Ingredients
- 1 pound frozen large or jumbo uncooked shrimp thawed, peeled, and deveined
- 4 fully cooked andouille sausage links sliced into rounds
- 1 medium zucchini sliced into ½-inch rounds, approximately 2 cups
- 2 cups fresh or frozen green beans
- 1 medium bell pepper cut into large chunks
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon agave syrup honey, or maple syrup, optional
- 1½ tablespoons Cajun seasoning
- 3 teaspoons minced garlic
- Salt and black pepper to taste
- Lemon wedges for serving
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a large rimmed sheet pan or line it with parchment paper.
- Pat the thawed shrimp dry with paper towels.
- Add the shrimp, sliced sausage, zucchini, green beans, and bell pepper to a large mixing bowl.
- Whisk together the olive oil, Worcestershire sauce, agave syrup, Cajun seasoning, and minced garlic in a small bowl.
- Pour the seasoning mixture over the shrimp, sausage, and vegetables. Toss until everything is evenly coated.
- Spread the mixture across the prepared sheet pan in an even layer.
- Bake for 15 to 20 minutes, or until the shrimp are pink and opaque and the vegetables are tender. Toss the mixture halfway through if needed.
- Taste and add salt and black pepper only if necessary.
- Garnish with chopped parsley and serve with lemon wedges.
Nutrition
Notes
Notes
- This recipe is written for fully cooked andouille sausage.
- Thaw and thoroughly dry frozen shrimp before seasoning.
- Begin checking jumbo shrimp around the 12 to 15-minute mark to prevent overcooking.
- Cajun seasoning and sausage may provide enough salt, so taste the finished dish before adding more.
- Refrigerate leftovers in an airtight container for up to 3 days.
- For crisper vegetables, roast the sausage and vegetables for 8 minutes before adding the shrimp.