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. low-carb, paleo, whoel30 and also gluten-free.
In a bowl, add shrimp, salt, pepper, red pepper flakes, onion powder and paprika. 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!