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.
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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
You can, 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 defrost in the water for 5-7 minutes, replacing the water once or twice. Once thawed, spread them on paper towels to dry.
This is probably a matter of personal taste, but if you use spicy sausages and add cayenne, then yes, this dish is spicy. If you don't like spicy food, you can use mild sausages and omit the cayenne.
You can use whatever sausage you like and enjoy! Personally, I would stay away from sweet sausages in this recipe (such as apple sausage or maple sausage). But it's purely a matter of personal preference.
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.
Related recipes
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Recipe card
Shrimp and Sausage
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.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 