Cajun Shrimp and Sausage Sheet Pan Meal is a quick and easy to prepare, low carb, keto, paleo, whole30, baked sheet pan meal with amazing flavors.
My whole family loved this simple, healthy, fresh and tasty, under 30-minute meal. We served this over cauliflower rice for a keto meal that was a winner!
I used my Homemade Cajun Spice Mix because I can adjust the spice and heat level, but you can also use store-bought Cajun Spice if you prefer.
Some of my family members cannot handle spicy food, so it helps to make my own spice mix so I can make it less spicy.
Not to mention, I can also make sure the ingredients in my Homemade Cajun spice mix are organic with no questionable additives or sugars.
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Ingredients
- 1 pound raw large Shrimp, peeled and deveined
- 4 large Cajun or Andouille Sausages, sliced
- 1 medium Bell Pepper, seeds and core removed, chopped
- 1 small Lemon, juiced
- 2 cups Brussell sprouts, cut in half
- 2 ½ tablespoons Avocado oil or olive oil
- 1 ½ tablespoon Cajun Spice Mix
See recipe card for more details.
Instructions
Preheat the oven to 400°F (200℃).
In a large mixing bowl, Add peeled deveined shrimp, sliced sausage, sliced brussels sprouts, and chopped bell pepper.
Add Cajun spice mix, lemon juice, and avocado oil.
Toss to combine until everything is coated.
On a large sheet pan, dump out the continents of the bowl and spread evenly across the baking sheet.
Bake for 16-18 minutes until shrimp are light pink.
Serve with optional cauliflower rice.
Equipment
📖 Printable Recipe Card
Cajun Shrimp and Sausage Sheet Pan
Ingredients
- 1 pound raw large Shrimp peeled and deveined
- 4 large Cajun or Andouille Sausages sliced
- 1 medium Bell Pepper seeds and core removed, chopped
- 1 small Lemon juiced
- 2 cups Brussell sprouts cut in half
- 2 ½ tablespoons Avocado oil or olive oil
- 1 ½ tablespoon Cajun Spice Mix
Instructions
- Preheat the oven to 400°F (200℃).
- In a large mixing bowl, Add peeled deveined shrimp, sliced sausage, sliced brussels sprouts, and chopped bell pepper.
- Add Cajun spice mix, lemon juice, and avocado oil. Toss to combine and coat everything.
- On a large sheet pan, dump out the contents of the bowl and spread evenly across the baking sheet.
- Bake for 16-18 minutes.
- Serve with optional cauliflower rice.
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Notes
Nutrition
Storage
Store the Cooked shrimp, sausage, and veggies in a sealed container in the fridge for up to 3 days. Reheat in the oven or the microwave just until warm.
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Food safety
- Cook shrimp to a minimum temperature of 120 °F 50 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
Donny says
I was worried the shrimp would be overcooked but they weren't! Everything came out great!
nancy says
i really enjoyed how flavourful this cajun shrimp one pan meal was! my husband loved it so much he wants it again for dinner tonight
Janessa says
Such a flavourful sheet pan dinner! I love that it is ready so quickly and easily. I served it with cauliflower rice for me and over regular rice for the rest of the family.
Megan says
SUPER easy and impressive, Stacey. 🙂 Thanks for this new fun dinner recipe. We don't eat these flavors very often, so it's a very fun change from the usual!