Happy Monday! I hope you all got to relax over the weekend 😌

Starting another week means we’re back to limited time in the evenings. Perfect for an easy dinner like this one!

I love when I can just throw all ingredients for a meal onto a pan, into the oven, then onto a plate – so easy and minimal prep time.

This week is my last week of my clinical rotations and i’ll take all the time I can extra time I can get! 😅

I hope you enjoy this easy meal! Keep it paleo and whole 30 by simply omitting the corn and make sure the sausage is compliant.

Servings: 4-6


  • Seasoning:
    • 1 tbsp smoked paprika
    • ½ tbsp garlic powder
    • 1 tsp onion powder
    • ½ tsp basil
    • ½ tsp thyme
    • ¼ tsp cayenne
    • ¼ tsp oregano
    • ¼ tsp black pepper
    • ¼ tsp salt
  • 1 lb. shrimp, peeled & deveined
  • 1 lb. cajun sausage, cooked & sliced
  • 1 large red onion, sliced
  • 1 lb. red potato, diced
  • 1 head of broccoli, cut into bite-sized pieces
  • 2 ears of corn, cut into 1-2” pieces
  • Olive oil
  • Salt & pepper, to taste


  1. Heat oven to 400F. Line 2 baking sheets with parchment paper.
  2. Toss all the cut veggies in a little olive oil, salt, and pepper. Place on a baking sheet and bake for 40-45 minutes.
  3. Combine all seasoning for the shrimp. In a bowl, toss shrimp in a little olive oil, then seasoning. Set aside.
  4. On the other baking sheet, place the shrimp and sausage. Bake 12-15 minutes or until shrimp are no longer pink.
  5. Serve veggies with shrimp and enjoy!