This Shrimp and Sausage Vegetable Skillet is an easy to make meal-prep recipe for your busy days of the week. It’s super flavorful and loaded with veggies and protein. It’s low-carb, paleo, whoel30, and also gluten-free.
The past few days my husband wasn’t 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 healthy dinner meals even when my husband is not home, but we don’t mind to eat 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 low-carb, keto friendly, paleo and whole30 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 Shrimp and Sausage Vegetable Skillet:
This recipe is great because you can use any veggies you have on hand, which means it’s an awesome dish to help you to 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 is just 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 smokey flavor to it. 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.
- 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 pepper as well.
- 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 Shrimp and Sausage Vegetable Skillet recipe:
- It’s done in less than 30 minutes and all you need is one-pan (large skillet), making clean up a breeze. Less dishes to do, more time to enjoy your family.
- All the ingredients you probably have in your fridge, but if not you can easily replace for any other veggie you have on hand. So, it’s a super versatile.
- Not a fond of shrimp or sausage? Replace it for chicken or tofu.
- It goes well on its on or with cauliflower rice, traditional rice, quinoa, couscous or even pasta.
- It’s loaded with veggies, protein and nutrients good for you.
Meal Prep Tips
- If meal prepping, be sure to allow the Shrimp and Sausage Vegetable recipe to cool before storing.
- Store in the fridge for up to 4 days and reheat in the microwave.
- You can prepare the asparagus and sausage ahead of time by cutting them the day before cooking to make things go faster when you’re cooking.
- Make it spicy: make this shrimp and sausage skillet meal spicier by adding in 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 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!
Recipe Tips and Notes
- Sausage is cooked through at 160 degrees Fahrenheit/ 71 degrees Celsius. You can check the internal temperature with an instant read thermometer. It is a very useful tool for the kitchen and I highly recommend buying one.
- Got extra sausage? Try my Italian Sausage, Onions, and Peppers Skillet, Low-Carb Sheet Pan Sausage and Veggies, One-Pan Sausage with Sweet Potato and Asparagus, or my Slow Cooker Italian Sausage and Peppers.
- Want to serve this with a side? Try my cauliflower rice!
- The shrimp has cooked through once it has turned opaque. If you continue to cook it, the texture will be rubbery and unpleasant.
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.
More skillet and meal-prep recipes to try:
- Shrimp Vegetable Skillet recipe
- Low-carb Shrimp Fajita Meal-Prep Bowls
- One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus
- Pan Seared Steak with Mushrooms
Subscribe for new recipes & a free e-cookbook
For the Shrimp and Sausage
- 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!
Nutrition information is calculated using an ingredient database and should be considered an estimate.