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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.
NUTRITION
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Excellent dish! I added a little bit of cayenne to up the spice level a bit but not changes aside from that. I like it a lot and am excited for my girlfriend to try it!
Awesome! So glad you liked it!! 🙂
I HAVE MADE THIS RECIPE SO MANY TIMES ITS ABOUT TIME I LEAVE A COMMENT! I LOVE LOVE LOVE THIS RECIPE. FOR 2 PEOPLE, I CUT EVERYTHING IN HALF BESIDES THE SHRIMP AND SAUSAGE – USUALLY USE 8 OZ SHRIMP AND A WHOLE FRESH SAUSAGE FROM THE MEAT COUNTER AT THE GROCERY STORE. USUALLY GET THOSE RAW AND HAVE TO START THE RECIPE BY BOILING it for 6 min AND THEN BROWNING THE SAUSAGE INTHE SKILLET I AM ABOUT TO USE FOR THE RECIPE – BONUS- IT GIVES OFF ITS FLAVOR TO THE PAN! SUCH A GREAT RECIPE FOR when i am COUNTING CALORIES AND CARBS, BUT EVERY TIME WE HAVE IT I ALWAYS FORGET HOW SATISFYING AND FILLING IT IS. THANKS A TON!
Awesome! So glad you love the recipe!! 🙂 Thanks for stopping by!
Whole family, even kids, loved it! Subbed veggies I had on hand for the green pepper and zucchini; served with roasted cauliflower. Used ~1 lb of shrimp and 6 oz of sausage, again, because that’s what I happened to have in the fridge. Adding this recipe to heavy rotation. 🙂
Awesome! So glad your whole family loved the recipe! 🙂
I only ever cook for two. Would this freeze well after cooking? Or should I have the recipe?
I haven’t frozen this particular recipe before but I don’t see why it wouldn’t freeze well. I think it will freeze well. Just make sure you don’t overheat/overcook the shrimp when you reheat it.
Just made a batch and boy is it good! I added a few dashes of paprika for color but other than that, I followed the recipe. Very tasty! 😋
So glad to hear that you loved it! It’s one of my go-to quick weeknight recipes! 🙂
Is the fat content listed for the entire skillet or is that per serving? Seems a bit high for one serving, but I could be wrong. Regardless, it was delicious!
It is per serving. Different websites give a slightly different estimate of the nutrition information. I just updated the nutrition information label with the most accurate I could find. Hope that helps!
Love it….Will be great for a family dinner if doubled. Hubby and I will make 2 or 3 meals from this recipe. Maybe a bet too spicy for me. Went great with our Sangiovese!
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!)
Hi Giulia, I think it will work but I am not sure if the seafood taste will be too strong.
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.
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. 🙂
My “sauce” came out as a vat of grease. Not sure what I’m doing wrong.
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!