If you’re craving a dinner that’s bursting with bold flavors, fresh veggies, and a satisfying mix of protein, then this Flavorful Shrimp and Sausage Veggie Skillet in One Pan Recipe is about to become your new favorite weeknight meal. Imagine juicy shrimp and smoky sausage mingling perfectly with vibrant bell peppers, asparagus, and zucchini—all cooked together in a single skillet for easy cleanup and maximum taste. The beauty of this dish lies not only in how simple it is to throw together but in each ingredient’s role, crafting a colorful, hearty, and absolutely delicious meal that feels like a celebration on your plate.
Ingredients You’ll Need
The ingredients for this dish are straightforward but essential, each playing a crucial part in creating a balance of flavors and textures. From the tender shrimp to the smoky sausage and crisp, colorful veggies, everything works in harmony to produce a dish that’s as pleasing to the eye as it is to the palate.
- 1 lb shrimp, peeled and deveined: High in protein and quick to cook, shrimp adds a succulent seafood element.
- 1 tbsp olive oil, divided: Used for sautéing, it brings a rich base and helps develop flavor.
- 3 cloves minced garlic: Infuses the dish with savory, aromatic depth.
- 1 tsp onion powder: Enhances the savory notes and rounds out flavor layers.
- 1 tsp paprika: Adds a warm, smoky kick driving the overall taste.
- Salt to taste: The foundation for balancing and brightening all flavors.
- Black pepper to taste: Offers a gentle heat and peppery zing.
- Red pepper flakes to taste: Adjustable to your spice preference, a lovely little punch.
- 8 oz smoked sausage, sliced: Brings heartiness and a robust, savory character.
- 1 medium red bell pepper, diced: Contributes sweetness and a satisfying crunch.
- 1 cup asparagus, cut into pieces: Offers a fresh, crisp texture that brightens the dish.
- 2 medium zucchini, diced: Adds tender bite with subtle flavor that soaks up spices well.
- 1/4 cup chicken broth: Introduces moisture and depth, keeping everything luscious and juicy.
How to Make Flavorful Shrimp and Sausage Veggie Skillet in One Pan Recipe
Step 1: Sauté the Shrimp and Garlic
Start by heating one tablespoon of olive oil over medium-high heat in a large skillet. Toss in the minced garlic, letting it soften and release its wonderful aroma, then add the shrimp. Cook them until they turn that beautiful pink color and are just cooked through, which usually takes about 3 to 4 minutes. This quick sauté seals in the shrimp’s natural sweetness and keeps them juicy.
Step 2: Brown the Smoked Sausage
Next, it’s time to add the sliced smoked sausage to the skillet. Let it brown nicely so it develops a crispy edge and releases its smoky, hearty flavor. Once browned, remove both the sausage and shrimp from the pan and set them aside on a plate. This step ensures each protein keeps its perfect texture without overcooking.
Step 3: Cook the Colorful Veggies
Reduce the skillet’s heat to medium and add the remaining tablespoon of olive oil. In go the diced red bell pepper, asparagus pieces, and zucchini. Season with salt and freshly cracked black pepper, then cook the veggies until they soften slightly and their colors brighten—about 5 minutes. This layer adds freshness, crunch, and a subtle sweetness that balances the proteins.
Step 4: Simmer with Chicken Broth
Pour in a quarter cup of chicken broth, which will help deglaze the pan and add moist richness to the veggies. Stir gently, cover the skillet, and let everything simmer for about 5 more minutes until the vegetables reach a tender-crisp texture. This step locks in moisture and makes the veggies irresistibly succulent.
Step 5: Bring It All Together
Now, it’s time to return the shrimp and sausage back into the skillet. Stir them gently just until heated through, mixing all the delicious flavors and textures together in perfect harmony. Be careful not to overcook the shrimp at this stage to keep them tender.
Step 6: Plate and Garnish
Finally, ladle the mixture onto plates, and if you like, sprinkle some fresh parsley for a bright pop of color and a fresh, herbal twist. Add a pinch of red pepper flakes for a spicy finish if that’s your style. This is the moment to admire all that vibrant color and inviting aroma before digging in.
How to Serve Flavorful Shrimp and Sausage Veggie Skillet in One Pan Recipe
Garnishes
A sprinkle of chopped fresh parsley or cilantro adds brightness, while a tiny dusting of red pepper flakes kicks up the heat and adds a touch of visual flair. A fresh lemon wedge squeezed over just before serving is another brilliant way to enhance the flavors with a citrusy zing.
