Spicy Sausage and Shrimp Skillet (Paleo)

sausage and shrimp skillet-2

Hello peeps! Hope you had a fantastic weekend! Mine was short but sunny and very enjoyable! After coming home from work on Saturday, my husband surprised me with a delicious dinner cooked by him – Moroccan Grilled Salmon. We also had two tickets to the Huntsville Symphony Orchestra, so that was a nice end of the day. What a great date night!

Tax season is in full swing, which means long hours, busy work days and 1 day weekends for me. Between working 60 hours a week, commute and taking care of the usual household chores, cooking during the week is almost impossible for me right now. But I am looking forward to the Sundays when I can get creative in the kitchen and stock up on food for the week. One of my creations last week was this spicy sausage and shrimp skillet. It comes together in about 30 minutes, and it is easy to make. And oh-so-flavorful!

This meal reminds me of a meal my grandma used to make for us when we were children. We also added crumbled feta cheese on top, it made the meal perfect. I remember I loved it so much I always cleaned my plate. And I still do. 🙂

This sausage and shrimp skillet brings back sweet memories of my childhood. The flavors of the cooked onion, red & green bell peppers and the zucchini create a delicious Mediterranean taste. Add the spicy sausage and shrimp, and you have a fabulous (like my husband said) easy one pot meal. This will definitely get on my list for favorite weeknight meals!

What you need

3 Tbsp olive oil

8 oz shrimp, peeled and deveined

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 medium zucchini, sliced

10 oz. spicy sausage

spices (1/2 tsp basil, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp red pepper flakes)

pepper and salt, to taste

2 Tbsp tomato paste

1/2 cup chicken broth

2 large cloves garlic, minced

Preparation

Heat 1 Tbsp olive oil in a large skillet over high heat. Add shrimp to skillet and cook shrimp until just opaque in center, stirring often, about 5 minutes. Transfer shrimp to a plate.

Add 1 Tbsp olive oil to skillet and saute onion until translucent. Add peppers and sausage, cover and cook for about 5 minutes, stirring occasionally. If necessary, add another Tbsp of olive oil if veggies are sticking to the skillet.

sausage and shrimp skillet

Add zucchini and minced garlic to the skillet and stir. Add tomato paste and chicken stock, and stir everything. Season with salt, freshly ground pepper and spices (1/2 tsp basil, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp red pepper flakes). Cook for another 5 – 7 minutes until the sauce is thickened and vegetables are tender.

sausage and shrimp skillet-2

Add shrimp and cook for another 3 minutes until the flavors are fully incorporated. Enjoy!

sausage and shrimp skillet-2

I really hope you give this recipe a try and tell me what you think.

sausage and shrimp skillet-2

sausage and shrimp skillet-2

This Mediterranean spicy sausage and shrimp skillet goes wonderfully with crumbled feta cheese on top. Try it, I promise you won’t regret it. It seems like the flavors are even richer that way.

sausage and shrimp skillet-2

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5.0 from 4 reviews
Spicy Sausage and Shrimp Skillet (Paleo)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 Tbsp olive oil
  • 8 oz shrimp, peeled and deveined
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, sliced
  • 10 oz. spicy sausage
  • spices (1/2 tsp basil, ½ tsp thyme, ½ tsp oregano, ¼ tsp red pepper flakes)
  • pepper and salt, to taste
  • 2 Tbsp tomato paste
  • ½ cup chicken broth
  • 2 large cloves garlic, minced
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over high heat. Add shrimp to skillet and cook shrimp until just opaque in center, stirring often, about 5 minutes. Transfer shrimp to a plate.
  2. Add 1 Tbsp olive oil to skillet and saute onion until translucent. Add peppers and sausage, cover and cook for about 5 minutes, stirring occasionally. If necessary, add another Tbsp of olive oil if veggies are sticking to the skillet.
  3. Add zucchini and minced garlic to the skillet and stir. Add tomato paste and chicken broth, and stir everything. Season with salt, freshly ground pepper and spices (1/2 tsp basil, ½ tsp thyme, ½ tsp oregano, ¼ tsp red pepper flakes). Cook for another 5 - 7 minutes until the sauce is thickened and vegetables are tender.
  4. Add shrimp and cook for another 3 minutes until the flavors are fully incorporated.
Nutrition Information
Serving size: 304 g Calories: 451 Fat: 31.4 g Saturated fat: 8.7 g Unsaturated fat: 22.7 g Trans fat: 0 g Carbohydrates: 13.7 g Sugar: 5.7 g Sodium: 1396 mg Fiber: 2.8 g Protein: 29 g Cholesterol: 160 mg

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27 comments on Spicy Sausage and Shrimp Skillet (Paleo)

  • mira

    Love shrimp and sausage! This dish looks perfect ! Need to try it soon!

