Cajun Shrimp and Sausage Sheet Pan Dinner
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!
- 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
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp cayenne
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!
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