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.1 teaspoon smoked paprika, 1 teasooon onion powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
- 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.2 large pork sausage links
- 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.2 tablespoons butter, 3 garlic cloves
- 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.16 ounces large shrimp
- Add the sausage back to the skillet. Cook, stirring, for one more minute. Remove from heat, garnish with parsley, and serve.2 tablespoons parsley
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. Generally speaking, seasonings, especially salt, are guidelines. Adjust to taste
- 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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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Stephanie says
Super easy and so delicious. Thank you!
Vered DeLeeuw says
You're very welcome, Stephanie! I appreciate the review.