Cajun Shrimp and Sausage Sheet Pan is a fast, flavorful one-pan dinner that’s low carb and perfect for keto, paleo, and Whole30 meal plans. This baked sheet-pan meal comes together in under 30 minutes, making it ideal for busy weeknights while still delivering bold Cajun flavor.
This simple, healthy meal was a hit with my family. I served it over cauliflower rice to keep the meal keto-friendly, but it’s equally delicious over regular rice, quinoa, or with a crusty piece of bread for those not following low-carb plans. The recipe is very forgiving: you can scale the spice up or down, swap vegetables, or use store-bought Cajun seasoning if you prefer.
If you make your own Cajun seasoning you can control the heat and avoid added sugars or preservatives. For families sensitive to spice, reduce the cayenne or use a milder seasoning blend to suit everyone’s tastes.
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 Brussels sprouts, halved
- 2 ½ tablespoons avocado oil or olive oil
- 1 ½ tablespoons Cajun spice mix
See the printable recipe card below for serving size and nutrition estimates.
Instructions
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the peeled and deveined shrimp, sliced sausage, halved Brussels sprouts, and chopped bell pepper.
Add the Cajun spice mix, lemon juice, and avocado or olive oil to the bowl.
Toss everything thoroughly so the shrimp, sausage, and vegetables are evenly coated with oil and seasoning.
Spread the mixture in a single layer across a large rimmed baking sheet. Avoid overcrowding so the shrimp roast instead of steam.
Bake for 16–18 minutes, or until the shrimp are opaque and light pink and the vegetables are tender and lightly browned.
Serve warm over cauliflower rice, steamed rice, or a bed of greens. Garnish with extra lemon wedges or chopped parsley if desired.
Equipment
Large rimmed baking sheet (sheet pan) works best to roast the ingredients evenly. A mixing bowl and tongs or a spatula are helpful for tossing and spreading the mixture.
Cajun Shrimp and Sausage Sheet Pan — Printable Recipe Card
Cajun Shrimp and Sausage Sheet Pan
Prep time: 8 mins • Cook time: 16 mins • Total time: 24 mins
Servings: 5 • Calories: ~302 kcal per serving (est.)
Ingredients
- 1 lb raw large shrimp, peeled and deveined
- 4 large Cajun or Andouille sausages, sliced
- 1 medium bell pepper, chopped
- 1 small lemon, juiced
- 2 cups Brussels sprouts, halved
- 2 ½ tbsp avocado or olive oil
- 1 ½ tbsp Cajun spice mix
Instructions
- Preheat oven to 400°F (200°C).
- Toss shrimp, sausage, Brussels sprouts, and bell pepper together in a large bowl.
- Add Cajun seasoning, lemon juice, and oil; toss until everything is evenly coated.
- Spread the mixture in a single layer on a large baking sheet.
- Bake for 16–18 minutes until shrimp are cooked through and vegetables are tender.
- Serve over cauliflower rice or your preferred side.
Notes
Nutritional data are estimates and will vary depending on product brands used. Adjust the spice level by modifying the amount of cayenne in your Cajun spice blend. For crispier Brussels sprouts, place them cut-side down on the baking sheet. If using frozen shrimp, thaw and pat dry thoroughly before seasoning to avoid excess moisture.
Nutrition (per serving, approximate)
Calories: 302 kcal • Carbs: 6 g • Protein: 34 g • Fat: 13 g • Net carbs: ~4 g
Storage
Store cooked shrimp, sausage, and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave briefly until hot. For best texture, reheat on a baking sheet to help maintain some crispness in the vegetables and sausage.
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Food safety
- Cook shrimp until opaque and firm; shrimp are done when they reach at least 120°F (about 49°C) and the flesh is no longer translucent.
- Use separate utensils and cutting boards for raw seafood and cooked food to avoid cross-contamination.
- Wash hands thoroughly after handling raw shrimp or sausage.
- Do not leave prepared food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use cooking oils with a higher smoke point—like avocado oil—when roasting at higher temperatures to reduce the risk of smoke and off-flavors.