This Shrimp and Sausage Skillet is a vibrant, one-pan meal that comes together quickly with minimal cleanup. Plump shrimp and savory sausage simmer in a rich tomato broth with bell peppers and onions for a hearty, flavor-packed dish. It’s perfect for a busy weeknight or a casual weekend dinner.
Nothing beats a great Shrimp and Sausage Skillet. Whether you're a fan of Savory Combo Recipes or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Shrimp and Sausage Skillet
- One-pan wonder: Maximum flavor with minimal cleanup.
- Dynamic flavor profile: Smoky sausage, sweet shrimp, and aromatic vegetables.
- Quick & adaptable: Ready in 30 minutes and easy to customize.
- Special occasion feel: Impressive results without the fuss.
Ingredients & Tools
- 1 lb large raw shrimp, peeled and deveined
- 12 oz andouille sausage, sliced into ½-inch rounds
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- ½ cup chicken broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- 2 tbsp olive oil
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
Tools: A large (12-inch) oven-safe skillet is ideal.
Notes: Use a good andouille for smokiness and raw (not pre-cooked) shrimp for best flavor absorption and tenderness.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 31 g |
| Fat: | 22 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is a small but crucial step. Any excess moisture on the shrimp will steam them instead of letting them get a nice sear when you add them to the hot skillet later.
- Don’t skip the tomato paste. It’s not just for color—cooking it for a minute or two with the vegetables deepens its flavor, adding a rich, concentrated tomato base that makes the entire sauce more complex.
- Andouille sausage is key, but you can substitute. The smokiness and spice of andouille are classic here. If you can’t find it, another smoked sausage like kielbasa works, though the flavor profile will be milder.
- Have all your ingredients prepped and ready. This is a fast-cooking dish, so having your onions diced, peppers chopped, and spices measured out beforehand (a practice called *mise en place*) makes the process smooth and stress-free.
How to Make Shrimp and Sausage Skillet
Step 1: Start by preparing your shrimp. Pat them thoroughly dry with paper towels and season lightly with salt and pepper. Set them aside. This allows them to come closer to room temperature, which helps them cook more evenly later on.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, for about 4-5 minutes until the slices are nicely browned and have rendered some of their fat. Using a slotted spoon, remove the sausage and set it aside on a plate, leaving the flavorful oil in the skillet.
Step 3: To the same skillet, add the diced onion and bell peppers. Sauté them in the sausage drippings and oil for about 5-6 minutes, until they have softened and started to take on a little color at the edges. You’ll notice the kitchen starting to smell incredible.
Step 4: Add the minced garlic, smoked paprika, dried oregano, and optional cayenne pepper. Stir constantly and cook for just one minute—until the garlic is fragrant. Be careful not to burn it! Then, add the tomato paste and stir it into the vegetable mixture, cooking for another minute to caramelize it slightly.
Step 5: Pour in the diced tomatoes with their juices and the chicken broth. Use your spoon to scrape up any browned bits stuck to the bottom of the skillet—that’s pure flavor! Bring the mixture to a lively simmer.
Step 6: Let the sauce simmer for about 5 minutes, allowing it to reduce and thicken slightly. The liquid should look glossy and the vegetables should be very tender. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Step 7: Gently stir the cooked sausage back into the skillet. Then, nestle the seasoned raw shrimp into the hot sauce in a single layer. Let them cook for 2-3 minutes, then flip each one and cook for another 1-2 minutes, or just until they turn pink and opaque. Do not overcook!
Step 8: The moment the shrimp are cooked through, remove the skillet from the heat. The residual heat will finish them perfectly. Sprinkle the entire dish with the freshly chopped parsley for a burst of color and freshness. Serve immediately directly from the skillet for a beautiful, family-style presentation.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freezing is not recommended due to the shrimp’s texture.
- Reviving: Reheat gently in a pan with a splash of broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic bread — Essential for sopping up every last bit of the delicious, tomato-based sauce. A soft, chewy baguette works wonderfully here.
- Creamy polenta or grits — The smooth, mild creaminess provides a fantastic textural contrast and base for the robust flavors of the skillet.
- A simple arugula salad — The peppery bite of arugula dressed with a light lemon vinaigrette helps cut through the richness of the sausage and shrimp.
Drinks
- A crisp lager or pilsner — The clean, effervescent quality of the beer cleanses the palate between bites of the savory, spiced sausage and shrimp.
- A dry rosé — Its bright acidity and subtle red fruit notes complement the smokiness of the dish without overpowering the delicate shrimp.
Something Sweet
- Lemon sorbet — The intense, clean citrus flavor is incredibly refreshing after the hearty, savory main course and acts as a perfect palate cleanser.
- Flourless chocolate cake — A small, rich slice of dense chocolate cake provides a decadent, bittersweet finish that contrasts beautifully with the meal.
Top Mistakes to Avoid
- Overcooking the shrimp. This is the most common pitfall. Shrimp cook in just a few minutes and become tough and rubbery if left on the heat too long. Cook them just until they turn pink and opaque, then get them out of the pan immediately.
- Crowding the skillet when browning the sausage. If you add too much sausage at once, it will steam instead of sear. Cook it in batches if necessary to ensure each piece gets a beautiful, caramelized crust.