  • Alexis

    I made this last night, and it was a huge hit with my fiance. Like he LOOOOVED it! We like SUPER spicy so I doubled the red pepper flakes and added a teaspoon of Sriracha sauce. I did, however, accidentally add 1c vs 1/2 c of chicken broth, causing me to add another tablespoon or two of tomato paste. But, I just let it simmer longer to thicken.

    I can’t say enough good things: I think this would also be delicious over rice or a pasta (obvi not paleo). It is a super easy “prepare ahead” meal. Next time, I plan on chopping my veggies and sausage the night before and storing them in the fridge. Then, throwing it all together in less than 5 minutes the next day. Perfect for a week night!

    One note – The recipe does not indicate when to add the spices…..but, I figured it out. 😉

    Thanks for a great and easy recipe!

    • Delicious Meets Healthy (author)

      Thanks Alexis! I am really glad that you and your fiance loved this recipe! I love hearing back from people when they make one of my recipes. 🙂 It’s one of my favorite go-to meals for busy nights too!
      Thanks for the remark about the spices – i just fixed it.

  • Abigail

    This looks delicious and something hubby and I will really enjoy!

  • Debbi

    This looks delicious and I can’t wait to try it, but I’m cooking for a large family and am wondering how many it serves (so I know how many times to multiply the ingredients to have enough:)?

    • Delicious Meets Healthy (author)

      Hi Debbie! This recipe serves 4. But if the people on the table like it a lot and have big appetite, you may want to make some extra 🙂 I hope you enjoy it! This meal is also wonderful served over rice or pasta (gluten free if you want). It’s one of my favorite go to recipes!

  • Stacie Thompson

    This looks delicious and I can’t wait to try it, but can you tell me what the calories per serving might be or close to it?

  • lea

    Looks good…mine looks alot REDDER tho!!! Tastes REALLY GOOD

  • Rhonda

    I made this tonight and it is absolutely delicious! The juice had the best flavor, just the right amount of spices. My husband loved it, I will be making this often! Thanks so much for the recipe!

  • Katrena

    I made this recipe the other night. It was fabulous. I was apprehensive that it might not have enough spice but, it was perfect. On our list to make again.

    • Delicious Meets Healthy (author)

      HI Katrena! I am glad you enjoyed this meal! It’s one of our go to recipes during the week as well. I am actually planning to cook it this week again. 🙂

  • Amanda

    I switched out the spices for some Tony Chachere’s and threw it over rice – it was quicker than my usual jambalaya recipe but just as tasty!

  • Allie

    My “sauce” came out as a vat of grease. Not sure what I’m doing wrong.

    • Delicious Meets Healthy (author)

      Hi Allie, sorry to hear your sauce turned out greasy. You probably added too much oil? You can always add more tomato paste/sauce to make it more like the sauce in the recipe. Hope this helps!

  • Kristin

    Am I missing when to add the sausage? I am just going to cook sausage and add it with the shrimp but I don’t see it.

    • Delicious Meets Healthy (author)

      Hi Kristin, the recipe says to add the peppers and sausage to the skillet after you remove the shrimp. But even if you cook it with the shrimp it will be fine.
      Hope you enjoyed the recipe! It’s a favorite and quick go-to recipe for me. 🙂

  • Giulia

    Thoughts if I use seafood stock instead of chicken broth? I have a ton of homemade seafood broth/stock in the freezer I’m trying to use up. (Other recipe suggestions including seafood broth also welcome!)

    • Delicious Meets Healthy (author)

      Hi Giulia, I think it will work but I am not sure if the seafood taste will be too strong.

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