Sheet Pan Cajun Shrimp and Sausage Recipe
Y'all, if you're craving a cajun shrimp recipe that’s bursting with bold flavors and comes together in a snap, this cajun shrimp and sausage sheet pan dinner is going to blow your mind! Imagine fresh shrimp and smoky andouille sausage mingling with vibrant bell peppers and Brussels sprouts, all tossed in a homemade Cajun seasoning. You’re going to love this easy meal!
Servings: 6 servings
Ingredients
Sausage & Shrimp Sheet Pan
- 1.5 pounds large shrimp peeled and deveined
- 14 ounces andouille sausage sliced
- 1 large red bell pepper seeds and core removed, chopped into chunks*
- 1 large green bell pepper seeds and core removed, chopped into chunks*
- 1 large yellow bell pepper seeds and core removed, chopped into chunks*
- 1 large large white onion cut into big chunks
- 1 lemon juiced
- 2 cups brussell sprouts cut in half
- 2 tablespoons olive oil
Cajun Seasoning
- 1 1/2 tbsp paprika
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper for less spice, use 1/4 teaspoon
- 1 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground mustard
Instructions
- Preheat the Oven: Set the oven to 400°F.
- Make the Cajun Seasoning: In a small bowl, mix the ingredients for the seasoning.
- Prepare the Sheet Pan: On a medium-sized sheet pan, combine the shrimp, sausage, bell peppers, onions, and Brussels sprouts. Drizzle with olive oil and lemon juice, tossing to coat evenly.
- Season and Toss: Sprinkle the Cajun seasoning evenly over the mixture. Toss again to ensure everything is well-coated. Spread the ingredients into an even layer on the sheet pan.
- Bake: Bake for 18-20 minutes, or until the shrimp are opaque and pink, and the vegetables are tender-crisp.
- Serve: Serve hot over cauliflower rice or your favorite side.
Notes
- This recipe works so well with meal prep! Make your sheet pan cajun sausage, shrimp, and veggies, then make the cauliflower rice and combine in meal prep containers, and store in the fridge. Follow the reheating instructions above. Lunch for the week! Woo hoo!
- Want it milder? Use less cayenne pepper. Need more heat? Add extra or throw in some red pepper flakes.
- For extra crispy Brussels sprouts, roast them separately for the first 10 minutes before adding the shrimp and sausage.
- IF you have leftovers, and I really mean if because your whole family is going to love this sheet pan recipe! Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. I recommend storing the leftover cauliflower rice separately for reheating purposes.
- To reheat, heat the andouille sausage, shrimp, and veggies in a large skillet over medium-high heat for 5-7 minutes or in the microwave for 2-3 minutes. Make a fresh batch of frozen cauliflower rice or heat it separately in the microwave for 1.5 minutes. Then combine and enjoy!
- If you want to freeze your leftovers for future meals, store the andouille sausage, shrimp, and veggies in an airtight container for up to 3 months in the freezer.
Nutrition
Calories: 397kcal | Carbohydrates: 16g | Protein: 30g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 1581mg | Potassium: 767mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2421IU | Vitamin C: 151mg | Calcium: 114mg | Iron: 3mg