Add some spice to this clean eating, one pan recipe! The homemade Cajun seasoning is a must and makes this dish savory + spicy, with just the right amount of heat to make the veggies more interesting.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes 6 servings

• 1 lb large shrimp, peeled and deveined
• 14 oz chicken or andoulle sausage, sliced into rounds
• 2 medium sized zucchini, sliced into half moons
• 2 medium sized yellow squash, sliced into half moons
• 1/2 bunch of asparagus, sliced into thirds
• 2 red bell peppers, chopped into chunks
• Salt + pepper
• 2 Tablespoons olive oil
• 1-2 Tablespoons Cajun seasoning
• Fresh parsley, optional
• Rice, optional

• In a large bowl, add the shrimp, sausage, and all veggies. Add olive oil, salt and pepper, and Cajun seasoning. Start with 1 Tablespoon if you’re unsure how spicy you want it. Toss until everything is coated.
• Add to a large skillet or wok and cook over medium high heat for 5-7 minutes until the shrimp is pink and the veggies are tender.
• Garnish with fresh parsley if desired and serve immediately.

• The Cajun seasoning recipe can be found in a separate post, which is a homemade version. I don’t buy any pre-made seasonings because of the extra preservatives and fillers in them, and making my own lasts me quite a while.
• Hear my words: Start with one Tablespoon of Cajun if you aren’t sure how spicy you want this dish. You can always add more next time, but you can’t take it away and you’ll be pretty bummed if you can’t finish your dinner because your mouth is on fire and there’s steam coming out of your ears.
• For a frame of reference, my toddler does not eat this dish with the Cajun. I make her a separate small pan of shrimp, sausage, and veggies with some salt and pepper.
• Rice is optional with this dish. We eat it as is with just protein and veggies because it keeps it nice and light and we are always full. If you want to cut some of the heat down, putting it on a bed of white or jasmine rice would help.
• If you really don’t like spicy foods, you can still make this dish, just don’t add the Cajun seasoning. You’ll still get a great high protein + veggie dinner with all the fresh flavors of the veggies.

This is a great dinner for a weeknight because it’s so quick to prepare and cleanup is a breeze with just one pan and a bowl. I love making it when we have a busy week because it’s packed with protein and veggies, still fulfilling as a meal and feels a little more “grown up” because of the spicy Cajun seasoning. And I don’t know about you, but after catering to my toddler so often it feels good to have something other than Mac and cheese and chicken nuggets for dinner 😉