Easy Shrimp and Sausage Recipe
Ready in just 30 minutes, this easy shrimp and sausage recipe is ideal for weeknight dinners. Serve it on a bed of greens or cauliflower rice for a complete meal.
Servings 4 servings
Calories 272kcal
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.
Video
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
Serving: 0.25recipe | Calories: 272kcal | Carbohydrates: 4g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Sodium: 1002mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g