Side Dishes
This skillet shines beautifully on its own, but for a heartier meal, consider serving it alongside crusty bread to soak up the juices, fluffy rice to balance the bold flavors, or a simple green salad for an extra fresh bite. Each side complements the skillet’s vibrant profile and rounds out the plate wonderfully.
Creative Ways to Present
For entertaining, serve this one-pan wonder straight from the skillet at the table for a rustic, family-style vibe. Alternatively, present it over creamy polenta or quinoa in individual bowls for a more sophisticated touch. No matter how you plate it, the colorful mix is guaranteed to brighten up your mealtime.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and sausage veggie skillet should be cooled to room temperature, then transferred to an airtight container. Stored in the refrigerator, it will stay fresh for up to three days, making it a perfect next-day meal.
Freezing
If you want to freeze the dish, it’s best to store the shrimp and sausage separately from the veggies since shrimp can become rubbery if frozen and reheated improperly. Use freezer-safe containers or bags, and keep the components frozen for up to one month for best flavor retention.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying out. Alternatively, warm in the microwave using short intervals and stirring in between. Avoid overheating the shrimp to maintain their tender texture.
FAQs
Can I use frozen shrimp in this recipe?
Absolutely! Just be sure to fully thaw and pat them dry before cooking to ensure they sauté properly and don’t release excess water into the skillet.
What type of sausage works best here?
Smoked sausage is ideal because of its rich, smoky flavor that complements the shrimp and veggies perfectly, but you can also use kielbasa or andouille for a spicier twist.
Is this recipe spicy?
The heat level is totally up to you! Red pepper flakes are optional and easily adjustable—leave them out for a mild version or add more if you enjoy some spicy kick.
Can I substitute the vegetables with others?
Definitely! Feel free to swap in bell peppers of different colors, green beans, cherry tomatoes, or mushrooms—the key is to keep a mix that offers both texture and flavor contrast.
How long does this dish take to prepare?
From start to finish, the Flavorful Shrimp and Sausage Veggie Skillet in One Pan Recipe takes about 40 minutes, including prep and cooking, making it a quick and satisfying option for busy weeknights.
Final Thoughts
I can’t recommend trying the Flavorful Shrimp and Sausage Veggie Skillet in One Pan Recipe enough—it’s a perfect blend of ease, flavor, and colorful nutrition that will quickly become a staple in your kitchen. Whether you’re feeding family or impressing friends, this one-pan wonder delivers big on taste without fuss. Give it a go, and you’ll see why it’s one of my absolute favorites to cook again and again!
Print
Flavorful Shrimp and Sausage Veggie Skillet in One Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Flavorful Shrimp and Sausage Veggie Skillet is an easy, one-pan meal packed with protein, smoky sausage, and vibrant vegetables. Cooked over the stovetop, it features sautéed shrimp and smoked sausage combined with crisp asparagus, bell peppers, and zucchini, all simmered gently in chicken broth for a tender-crisp finish. Perfect for a quick weeknight dinner bursting with savory and smoky flavors.
Ingredients
Seafood & Meat
- 1 lb shrimp, peeled and deveined
- 8 oz smoked sausage, sliced
Vegetables
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 cup asparagus, cut into pieces
- 2 medium zucchinis, diced
Seasonings & Liquids
- 1 tbsp olive oil, divided
- 1 tsp onion powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
- 1/4 cup chicken broth
Instructions
- Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add minced garlic and the shrimp, sautéing them for about 3-4 minutes until the shrimp turn pink and are cooked through.
- Brown the sausage: Add the sliced smoked sausage to the skillet and cook until browned and fragrant. Once done, remove both the shrimp and sausage from the skillet and set aside on a plate.
- Sauté the vegetables: Lower the heat to medium and add the remaining 1 tablespoon olive oil. Add the diced red bell pepper, asparagus pieces, and diced zucchini to the skillet. Season with salt and black pepper, then cook for about 5 minutes until the vegetables brighten in color and start to soften.
- Simmer with broth: Pour in the chicken broth, stir gently to combine, then cover the skillet. Let it simmer for approximately 5 more minutes until the vegetables are tender-crisp.
- Combine all ingredients: Return the cooked shrimp and sausage to the skillet. Stir well and cook until heated through.
- Serve and garnish: Serve the skillet mixture hot, garnished with fresh parsley and a sprinkle of red pepper flakes if desired for an extra kick.
Notes
- You can adjust the red pepper flakes to control the spice level.
- Use fresh parsley as a garnish for additional color and flavor.
- For a lower sodium option, use low-sodium chicken broth and reduce added salt.
- Feel free to substitute smoked sausage with chicken sausage or turkey sausage for a leaner option.
- This dish pairs well with rice, quinoa, or crusty bread to soak up the flavorful juices.
