Shrimp and Sausage

Ready in just 30 minutes, this easy shrimp and sausage recipe is ideal for weeknight dinners.

Serve it on top of cauliflower rice or spaghetti squash noodles for a complete meal.

This 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.

Sauteing the sausages in butter with shrimp and a tasty Cajun-style spice mix proved to be a huge success, so I've been making this recipe regularly ever since. It's tasty, easy, and quick.

Ingredients

Here's an overview of what you'll need to make this recipe. The exact measurements are included in the recipe card below.

Spices: I use paprika, cumin, onion granules, dried oregano, black pepper, and cayenne pepper.

Sliced sausage links: I like to use Cajun-style andouille sausages. My favorite brand is Aidells.

Butter: I love using Kerrygold 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 - this is purely up to you.

Chopped parsley: This is mostly for garnish, so it's optional, but it does add a nice layer of flavor as well.

Instructions

Making this shrimp and sausage recipe is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

• Your first step is to mix the seasonings in a small bowl.
• Next, heat a large skillet over medium-high heat. Add the sausage slices and cook, stirring often, until browned, 3-5 minutes. Remove to a plate.
• In the same skillet, add the butter and swirl to coat. Add the minced garlic cloves and the seasonings and cook, stirring, for 30 seconds.
• Add the shrimp. Cook until browned, stirring often, until opaque and cooked through, about 5 minutes.
• Add the sausage back to the skillet. Cook, stirring, for one more minute. Remove from heat, garnish with parsley, and serve.

Expert tip

When cooking shrimp, it's very important to avoid overcooking them. While you want them opaque and cooked through, you don't want them overcooked, because that makes them gummy and unpleasant to eat.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

• Use olive oil instead of butter. Ghee is another good option.
• Experiment with different spices. For example, you could try sweet paprika instead of smoked paprika and dried thyme instead of oregano.
• Cilantro works well as a substitute for parsley.

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:

Storing leftovers

You can keep the leftovers 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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Recipe Card

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Shrimp and Sausage

Ready in just 30 minutes, this shrimp and sausage recipe is ideal for weeknight dinners. Serve it on top of greens or cauliflower rice for a complete meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 272kcal

Author: Vered DeLeeuw

Cook ModePrevent your screen from going dark

Ingredients

Seasoning mix:

• ▢ 1 teaspoon smoked paprika
• ▢ 1 teasooon onion granules
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon black pepper
• ▢ ⅛ teaspoon cayenne pepper - omit if the sausages you're using are spicy

Remaining ingredients:

• ▢ 2 large pork sausage links - Cajun-style, fully cooked, 3 oz each, thinly sliced
• ▢ 2 tablespoons butter
• ▢ 3 garlic cloves - minced
• ▢ 16 oz large shrimp
• ▢ 2 tablespoons parsley - finely chopped, for garnish

Instructions

• Mix the seasonings 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 the seasonings and cook, stirring, for 30 seconds.
• Add the shrimp. Cook until browned, stirring often, until opaque and cooked through, about 5 minutes. You can also spread them on the bottom of the skillet in a single layer and cook 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.

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Notes

• The exact nutrition info will depend on the brand of sausage links you use. 
• Since both the sausages and the shrimp are very salty, I don't add any salt. 
• When cooking shrimp, it's important to avoid overcooking them. While you want them opaque and cooked through, you don't want them overcooked, because that makes them gummy and unpleasant to eat.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 272 kcal | Carbohydrates: 4 g | Protein: 21 g | Fat: 18 g | Saturated Fat: 6 g | Sodium: 1002 mg | Potassium: 314 mg | Fiber: 1 g | Sugar: 1 g

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Disclaimers

Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

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