Cajun Shrimp and Sausage Sheet Pan
Smoked sausage, zucchini and peppers roast first at 425°F, then shrimp joins for the last 7 minutes. Homemade Cajun spice and one sheet pan.
- Prep15 min
- Cook22 min
- Total37 min
- Servings4
- Net carbs*7.6 g
- LevelEasy
This sheet pan dinner borrows the flavors of a Louisiana boil without the big pot. Smoked sausage, zucchini, bell pepper and onion roast with a homemade Cajun blend of paprika, garlic, thyme, oregano and cayenne. Shrimp go on at the end and soak up the spiced drippings. Everything comes out browned and smoky with just one pan to wash.
Shrimp and vegetables cook at very different speeds, so they go in at different times. The sausage and vegetables roast for 15 minutes first to pick up color. The shrimp need only 6 to 7 minutes. Add them too early and they curl tight and turn chewy. Pull the pan when they are pink and shaped like a loose C.
Ingredients
Makes About 8 cups (2 cups per serving). Tap an item to check it off.
Equipment
- Large rimmed baking sheet (18x13-inch)
- 2 mixing bowls
- Small bowl
Instructions
- Heat the oven to 425°F with a rack in the center.
- Mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt and pepper in a small bowl to make the Cajun seasoning.
- Toss the sausage, zucchini, bell pepper and onion with 1 1/2 tablespoons of the olive oil and two-thirds of the seasoning. Spread in a single layer on the baking sheet.
- Roast for 15 minutes, until the vegetables start to brown at the edges.
- Meanwhile, pat the shrimp dry and toss with the remaining oil and seasoning.
- Stir the vegetables, scatter the shrimp over the pan and roast 6 to 7 minutes more, until the shrimp are pink and opaque.
- Squeeze the lemon juice over the pan, sprinkle with parsley and serve hot.
Estimated nutrition per serving
- Calories
- 465
- Total carbs
- 10.7 g
- Fiber
- 3.1 g
- Net carbs
- 7.6 g
- Protein
- 35.3 g
- Fat
- 32 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Crowding causes steaming. If your pan is smaller than 18x13 inches, use two pans and switch racks halfway.
- Taste your sausage before seasoning. Some smoked sausages are very salty, so you may want to cut the salt in half.
Substitutions
- Smoked sausage → andouille sausage Same weight. Spicier and more authentic. Check the label, since carbs vary by brand.
- Zucchini → cauliflower florets Same weight. Roast 20 minutes before adding shrimp. Similar carb estimate.
- Homemade seasoning → store-bought Cajun blend Use 1 tablespoon and skip the salt if the blend contains it. Avoid blends with added sugar.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 3 days.
- Freezer
- Not recommended. The zucchini turns watery and the shrimp toughen when thawed.
- Reheat
- Spread on a sheet pan and warm at 350°F for 6 to 8 minutes, or microwave covered for 1 to 2 minutes, stirring halfway.
Questions cooks ask
Can I use frozen shrimp?
Yes. Thaw them completely and dry them well, or they will release water and keep the pan from browning.
