Description
Sheet pan dinners don’t get more flavorful than this! This Cajun shrimp and sausage combo is so good, you’ll be scraping the pan for those caramelized bits. Fast, easy, and perfectly spicy!
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 14 oz (400g) smoked Andouille sausage, sliced into ¼-inch rounds
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch chunks
- 2 medium zucchini, sliced into ½-inch half-moons
- 3 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 2 teaspoons minced garlic
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon salt (omit if your Cajun seasoning contains salt)
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
- In a large bowl, combine the sliced bell peppers, red onion, zucchini, and sausage. Add 2 tablespoons olive oil, 1 tablespoon Cajun seasoning, oregano, and half the garlic. Toss until evenly coated.
- Spread the vegetable and sausage mixture in a single layer on your prepared sheet pan. Roast for 15 minutes.
- Meanwhile, in the same bowl, toss shrimp with remaining olive oil, Cajun seasoning, garlic, salt, and pepper.
- Remove the sheet pan from the oven. Add the seasoned shrimp, tucking them between the vegetables and sausage. Return to the oven for 5-7 minutes until shrimp are pink and opaque.
- Remove from the oven and immediately drizzle with lemon juice. Toss gently and let rest for 2 minutes before serving.