Erin’s Kitchen: Cajun Shrimp & Veggies

Cajun Shrimp and Vegetables is so incredibly easy but packed with tons of flavor and nutrition! Sheet pan meals are my go-to for quick and tasty meals without all the fuss. This one’s a favorite at our house. Bonus: It’s versatile so you can change it up with any of the veggies your family loves or those you have on hand.  

Did I mention the easy clean-up?! Line the pan with foil for a no-mess meal!

Ingredients

Recipe serves 4

• 1 pound large shrimp peeled and deveined (I purchase shrimp with the tail off for faster prep)
• 14-ounce pork or chicken sausage sliced; you can also use turkey kielbasa
• 2 medium-sized sweet potatoes cut in chunks
• 1 bunch asparagus sliced into thirds
• 1 head of broccoli, cut into bite-sized florets
• Pepper to taste
• 2 T olive or avocado oil
• 2 T Cajun seasoning

Directions

Preheat oven to 400.

In a large bowl, add the shrimp, sausage, sweet potato, broccoli, asparagus, and pepper. Add olive or avocado oil, pepper and Cajun seasoning. Toss until coated.

Spread evenly onto a sheet pan lined with foil. Bake in the preheated oven for 15-20 minutes or until shrimp is pink and vegetables are tender. Don’t want to turn on your oven? Follow the same instructions, divide mixture onto 4 double lined foil sheets and grill for 12-14 minutes on a preheated grill at 425.

C’est Tout! “That’s all” in Cajun.