Ready in 30 minutes, this easy shrimp and sausage recipe is ideal for weeknight dinners. Serve it on cauliflower rice or spaghetti squash for a complete meal.
This flavorful, bold-tasting dish was born out of the need to use up leftovers. I had an open package of andouille sausages that I wanted to use up. Sauteing the sausages in butter with shrimp and a Cajun-style spice mix proved a huge success, so I've been making this recipe regularly ever since. It's delicious, easy, and quick.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Sliced sausage links: I like to use Cajun-style andouille sausages. My favorite brand is Aidells. You can use whatever sausage you like and enjoy, including chicken sausage.
- Butter: You can substitute olive oil for the butter.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
- Raw shrimp: Peeled and deveined, with the tails on or off.
- Chopped parsley: Used mostly for garnish, so it's optional, but it does add a nice layer of flavor. Cilantro can be used as a substitute.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the sausage slices, stirring often, until browned. Remove to a plate.
In the same skillet, add the butter and swirl to coat. Add the minced garlic cloves and spices and cook, stirring, for 30 seconds. Add the shrimp. Cook, stirring often, until opaque and cooked through, for about 5 minutes.
Add the sausage back to the skillet. Cook, stirring, for one more minute. Remove from heat, garnish with parsley, and serve.
We have had this several times now! It is delicious! My husband, who is a bit picky, loves it. You can adjust the spices to your liking and we have had it over rice and egg noodles. Both are really good.
Chris
Read more comments
We have had this several times now! It is delicious! My husband, who is a bit picky, loves it. You can adjust the spices to your liking and we have had it over rice and egg noodles. Both are really good.Recipe Tips
- It's important to avoid overcooking the shrimp. While you want them opaque and cooked through, you don't want them overcooked because that makes them gummy and unpleasant to eat.
- You can use frozen shrimp, but you should defrost them first. If you didn't defrost them overnight in the fridge, simply place them in a large bowl, cover them with cool water, and thaw them in the water for 5-7 minutes, replacing the water once or twice. Once thawed, spread them on paper towels to dry.
- Seasoning tips: Since both the sausages and shrimp are very salty, I don't add any salt, but you can taste and decide for yourself when the dish is ready.
If you don't like spicy food, you can use mild sausages and omit the cayenne. - Storage: You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them gently to avoid overcooking the shrimp. It's best to reheat them in the microwave, covered, at 50% power. You can freeze the cooled leftovers in freezer-safe containers for up to three months. Thaw them overnight in the fridge before reheating.
Serving Suggestions
I like to serve this dish on a bed of cauliflower rice or spaghetti squash. It's also good as a warm entree salad when served on top of mixed greens, arugula, or baby spinach leaves, as shown in the photo below.
Recipe Card
Easy Shrimp and Sausage Recipe
Video
Ingredients
Seasoning mix:
- 1 teaspoon smoked paprika
- 1 teasooon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper - omit if the sausages are spicy
Remaining ingredients:
- 2 large pork sausage links - Cajun-style, fully cooked, 3 ounces each, thinly sliced
- 2 tablespoons butter
- 3 garlic cloves - minced
- 16 ounces large shrimp - peeled and deveined
- 2 tablespoons parsley - finely chopped, for garnish
Instructions
- Mix the seasonings (smoked paprika, onion powder, cumin, oregano, black pepper, and cayenne pepper) in a small bowl. Set aside.
- Heat a large, 12-inch skillet over medium-high heat. Add the sausage slices and cook, stirring often, until browned, 3-5 minutes. Remove to a plate and cover to keep warm.
- In the same skillet, add the butter and swirl to coat. If the skillet is too hot, reduce the heat to medium. Add the minced garlic cloves and seasonings and cook, stirring, for 30 seconds.
- Add the shrimp. Cook, stirring often, until opaque and cooked through, for about 5 minutes. You can also spread them on the bottom of the skillet in a single layer and cook them for about 2 minutes per side.
- Add the sausage back to the skillet. Cook, stirring, for one more minute. Remove from heat, garnish with parsley, and serve.
Notes
- The exact nutrition info will depend on the brand of sausage links you use.
- Since both the sausages and shrimp are very salty, I don't add any salt, but you can taste and decide for yourself when the dish is ready.
- It's important to avoid overcooking shrimp. While you want them opaque and cooked through, you don't want them overcooked because that makes them gummy and unpleasant to eat.
- You can use frozen shrimp, but you should defrost them first. If you didn't defrost them overnight in the fridge, simply place them in a large bowl, cover them with cool water, and thaw them in the water for 5-7 minutes, replacing the water once or twice. Once thawed, spread them on paper towels to dry.
- You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them very gently to avoid overcooking the shrimp. It's best to reheat them in the microwave, covered, at 50% power.
- You can freeze the cooled leftovers in freezer-safe containers for up to three months. Thaw them overnight in the fridge before reheating them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Tahir says
Great recipe and great with rice or noodles
Vered DeLeeuw says
Glad you liked it, Tahir! Thanks for the review.
Grahame says
Easy to follow. Results very tasty.
Vered DeLeeuw says
Glad you liked it, Grahame! Thank you very much for the review.
Matthew Ostic says
I'm meal prepping and this one is top tier easy to prepare and make.
Vered DeLeeuw says
Wonderful, Matthew! I'm so glad this recipe is useful. Thank you very much for the review.
Chris says
We have had this several times now! It is delicious! My husband, who is a bit picky, loves it. You can adjust the spices to your liking and we have had it over rice and egg noodles. Both are really good.
Vered DeLeeuw says
I'm glad you guys like this recipe, Chris! Thanks for the review.
Stephanie says
I followed this recipe to the T. It was easy and tasty. I used chicken andouille sausage. I will make again!
Vered DeLeeuw says
Wonderful, Stephanie! I'm glad you liked this recipe. Thank you for taking the time to review it.
Michelle Thingvoll says
Delicious!! Perfect amount of seasoning. Cooking times are exact.
Vered DeLeeuw says
Glad you liked it, Michelle! Thanks for the review.
Mary says
Super easy to make & most important it was delicious thanks for new ideas for shrimp n sausage yayyyy!
Vered DeLeeuw says
You're very welcome, Mary! 🙂
Ann says
I just finished making this and, of course, since it smelled so delicious, I had to sample it. It's so delicious that I'm hoping I can share this with my family when they come over. Thank you for such a great recipe.
Vered DeLeeuw says
I'm so glad you like this recipe, Ann! Thank you for taking the time to write a comment.
Cynthia Gilbreth says
Delicious! I used bratwurst and Old Bay Seasoning. I didn't bother with the vegetables, it was great as is.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Cynthia! Thank you for taking the time to leave your feedback. I appreciate it!
Becky B says
Yummy! I made tonight but used a sweet Italian sausage (what I had on hand) and it needed a bit of acid so I added the zest and juice of 1 lemon. Will definitely make again!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Becky! I love the idea of adding lemon when using a sweet sausage. Very smart.