Cajun Sheet Pan
This easy sheet pan comes together in about 30 minutes and requires minimal dishes. Did we catch your attention yet? This recipe is high in protein, nutrients, and flavor. Serve with a side of steamed rice or sautéed cauliflower rice for a delicious and healthy meal.
Ingredients
- 1 lb wild shrimp peeled and deveined with tail on
- 1 lb Andouille sausage sliced on a bias. see note
- 2 tbsp avocado oil divided
- 2 stalks of celery sliced on a bias
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1/2 red onion thinly sliced
- 1 bunch asparagus about the top 2 inches
- 2 tbsp homemade cajun mix divided
Homemade cajun spice:
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tsp cayenne
- a few turns of freshly ground pepper
Optional garnish:
- chopped parsley & lemon wedges
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a large mixing bowl, combine all of the chopped vegetables and sausage and toss with 1 tablespoon of avocado oil and 1 teaspoon of cajun spice. Gently toss all around to coat. Spread the mixture out on the sheet pan.
- Bake for 20 minutes.
- While the vegetables and sausage are roasting, place the shrimp in the same mixing bowl. Toss with 1 tablespoon of avocado oil and 1 teaspoon of cajun spice, set aside.
- After 20 minutes of baking, add the shrimp to the baking sheet and roast another 10 minutes, until the shrimp are pink and cooked through.
- Serve with cauliflower rice or steamed rice and a squeeze of fresh lemon.
Notes
*If you're Whole 30, our favorite brand is Niman Ranch Sugar Free Andouille Sausage
*Add broccoli, mushrooms or any of your favorite veggies to the mix!