- Adding raw garlic too early. Garlic burns easily and becomes bitter. Add it towards the end of sautéing the vegetables, and only cook it for about 60 seconds until fragrant.
- Not deglazing the pan properly. After cooking the sausage and vegetables, those browned bits at the bottom of the pan are flavor gold. When you add the tomatoes and broth, make sure to scrape them all up to incorporate that depth into your sauce.
Expert Tips
- Tip: For an extra layer of flavor, deglaze the pan with a splash of white wine before adding the tomatoes and broth. Let the wine reduce by half—it adds a wonderful acidity that brightens the entire dish.
- Tip: If you have the time, let the tomato and vegetable sauce simmer for an extra 5-10 minutes before adding the shrimp. This allows the flavors to meld more deeply, creating a more robust base.
- Tip: To make this dish ahead, prepare the entire recipe but stop just before adding the shrimp. Let the sausage and sauce base cool, then refrigerate. When ready to serve, reheat the base and then proceed with cooking the shrimp fresh.
- Tip: For a thicker, stew-like consistency, you can stir in a teaspoon of cornstarch slurry (equal parts cornstarch and cold water) during the last minute of simmering the sauce before adding the shrimp.
FAQs
Can I use a different type of sausage?
Absolutely! Andouille provides a specific smoky heat, but this recipe is very adaptable. Smoked kielbasa or chorizo would be excellent substitutes. For a milder flavor, a simple Italian sausage (casings removed) works well too. Just adjust the cooking time as needed to brown the sausage fully.
Can I make this dish spicier?
Of course, it’s easy to turn up the heat. You can increase the cayenne pepper, add a pinch of red pepper flakes with the garlic, or even use a hot variety of andouille sausage. For a fresh heat, garnish with sliced jalapeños or a dash of your favorite hot sauce at the table.
Is it possible to use frozen shrimp?
Yes, frozen shrimp are a great convenience. The key is to thaw them properly. Place them in a colander under cold running water for a few minutes, or thaw them overnight in the refrigerator. The most important step is to pat them completely dry before seasoning and cooking.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the skillet mixture in a pan over low heat, adding a tiny splash of broth or water to loosen the sauce. Avoid the microwave if possible, as it can easily overcook the shrimp.
Can I add other vegetables to this skillet?
Definitely! This is a fantastic “clean out the fridge” dish. Sliced mushrooms would be wonderful sautéed with the peppers. You could also add diced zucchini or yellow squash in the last few minutes of cooking the peppers so they stay a bit firm. A handful of spinach stirred in at the very end until wilted is also a great addition.
Shrimp And Sausage Skillet
Make this easy Shrimp and Sausage Skillet in one pan for a quick, flavor-packed weeknight meal. Ready in 35 minutes! Get the simple recipe here.
Ingredients
For the Ingredients
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1 lb large raw shrimp (peeled and deveined)
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12 oz andouille sausage (sliced into ½-inch rounds)
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1 large yellow onion (diced)
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1 red bell pepper (diced)
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1 green bell pepper (diced)
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4 cloves garlic (minced)
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1 can diced tomatoes (14.5 oz, undrained)
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½ cup chicken broth
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2 tbsp tomato paste
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1 tsp smoked paprika
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½ tsp dried oregano
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¼ tsp cayenne pepper (optional, for heat)
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2 tbsp olive oil
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Salt and black pepper (to taste)
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¼ cup fresh parsley (chopped, for garnish)
Instructions
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Start by preparing your shrimp. Pat them thoroughly dry with paper towels and season lightly with salt and pepper. Set them aside. This allows them to come closer to room temperature, which helps them cook more evenly later on.01
-
Heat the olive oil in your large skillet over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, for about 4-5 minutes until the slices are nicely browned and have rendered some of their fat. Using a slotted spoon, remove the sausage and set it aside on a plate, leaving the flavorful oil in the skillet.02
-
To the same skillet, add the diced onion and bell peppers. Sauté them in the sausage drippings and oil for about 5-6 minutes, until they have softened and started to take on a little color at the edges. You’ll notice the kitchen starting to smell incredible.03
-
Add the minced garlic, smoked paprika, dried oregano, and optional cayenne pepper. Stir constantly and cook for just one minute—until the garlic is fragrant. Be careful not to burn it! Then, add the tomato paste and stir it into the vegetable mixture, cooking for another minute to caramelize it slightly.04
-
Pour in the diced tomatoes with their juices and the chicken broth. Use your spoon to scrape up any browned bits stuck to the bottom of the skillet—that’s pure flavor! Bring the mixture to a lively simmer.05
-
Let the sauce simmer for about 5 minutes, allowing it to reduce and thicken slightly. The liquid should look glossy and the vegetables should be very tender. Taste the sauce and adjust the seasoning with more salt or pepper if needed.06
-
Gently stir the cooked sausage back into the skillet. Then, nestle the seasoned raw shrimp into the hot sauce in a single layer. Let them cook for 2-3 minutes, then flip each one and cook for another 1-2 minutes, or just until they turn pink and opaque. Do not overcook!07
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The moment the shrimp are cooked through, remove the skillet from the heat. The residual heat will finish them perfectly. Sprinkle the entire dish with the freshly chopped parsley for a burst of color and freshness. Serve immediately directly from the skillet for a beautiful, family-style presentation.08
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