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This Cajun Shrimp and Sausage Sheet Pan Dinner comes together quickly using minimal ingredients. It has tender shrimp, andouille sausage, and spring veggies tossed in olive oil and a homemade Cajun spice blend! Delicious served over rice, cauliflower rice, or on its own. Whole30, Paleo, Keto, Gluten Free, and Dairy Free!
I can’t get enough of easy sheet pan meals. They are perfect for nights when you don’t have a ton of time and need to get dinner on the table quickly! This is a meal that can be served on its own, or over cauliflower rice or regular rice. You can also easily swap out the veggies and use whatever you have on hand!
What Ingredients You Need to Make This Cajun Shrimp and Sausage Sheet Pan Dinner
You only need a few simple ingredients and spices to make this meal!
- Andouille sausage – Smoked sausage will also work well! Wegmans has a Whole30 compliant andouille sausage and it was delicious!
- Shrimp – I like to get peeled and deveined shrimp from either Trader Joe’s or Costco in the frozen section. I leave the tails on here, but you can feel free to remove them prior to baking.
- Green beans – I buy the trimmed pre-packaged kind to make life easier!
- Zucchini
- Yellow squash
- Olive oil
- And then spices: garlic powder, onion powder, paprika, salt, cayenne, oregano, and thyme. I like to make my own Cajun seasoning to ensure it’s gluten free.
That’s it!
How To Make This Sheet Pan Dinner
Preheat your oven to 425. I like to line a large baking sheet (15 x 21 inches) with parchment paper for easy cleanup. This is my favorite large sheet pan to use!
Add the sliced sausage, thawed shrimp, veggies, and olive oil to a large bowl. Combine the spices in a separate bowl and mix to combine. Pour the spice mixture in with the sausage, shrimp, and veggies.
Mix everything together until the sausage, shrimp, and veggies are evenly coated with oil and spices. Dump everything out onto the sheet pan and spread it out evenly.
Bake it for 14-16 minutes until the shrimp are cooked through and the veggies are tender. Serve on its own, or over rice/cauliflower rice. Enjoy!
Looking For Some Other Delicious Sheet Pan Recipes To Try? Check These Out!
Sausage, Potato & Broccoli Sheet Pan
Maple Dijon Pistachio Crusted Salmon and Spring Veggies
If you try out these Cajun dish, be sure to tag me on Instagram so I can see your creations! And if you try it and love it, a 5 star rating and review below would mean the world. Happy cooking!
xo,
Mary
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Cajun Shrimp and Sausage Sheet Pan Dinner
Ingredients
- 1 lb andouille sausage, sliced into ¼ " rounds
- 2 lbs frozen or fresh peeled and deveined shrimp, thawed if previously frozen
- 12 oz green beans
- 1 zucchini , cut into ¼ " rounds
- 1 yellow squash, cut into ¼ " rounds
- 2 tbsp olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp oregano
- ½ tsp thyme
- ¼ tsp cayenne
Instructions
- Preheat your oven to 425. Line a baking sheet with parchment paper or foil for easy clean up.
- Add the sliced sausage, thawed shrimp, veggies, and olive oil to a large bowl.
- Combine the spices in a separate bowl and stir well. Pour the spice mixture into the larger bowl.
- Mix everything together until the sausage, shrimp, and veggies are evenly coated with oil and spices. Dump everything out onto the sheet pan and spread it out evenly.
- Bake for 14-16 minutes until the shrimp are cooked through and the veggies are tender. Serve on its own, or over rice or cauliflower rice. Enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
So good! This was my first attempt at sheet pan meal and it was very tasty. I got lazy and just used a creole seasoning which was good, but a bit much towards the end of the meal. I was concerned about the shrimp getting done since there wasn’t a size mentioned. I used 41-50 ct and they were done in 16 minutes in my oven. Super easy and will be a regular in our rotation. Love that it’s super healthy too! Thanks Mary
Very tasty and easy to make. I used half of the shrimp and sausage, but kept the rest the same, since I prefer more vegetables.