Ready in just 30 minutes, shrimp and sausage skillet is ideal for weeknight dinners. Serve it on top of cauliflower rice for a complete low carb meal.
This shrimp and sausage skillet is a very flavorful, bold-tasting dish that, as so often happens, was born out of the need to use up leftovers. In this case, I had an open package of andouille sausages that I wanted to use up.
Since I only had frozen shrimp, I decided to just add them frozen to the skillet. But if you have fresh or defrosted shrimp, that would work too. Simply reduce the cooking time to 5 minutes instead of 10.
Ready in just 30 minutes, this recipe is ideal for weeknight dinners. And if you serve it on top of cauliflower rice or spaghetti squash noodles, it’s a complete, healthy, low carb meal.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Olive oil
- Tomato paste
- Minced garlic
- Salt and pepper
- Spices: paprika, cumin, coriander, crushed red peppers
- Sausage links, sliced
- Pomi chopped tomatoes or canned tomato puree
This dish is truly spicy! So if you don’t like your food very spicy, use just half the listed amount of crushed red peppers.
How to make shrimp and sausage
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Cook the sausage slices in olive oil with the tomato paste and garlic.
- Stir in the remaining ingredients except for the shrimp and parsley. Bring to a boil.
- Add the shrimp, reduce the heat, and cook until the shrimp are cooked through.
- Garnish with parsley and serve.
Is this a healthy recipe?
My own personal choice is to consume processed meats in moderation. So I make this recipe on occasion, not every week.
How to serve shrimp and sausage skillet
The tomato brand you use makes a difference
I recommend using Pomi tomatoes in this shrimp and sausage recipe (link provided below in the recipe card).
Pomi is a brand of Italian tomatoes, available on Amazon, at Whole Foods, and in some supermarkets.
These tomatoes are noticeably sweeter than local tomatoes. So if you use canned tomato puree, you might want to taste for acidity and add a tablespoon of honey or maple syrup to balance out the flavors.
What about leftover shrimp and sausage?
If you have leftovers, you can keep them in the fridge, in a sealed container, for up to three days. Make sure you reheat them very gently, so as not to overcook the shrimp. It’s best to reheat them in the microwave, covered, on 50% power.
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Shrimp and Sausage Skillet
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 4 large (3 oz each) sausage links, thinly sliced (I used cajun-style andouille sausages)
- 2 cups Pomi chopped tomatoes, or one 14-oz can pure tomato puree
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon coriander
- 1/2 teaspoon crushed red peppers
- 16 oz raw shrimp, frozen, briefly rinsed in cold water to separate them
- Chopped parsley for garnish
- Heat the olive oil over medium heat, about 3 minutes.
- Add the tomato paste, garlic, paprika and cumin. Cook for 30 seconds.
- Add the sausage slices and cook until browned, about 5 minutes.
- Stir in the tomatoes, salt, pepper, coriander and crushed red peppers. Increase heat to high and bring to a boil.
- Add the shrimp. Cover, reduce heat to medium and cook until opaque, about 10 minutes (5 minutes if shrimp are not frozen).
- To serve skillet sausage and shrimp, spoon it over rice, cauliflower rice or spaghetti squash.