This one-pan shrimp and sausage skillet is a comforting dinner that comes together in a flash. Savory smoked sausage, tender shrimp, asparagus, mushrooms, and zucchini all cook in one pan under a simple paprika-thyme spice blend. Maximum flavor, minimal cleanup.
There are some nights when all you crave is a comforting, delicious meal that comes together in a flash. This Shrimp and Sausage Skillet is my go-to for exactly that! It’s a true one-pan wonder, packed with savory smoked sausage, tender shrimp, and fresh vegetables, all tossed in a simple yet flavorful blend of spices. It’s the perfect dish to whip up when you want maximum flavor with minimal cleanup, leaving you more time to relax on the couch (with or without your furry friends!).
Ingredients
• ¼ cup / 55 g (1.94 oz) coconut oil
• 1 pound / 455 g (16 oz) medium shrimp, peeled, deveined, and tails removed
• 12 ounces / 340 g (12 oz) smoked sausage (chicken, pork, or beef), cubed
• 5 asparagus spears, woody ends removed, thinly sliced
• 4 ounces / 115 g (4.1 oz) cremini mushrooms, sliced
• 1 medium zucchini, cubed
• 1 tablespoon (15 ml / 0.5 fl oz) paprika
• 2 teaspoons garlic powder
• 1 teaspoon (5 ml / 0.2 fl oz) onion powder
• 1 teaspoon (5 ml / 0.2 fl oz) dried thyme leaves
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• Pinch of cayenne pepper (optional)
• Handful of fresh parsley leaves, chopped, for serving
Instructions
1. Heat the coconut oil in a large skillet or frying pan over medium heat until shimmering.2. Add all remaining except for the fresh parsley. Stir everything together to ensure the shrimp, sausage, and vegetables are evenly coated in the oil and spices.3. Cover the pan and cook for 15 to 20 minutes, stirring occasionally. The dish is ready when the asparagus is tender and the shrimp have turned pink and opaque.4. Divide the mixture among 4 serving plates, garnish with a generous sprinkle of fresh parsley, and serve immediately.
Nutritional Information
• Per serving, made with beef sausage
• Calories: 574Total Fat: 40.1 gSaturated Fat: 20.2 gCholesterol: 311 mgSodium: 1157 mgCarbohydrates: 8.4 gDietary Fiber: 2.3 gNet Carbs: 6.1 gProtein: 45 g
Pro Tips
• Don’t overcook the shrimp. They cook very quickly and are perfectly done as soon as they turn pink and curl into a ‘C’ shape. Overcooking will make them tough.
• This recipe is fantastic for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or in the microwave.
• Feel free to customize the vegetables based on what you have on hand. Bell peppers, broccoli florets, or green beans would also be delicious additions.
• Easily adapt for dietary needs. For a nightshade-free version, simply omit the paprika and cayenne. For a coconut-free option, use avocado oil or ghee.
FAQ
Q: Can I use different vegetables in this shrimp and sausage skillet
A: Absolutely! This recipe is very versatile. Feel free to customize it with vegetables you have on hand. Bell peppers, broccoli florets, or green beans would all be delicious additions.
Q: What type of sausage works best for this recipe
A: You can use any type of smoked sausage you prefer. The recipe works well with chicken, pork, or beef sausage. Just be sure to cube it before cooking.
Q: How do I know when the shrimp is perfectly cooked
A: The shrimp cook very quickly. They are perfectly done as soon as they turn pink, become opaque, and curl into a ‘C’ shape. Be careful not to overcook them, as they can become tough and chewy.
Q: Is this shrimp and sausage skillet recipe good for meal prep
A: Yes, this is a fantastic recipe for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet or in the microwave.
Pro Tips
- Don't overcook the shrimp — they're done as soon as they turn pink, opaque, and curl into a 'C' shape, even if the sausage and veggies need the full cooking time.
- Cube the smoked sausage before cooking so it browns evenly and mixes into every forkful — chicken, pork, or beef sausage all work here.
- Customize the vegetables to what you have on hand: bell peppers, broccoli florets, or green beans are delicious additions to the asparagus, mushrooms, and zucchini.
- Great for meal prep: store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a skillet or the microwave.
- For a nightshade-free version, simply omit the paprika and cayenne; for coconut-free, cook with avocado oil or ghee instead of coconut oil.
Frequently Asked Questions
Can I use different vegetables in this shrimp and sausage skillet?
Absolutely — bell peppers, broccoli florets, or green beans all work well alongside (or instead of) the asparagus, mushrooms, and zucchini.
What type of sausage works best?
Any smoked sausage you prefer — chicken, pork, or beef. Just be sure to cube it before cooking so it browns evenly with the shrimp.
How do I know when the shrimp is perfectly cooked?
It's done as soon as it turns pink, becomes opaque, and curls into a 'C' shape. Overcooked shrimp turns rubbery, so don't leave it in longer.
Is this skillet good for meal prep?
Yes — store leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a skillet or microwave.
Recipe card below.
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One-Pan Shrimp and Sausage Skillet
Ingredients
Method
- Heat the coconut oil in a large skillet or frying pan over medium heat until shimmering. 2.
- Add all remaining except for the fresh parsley.
- Stir everything together to ensure the shrimp, sausage, and vegetables are evenly coated in the oil and spices. 3.
- Cover the pan and cook for 15 to 20 minutes, stirring occasionally. The dish is ready when the asparagus is tender and the shrimp have turned pink and opaque. 4.
- Divide the mixture among 4 serving plates, garnish with a generous sprinkle of fresh parsley, and serve immediately.
- Don't overcook the shrimp. They cook very quickly and are perfectly done as soon as they turn pink and curl into a 'C' shape. Overcooking will make them tough.
