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This Spicy Sausage and Shrimp Skillet is Paleo, gluten-free and so delicious! A flavorful Mediterranean meal that comes together in 30 minutes. Perfect weeknight dinner for busy families.
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!
How To Make Spicy Sausage and Shrimp Skillet
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.
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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.
Add shrimp and cook for another 3 minutes until the flavors are fully incorporated. Enjoy!
I really hope you give this recipe a try and tell me what you think.
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.
Spicy Sausage and Shrimp Skillet (Paleo)
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Ingredients
- 3 Tablespoon extra virgin 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 Tablespoon tomato paste
- ½ cup organic chicken broth
- 2 large cloves garlic, minced
Instructions
- 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.
- 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, 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.
- Add shrimp and cook for another 3 minutes until the flavors are fully incorporated.
This is a very easy and exceptionally delicious meal. Mine was not a pretty and colorful as Neli’s as I didn’t have any zucchini but I did have some baby bellas that needed to be cooked soon so I substituted those which made my dish much darker but no less delicious. Had a little challenge with the high heat. My shrimp was still cold so the stuck when they hit the hot skillet. Recommend bringing them close to room temp before tossing them in. I knew better but was in a hurry because I knew what a treat I was in for. Thanks Neli. Great recipe!
So glad you liked it, Uncle Bill!! 🙂 Made my day!
Soooooo good. Will definitely be making again!
This was so yummy ! Super easy too! It was great for a Sunday lazy dinner when we wanted something a little different. I didn’t have zucchini so I used cucumbers lol and I added more pepper flakes. Will definitely keep on the dinner rotation!