Shrimp and Sausage with Colorful Veggies Stirfry (Print version)
Juicy shrimp, smoky sausage, and crisp colorful vegetables tossed in a buttery Cajun sauce for a fast skillet dinner.
# Ingredients:
For the shrimp and sausage
01 -
1 lb (450 g) large shrimp, peeled and deveined, tails removed
02 -
1 teaspoon seafood seasoning
03 -
1 tablespoon olive oil
04 -
12 oz (340 g) gluten-free smoked sausage or andouille, sliced into 1/2-inch rounds
For the vegetables
05 -
1 tablespoon neutral oil, plus more if needed
06 -
1 small yellow onion, sliced
07 -
1 red bell pepper, sliced
08 -
1 yellow bell pepper, sliced
09 -
2 cups (140 g) thinly sliced green cabbage
10 -
1 1/2 cups (135 g) small broccoli florets
11 -
1 medium carrot, cut into matchsticks
For the Cajun butter sauce
12 -
5 tablespoons (70 g) unsalted butter
13 -
3 cloves garlic, minced
14 -
1 teaspoon Cajun seasoning
15 -
1/2 teaspoon smoked paprika
16 -
1/2 teaspoon onion powder
17 -
1/4 teaspoon garlic powder
18 -
Pinch cayenne pepper, optional
19 -
Pinch red pepper flakes, optional
20 -
1/2 teaspoon brown sugar
21 -
1 teaspoon gluten-free Worcestershire sauce
22 -
1 teaspoon hot sauce, or to taste
23 -
2 tablespoons chopped fresh parsley
24 -
Juice of 1/2 lemon
25 -
Salt and black pepper, to taste
# Instructions:
01 -
Pat the shrimp very dry. Toss with seafood seasoning, olive oil, and a pinch of black pepper.
02 -
Heat a large skillet over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
03 -
Add the shrimp to the same skillet in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Transfer to the plate with the sausage.
04 -
Add the neutral oil to the skillet. Stirfry the onion, bell peppers, and cabbage for 3-4 minutes, then add broccoli and carrots. Cook 3-4 minutes more until bright and crisp-tender.
05 -
Reduce heat to medium-low. Add butter, garlic, Cajun seasoning, smoked paprika, onion powder, garlic powder, cayenne, red pepper flakes, brown sugar, Worcestershire sauce, and hot sauce. Stir until the butter melts and the garlic smells fragrant, about 1 minute.
06 -
Return the shrimp and sausage to the skillet. Add parsley and lemon juice, then toss until everything is glossy and warmed through. Taste and adjust with salt, pepper, or more lemon.
# Good to know:
01 -
Best served hot over rice, cauliflower rice, quinoa, or buttered noodles.
02 -
Cook in batches if your skillet is not wide enough to hold the vegetables without crowding.
03 -
Nutrition is an estimate per serving and will vary by sausage brand.