Cajun Butter Shrimp & Sausage Sheet Pan

Cajun Butter Shrimp & Sausage Sheet Pan is a bold, savory, and incredibly easy one-pan meal that’s packed with spicy Cajun flavor, juicy shrimp, smoky sausage, and tender veggies. Everything roasts together on a single sheet pan, making cleanup a breeze and dinner absolutely delicious.

Why You’ll Love This Recipe

I love this dish because it brings restaurant-style flavor straight to my kitchen with almost no effort. The combination of Cajun spices, rich butter, and roasted sausage and shrimp creates layers of mouthwatering flavor. It’s fast, colorful, and satisfying, and I can easily switch up the veggies or protein based on what I have. Plus, the whole thing is ready in under 30 minutes—perfect for busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large shrimp (peeled and deveined)
smoked sausage (sliced)
bell peppers (sliced)
red onion (sliced)
corn on the cob (cut into rounds or use frozen mini cobs)
butter (melted)
olive oil
Cajun seasoning
garlic (minced)
lemon juice
salt and pepper
optional garnish: chopped parsley or green onions

Directions

1. I preheat the oven to 425°F and line a sheet pan with parchment paper or foil for easy cleanup.

2. In a bowl, I toss the sausage, peppers, onion, and corn with olive oil, Cajun seasoning, salt, and pepper.

3. I spread the mixture evenly on the sheet pan and roast for about 15 minutes.

4. While that cooks, I mix the shrimp with melted butter, garlic, lemon juice, and more Cajun seasoning.

5. I remove the sheet pan, stir the veggies, and add the shrimp mixture over the top.

6. I return the pan to the oven for another 8–10 minutes, just until the shrimp are pink and cooked through.

7. I finish it with a squeeze of fresh lemon and a sprinkle of chopped parsley or green onions.

Servings and timing

This recipe serves about 4 people and takes around 10 minutes to prep and 25 minutes to cook. It’s quick, flavorful, and perfect for weeknight dinners or casual entertaining.

Variations

Sometimes I add baby potatoes or zucchini to the mix for extra substance. I’ve also used andouille sausage for more heat, or swapped shrimp for chicken breast chunks when I need a milder version. For a low-carb option, I skip the corn and add extra vegetables like broccoli or cauliflower florets.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet or the oven at 350°F until warmed through. The shrimp reheats best gently to avoid overcooking. I also love turning leftovers into wraps or tossing them over rice or salad the next day.

FAQs

Can I use frozen shrimp?

Yes, I’ve used frozen shrimp—just make sure to thaw and pat them dry before seasoning and roasting.

What kind of sausage works best?

I usually go with smoked sausage or kielbasa. Andouille adds more spice if I want extra heat.

Can I make this less spicy?

Definitely. I either use a mild Cajun seasoning or reduce the amount and balance with more lemon and butter.

What’s the best way to avoid overcooking the shrimp?

I add them halfway through baking and only cook until they turn pink and curl. Overcooked shrimp get rubbery fast.

Can I prepare this in advance?

Yes, I prep everything ahead—cut the veggies, mix the shrimp with the butter, and store them separately in the fridge. When I’m ready to cook, I just assemble and bake.

Conclusion

Cajun Butter Shrimp & Sausage Sheet Pan is a go-to recipe in my kitchen when I want something bold, quick, and full of flavor. It’s a perfect all-in-one meal with minimal cleanup and maximum taste. Whether I’m feeding the family or hosting friends, this dish always brings the heat and satisfaction.