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!

top view of Cajun Shrimp Sausage Sheet Pan

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!

top view of seafood and vegetables in a pan

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!

Cajun Shrimp Sausage Sheet Pan

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 

Shrimp Stir Fry Sheet Pan

Harvest 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

*This post contains affiliate links. This means if you use one of these links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

a collage of vegetables and seafood images and text

Sheet Pan Cajun Shrimp, Sausage and Veggies
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Cajun Shrimp and Sausage Sheet Pan Dinner

Yield: 6 people
Prep Time: 5 mins
Cook Time: 16 mins
Total Time: 21 mins
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!
5 from 18 votes
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Ingredients

  • 1 lb andouille sausage, sliced into 1/4 " rounds
  • 2 lbs frozen or fresh peeled and deveined shrimp, thawed if previously frozen
  • 12 oz green beans
  • 1 zucchini , cut into 1/4 " rounds
  • 1 yellow squash, cut into 1/4 " 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

Calories: 479kcal, Carbohydrates: 6g, Protein: 47g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 445mg, Sodium: 2052mg, Potassium: 642mg, Fiber: 2g, Sugar: 3g, Vitamin A: 611IU, Vitamin C: 26mg, Calcium: 264mg, Iron: 5mg
Course: Dinner
Cuisine: American
Calories: 479
Author: Mary Smith