Cajun Shrimp and Sausage Vegetable Sheet Pan

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It's packed with protein, minimally messy and ready in 25 minutes.
cajun shrimp, sausage and vegetable sheet pan recipe: cajun shrimp, sausage and vegetables on a sheet pan with a wooden spatula
Alyssa Rivers/The Tried & True Cookbook
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Simply toss shrimp, sliced sausage and colorful veggies in a blend of olive oil and Cajun seasoning, then roast them to perfection in the oven.

On most busy weeknights, the last thing you feel like doing is cooking an elaborate dinner, let alone washing a sink’s worth of dishes once you’re done eating. Luckily, the Cajun shrimp and sausage vegetable sheet pan from Alyssa Rivers’s new cookbook, The Tried & True Cookbook, comes together in under 30 minutes *and* it’ll only leave you with one bowl and one pan to clean.

It truly doesn’t get easier than this eight-ingredient gem. “Simply toss shrimp, sliced sausage and colorful veggies in a blend of olive oil and Cajun seasoning, then roast them to perfection in the oven,” Rivers explains.

The recipe calls for using asparagus, zucchini and bell peppers, but you can easily substitute whatever you have on hand. (Carrots, tomatoes and even kale are fair game.) It’s also low-carb and keto-friendly as is, but feel free to make the meal heartier by pairing it with rice, pasta or potatoes.

Excerpted from The Tried & True Cookbook reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2024 by The Recipe Critic LLC.


1 pound large shrimp, peeled and deveined

14 ounces pork or chicken sausage, sliced

1 medium zucchini, sliced

½ bunch asparagus, sliced into thirds

1 red bell pepper, ribs and seeds removed, chopped

2 tablespoons extra-virgin olive oil

2 tablespoons Cajun seasoning

Kosher salt and freshly ground black pepper, to taste


1. Preheat the oven to 400°F.

2. In a large bowl, add the shrimp, sausage, zucchini, asparagus and bell pepper. Add the olive oil and Cajun seasoning and toss to coat.

3. Spread the shrimp, sausage and veggies evenly onto a baking sheet. Bake until the shrimp is pink and the vegetables are tender, 15 to 20 minutes

4. Season with salt and black pepper to taste and serve.

Nutrition Facts
  • 406 calories

  • 24g fat

  • 9g carbs

  • 40g protein

  • 6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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