrup, garlic, Worcestershire sauce, and Cajun seasoning in a small bowl, then drizzle it over the shrimp, sausage, and veggies. Toss to coat.
- Spread the mixture onto a sheet pan in an even layer and bake for 20 minutes, or until the shrimp turn pink and the vegetables are tender.
- Taste, season with salt and pepper if needed, and garnish with lemon wedges and parsley.
Notes
- Use a large rimmed baking sheet and spread your ingredients out in a single, even layer.
- Making sure the shrimp and sausage slices are close to the same thickness helps ensure they cook evenly and at the same rate.
- For easy cleanup and to prevent sticking, line your sheet pan with parchment paper or aluminum foil.
- Serve with rice to stretch this meal to 4-5 servings.
- Adjust the seasoning – add more Cajun seasoning or a dash of hot sauce to kick things up even more.
- Add more veggies – carrots, cauliflower, potato, and mushrooms all work with this recipe.
- Storage – keep leftovers in an airtight container inside the fridge for up to 4 days.
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