Shrimp and Sausage Veggie Skillet (Print version)
A quick one-pan shrimp and sausage veggie skillet with browned sausage, tender-crisp vegetables, garlic, lemon, and Cajun spice.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 teaspoon Cajun seasoning
03 -
1/2 teaspoon smoked paprika
04 -
1/4 teaspoon kosher salt, plus more to taste
05 -
1 tablespoon olive oil
For the skillet
06 -
12 oz (340 g) gluten-free smoked sausage or andouille, sliced into 1/2-inch rounds
07 -
1 tablespoon olive oil, divided if needed
08 -
1 medium red bell pepper, sliced
09 -
1 medium yellow bell pepper, sliced
10 -
1 small red onion, sliced
11 -
2 medium zucchini, sliced into half-moons
12 -
3 cloves garlic, minced
13 -
1 cup (150 g) cherry tomatoes, halved
14 -
2 tablespoons low-sodium chicken broth or water, optional
15 -
1 tablespoon fresh lemon juice
16 -
2 tablespoons chopped fresh parsley
17 -
Black pepper, to taste
18 -
Lemon wedges, for serving
# Instructions:
01 -
Pat the shrimp very dry. Toss with Cajun seasoning, smoked paprika, salt, and 1 tablespoon olive oil while the skillet heats.
02 -
Heat a large 12-inch skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes, turning once, until the cut sides are browned. Transfer to a plate.
03 -
Add a little oil if the pan is dry. Add the bell peppers, red onion, and zucchini. Cook for 5-6 minutes, stirring occasionally, until tender-crisp with browned spots.
04 -
Stir in the garlic and cherry tomatoes. Cook for 1-2 minutes, just until the garlic is fragrant and the tomatoes begin to soften.
05 -
Push the vegetables to the edges or transfer them to the sausage plate. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink, firm, and opaque.
06 -
Return the sausage and any vegetables to the skillet. Add broth or water if the pan looks dry, then stir in lemon juice, parsley, and black pepper. Taste and adjust salt before serving with lemon wedges.
# Good to know:
01 -
Serve as is for a low-carb meal, or spoon over rice, cauliflower rice, grits, or pasta.
02 -
Best texture comes from cooking the shrimp at the end and serving right away.