Shrimp and Sausage Vegetable Skillet (Meal-Prep)

This Shrimp and Sausage Vegetable Skillet is an easy-to-make meal-prep recipe for your busy weekdays. It’s super flavorful and loaded with veggies and protein.

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The past few days, my husband hasn’t been home since he was traveling for work. I wasn’t very worried about “what to make for dinner”. Of course, we (my 3-year-old boy and I) have homemade dinner meals even when my husband is not home, but we don’t mind eating the same thing four days of the week, as my husband does.

So, last week I decided to make this Shrimp and Sausage Vegetable Skillet meal-prep recipe, and we ate this dish for dinner all 4 days of the week. It stayed fresh and good in the fridge for 4 days, and I served it along with rice for my son.

Ingredients to make this Recipe

This recipe is great because you can use any veggies you have on hand, which means it’s an awesome dish to help you clean out your fridge. If you ever feel uninspired and don’t know what to do for dinner, this recipe will solve your problem. All you need are simple and easy ingredients:

• Raw shrimp — I like to use deveined and shell-removed to save time on the prep.
• Smoked Sausage or turkey sausage— We like smoked sausages as it has a delicious smoky flavor. Look for nitrate-free gluten-free sausages made with high-quality meat. You can also use andouille sausage. 
• Spices — black pepper, crushed red pepper, onion powder, oregano, and paprika. You can also use Cajun seasoning if that is what you have on hand. You can also add a touch of cayenne pepper to add more flavor.
• Olive oil — or another neutral oil of your choice
• Red bell pepper — red bell pepper is the sweetest, so it’s the one I prefer. You can also use orange or yellow bell peppers.
• Asparagus
• Zucchini
• Vegetable broth — I recommend you use low-sodium organic vegetable broth. You don’t want the dish to be overly salty.

Why you’ll love this recipe:

1. It’s done in less than 30 minutes, and all you need is one-pan (large skillet), making clean up a breeze. Fewer dishes to do, more time to enjoy your family.
2. All the ingredients you probably have in your fridge, but if not, you can easily replace them with any other veggie you have on hand. So, it’s super versatile.
3. Not a fan of shrimp or sausage? Replace it with chicken or tofu.
4. It goes well on its own or with cauliflower rice, traditional rice, quinoa, couscous, or even pasta.
5. It’s loaded with veggies and high-quality protein.

Recipe Variations

• Make it spicy: make this shrimp and sausage skillet meal spicier by adding a sprinkle of cayenne powder or more crushed red chili flakes to the seasoning to give it a spicy kick.
• Make it sweet: add a drizzle of honey or maple syrup to add some sweetness to the dish.
• Change up the vegetables: the asparagus and chunks of bell pepper can be swapped for broccoli or cauliflower, peas, green beans, yellow onions, tomatoes, and more.
• Change the seasoning: try using lemon pepper seasoning, Old Bay seasoning, dried herbs like Italian seasoning, dried basil, thyme, rosemary, or sage, BBQ seasoning, or a different spice blend of your choice. The options are endless!

How do I quickly thaw shrimp?

If you’ve forgotten to thaw the shrimp overnight in the fridge, here’s how to quickly thaw your shrimp! Place the frozen shrimp into a bowl or colander in the sink. Then run cold water over it for 5 to 10 minutes, giving it a shake every so often so the water can thaw the shrimp evenly.

It will take longer if your shrimp are larger. Small shrimp take much less time to thaw. After the shrimp has thawed, you’ll have to pat them dry with a paper towel or the shrimp will steam instead of sear in the pan.

Did you thaw too much shrimp? Store them in the fridge and try any of these Shrimp and Pepper Skillet, 35 healthy shrimp dinner recipes or my Garlic Butter Shrimp the next day!

Storage

This shrimp and sausage recipe makes enough to serve 4 people. So, if you have leftovers, you can store them in an airtight container and refrigerate up to a week. You can also freeze it up to three months. Reheat in the microwave for 2-3 minutes, depending on the power of your microwave.

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Shrimp and Sausage Vegetable Skillet (Meal-Prep)

3.61 from 150 votes

Author: Olivia Ribas

ServingsServings: 4 portions

Prep TimePrep Time: 10 minutes minutes

Cook TimeCook Time: 15 minutes minutes

Total TimeTotal Time: 25 minutes minutes

This Shrimp and Sausage Vegetable Skillet is an easy-to-make meal-prep recipe for your busy weekdays. It’s super flavorful and loaded with veggies and protein. Low-carb, paleo, Whole30, and gluten-free.

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Shrimp and Sausage

• ▢ 1 tablespoon olive oil
• ▢ 3 cloves garlic minced
• ▢ 1 lb raw shrimp deveined & shelled
• ▢ kosher salt and freshly ground black pepper to taste
• ▢ A pinch of crushed red pepper or red pepper flakes
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon paprika
• ▢ 1/2 tsp oregano
• ▢ ½ lb organic smoked sausage (nitrate-free) sliced

For the veggies

• ▢ 1 tablespoon olive oil
• ▢ 1 ¼ cup red bell pepper diced
• ▢ 1 cup asparagus sliced
• ▢ 2 cups zucchini diced
• ▢ 2 tablespoon vegetable broth

Instructions 

• In a bowl, add shrimp, salt, pepper, red pepper flakes, onion powder, paprika and oregano. Mix everything well.
  
• In a cast iron skillet add 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.
  
• In the same skillet smoked sausage and cook for 3-5 minutes. Set aside.
  
• In the same skillet, add 1 tablespoon of olive oil, all the veggies and vegetable broth. Reduce the heat to low-medium, close the skillet with a lid and let the veggies to cook for 2 minutes. Stir occasionally and cook for 5-minute more or until the veggies are tender.
  
• Return shrimp and sausage back to the skillet and mix everything well to combine. Garnish with fresh parsley. Enjoy!
  

Notes

• Click HERE to watch the web story. 
• You can buy peeled and deveined shrimp to save time on prepping. 
• Make sure to pat dry the shrimp before using it so they don’t steam.
• A large skillet is perfect so you don’t overcrowd the ingredients.
• To store: Store leftovers in the fridge in an airtight container for up to 4 days.
• To reheat: You can reheat this shrimp, sausage, and vegetables in the microwave. 

Nutrition

Serving: 1/4, Calories: 284kcal, Carbohydrates: 8g, Protein: 24g, Fat: 18g, Cholesterol: 146mg, Sodium: 861mg, Potassium: 295mg, Fiber: 1g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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