One-Pan Cajun Shrimp and Vegetable Sauté

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A spicy Cajun-seasoned shrimp sauté combined with colorful vegetables for a fast and flavorful Whole30-friendly dinner. This Southern American-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs shrimp, peeled and deveined, olive oil, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 small yellow onion, sliced
• 3 garlic cloves, minced
• 2 tbsp cajun seasoning
• 1 tsp sea salt
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 sliced red bell pepper, 1 medium sliced zucchini, and 1 small sliced yellow onion. Cook for 5 minutes, stirring occasionally, until vegetables start to soften.
3. Step 3: Sprinkle 2 tbsp Cajun seasoning and 1 tsp sea salt over vegetables, stirring to coat evenly.
4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet, spreading in a single layer. Cook for 2-3 minutes without stirring until shrimp edges turn pink.
5. Step 5: Flip shrimp and cook for another 2 minutes until fully opaque and vegetables are tender-crisp.
6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice. Serve hot.