I have to say it right from the start: this Shrimp and Sausage Veggie Skillet is one of those meals that just makes me happy. Every time I make it, I’m reminded how much flavor you can create with a single pan, a little heat, and ingredients that play beautifully together. And when you take your first bite, I think you’ll feel the same way.

This skillet is a quick, colorful, and unbelievably tasty recipe packed with juicy shrimp, smoky sausage, and tender veggies. It’s the kind of meal you throw together on a busy night, but it somehow tastes like you spent hours working on it. The flavors are bold, the textures hit all the right notes, and the cleanup is basically nonexistent—which is always a win in my book.

What makes this recipe special for me is how flexible it is. You can go spicy or mild, add whatever veggies you have in your fridge, or even swap proteins depending on your mood. And every time, it still turns out delicious. It’s one of those recipes you can trust, no matter what’s happening in your kitchen.

Why You’ll Love This Recipe

This dish checks so many boxes, especially if you like meals that are big on flavor and low on fuss.

• Fast cooking time that works perfectly for weeknights
• Balanced mix of protein, veggies, and seasoning
• One-pan cleanup
• Easy to customize with different veggies or spices
• Naturally gluten-free and easily made low-carb
• Great leftovers that reheat well
• Satisfying, colorful, and feels a little fancy without extra work

Tools You’ll Need

I like keeping things simple, so here’s what you need and why it matters:

• Large skillet (12-inch): This gives the shrimp, sausage, and veggies enough room to sear instead of steaming.
• Sharp knife: Makes slicing the sausage and veggies easier and quicker.
• Cutting board: A clean surface for prepping everything before cooking.
• Wooden spoon or spatula: Helps you stir without scratching your pan.
• Measuring spoons: For seasoning consistency—especially if you adjust spice levels.
• Tongs: Great for flipping the shrimp so they cook evenly.

Ingredients

(Serves 4)

Proteins

• 1 lb shrimp, peeled and deveined (450 g)
• 12 oz smoked sausage, sliced into rounds (340 g)

Veggies

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini (about 200 g), sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes (150 g)

Seasoning & Oil

• 2 tbsp olive oil (30 ml)
• 1 tsp smoked paprika (2.5 g)
• 1 tsp garlic powder (2.5 g)
• 1 tsp onion powder (2.5 g)
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt (3 g)
• 1/2 tsp black pepper (3 g)
• 1 tbsp lemon juice (15 ml)
• Fresh parsley for garnish

Step-by-Step Instructions

1. Prep everything first

Slice your veggies, cut the sausage, and pat your shrimp dry. I always do this before heating the pan so I can cook calmly instead of scrambling.

2. Heat the skillet

Add 1 tablespoon oil over medium-high heat. When it starts to shimmer, you’re ready.

3. Sear the sausage

Place the sausage slices in a single layer. Let them brown for about 4 to 5 minutes. Don’t rush this part—those crispy edges are where the flavor builds.

4. Add the veggies

Toss in the bell peppers, onion, and zucchini. Drizzle the remaining tablespoon of oil if the pan looks dry. Stir and let them soften for 5 to 7 minutes. I usually let them sit still for a minute at a time so they can char a little.

5. Season everything

Sprinkle paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Toss until everything looks coated in that warm red glow.

6. Add the shrimp

Slide the shrimp into the skillet, making sure they touch the pan. They cook fast—about 2 minutes per side. Once they turn pink and a little golden, you’re good.

7. Add tomatoes and lemon

Stir in the cherry tomatoes and lemon juice. The tomatoes soften and burst slightly, adding extra juiciness. Give everything one final toss.

8. Taste and adjust

If it needs more salt, heat, or brightness, adjust as you like. This part is all you—trust your taste.

9. Garnish and serve

Turn off the heat, sprinkle with parsley, and enjoy the colors before diving in.

Serving Ideas

Here are some of my favorite ways to plate this skillet:

• Over rice or cauliflower rice
• With warm crusty bread
• Tossed into cooked pasta
• Over mashed potatoes
• In tortillas for quick tacos
• On its own for a lighter meal

Variations and Customizations

You can play with this recipe endlessly:

• Swap shrimp for chicken thighs or turkey
• Use kielbasa, chorizo, or andouille sausage
• Add mushrooms, broccoli, spinach, or corn
• Make it creamy with a splash of heavy cream
• Boost spice with Cajun or Creole seasoning
• Use lime instead of lemon for a citrus twist

Make-Ahead and Storage

• Store leftovers in an airtight container for 3 days.
• Reheat in a skillet over medium heat for best texture.
• You can prep all the veggies and slice the sausage a day ahead.
• Shrimp is best cooked fresh, so add it right before eating.

Pro Tips and Mistakes to Avoid

Here’s the part where I share the little things I’ve learned the hard way:

• Dry the shrimp—wet shrimp won’t sear, they’ll steam.
• Don’t overcrowd the pan. Give your ingredients room to breathe.
• Add the shrimp last so they don’t overcook.
• Let the sausage brown without moving it too much—this builds flavor quickly.
• Taste as you go. A squeeze of citrus at the end makes everything pop.

Recipe Details

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Nutrition (per serving)

Approximate values:

• Calories: 340
• Protein: 29 g
• Carbs: 10 g
• Fat: 21 g
• Fiber: 2 g

Final Thoughts

I really hope you give this Shrimp and Sausage Veggie Skillet a try. It’s quick, colorful, satisfying, and honestly such a good go-to for busy nights. If you make it, I’d love to hear how it turned out for you—or what creative twists you added. Share it with someone who’d enjoy a cozy skillet dinner, and come back anytime you need a new kitchen favorite.