Cajun Shrimp Sausage Skillet (Printable version)
A vibrant skillet of shrimp, smoky sausage, and colorful vegetables infused with bold Cajun spices.
# What You’ll Need:
→ Proteins
01 - 10 oz large shrimp, peeled and deveined
02 - 8 oz smoked sausage (Andouille or Kielbasa), sliced
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small zucchini, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tbsp olive oil
09 - 1 ½ tbsp Cajun seasoning
10 - ½ tsp smoked paprika
11 - ½ tsp dried thyme
12 - ¼ tsp salt, adjust to taste
13 - ¼ tsp black pepper
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges, for serving
# How to Make It:
01 - Toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning in a large bowl. Set aside to marinate while preparing other ingredients.
02 - Heat remaining olive oil in a large skillet over medium-high heat. Add sausage slices and cook for 3-4 minutes until browned on both sides.
03 - Add bell peppers, zucchini, and red onion to the skillet. Sauté for 4-5 minutes until vegetables begin to soften but still retain some crunch.
04 - Stir in garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Push vegetables and sausage to the sides of the skillet. Add seasoned shrimp to the center and cook for 2-3 minutes per side until pink and opaque throughout.
06 - Toss everything together in the skillet and heat through for 1-2 minutes. Remove from heat, garnish with chopped parsley, and serve immediately with lemon wedges.
# Expert tips:
01 -
- The shrimp cook in minutes so dinner is ready faster than you can decide on pizza toppings
- One pan means you spend more time eating and less time scrubbing dishes
02 -
- Overcooked shrimp become rubbery fast so pull them the moment they turn pink
- Letting the vegetables get a slight char adds restaurant quality depth
03 -
- Pat the shrimp completely dry before seasoning so they sear instead of steam
- Have all ingredients prepped before you start cooking since everything moves fast once the heat is on