Easy and Amazing Cajun Shrimp and Sausage Skewers are simple to make and taste out of this world, good! Bold, flavorful Shrimp and Sausage make the perfect pairing on your next barbecue.
Impress your family with this easy combination that tastes Amazing! Love skewers try some of our favorites like these Grilled Tuscan Pork Skewers, Grilled Hawaiian Teriyaki Chicken Skewers or Grilled Asian Garlic Steak Skewers.
Cajun Shrimp and Sausage Skewers
Grilling is my favorite way of making meals in the summer time. Spending summer nights outside with my family is a highlight for me. Any chance I have to grill I will be outside creating new and fun recipes that I love.
Enjoy this bold flavor of cajun on the shrimp and sausage. You won’t go wrong with an easy meal that is sure to please all family members. I love how simple these skewers are to assemble.
These Shrimp and Sausage Skewers are perfect for a quick and simple meal paired with a few sides, an appetizer to start your evening off with or even used as a side dish for a larger entree you are making. Endless options to choose from with these skewers!
How do you make Cajun Shrimp and Sausage Skewers?
- In a large bowl add the shrimp and salt and pepper. Add the pork sausage, olive oil, and cajun seasoning and toss.
- Thread the shrimp on the skewer with the sausage in the center. Preheat the grill to medium high heat. Cook on each side for 1-2 minutes until the shrimp is opaque.
How long does it take to grill shrimp skewers?
These kebabs take only 1-2 minutes on each side. Once the shrimp is opaque and the veggies are tender, you remove them from the grill.
How Long Do Skewers Need to Soak in Water?
While 30 minutes is the minimum, it’s best to plan ahead and soak your bamboo skewers overnight in water. It takes a long time for the skewers to soak up the water, but well-soaked skewers, which are slow to give up their moisture, will last longer on the grill without burning up.
Can You Prepare the Skewers the Night Before?
Yes! Place the skewers in the dish or pan, cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably longer. I often prepare the shish kebabs the night before a dinner, so they have marinating almost 24 hours.
What sides are good to serve at a BBQ?
Looking for more Cajun Shrimp recipes?! Try these!
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
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