I have to confess that, among many dinners, this Shrimp Sausage Veggie Stir-Fry has been one of the quickest made in my kitchen, however, it has a real big part in my weeknight rotation. It is so colourful, smoky, a bit garlicky, and unbelievably satisfying for a dish that takes less than 30 minutes to prepare and cook. That is the time when I throw shrimp and veggies in the skillet and the smell comes up—and I know that dinner is going to be great.

A Quick Peek at the Recipe

The shrimp gives sweetness and freshness, the sausage packs that rich, hearty smack, and the veggies make it all bright and healthy. Consider it a healthy comfort meal which still feels indulgent.

Why This Recipe Is Special

The harmony is what makes this one really stand out—it’s surf and turf meets veggie delight. The protein from the two sources, plus a good amount of fiber and vitamins from the veggies, are all there for you. Besides that, it’s customizable to an infinite degree. You can use whatever you have at home, make it spicy or mild, and it will still come out great.

Why You’ll Love This Recipe

Fast & Easy: Cooked in less than 30 minutes—ideal for busy evenings.
One Pan = Less Mess: All the cooking is in a single skillet, making the cleanup easy.
Balanced & Nutritious: No guilt here, just plenty of protein and vegetables.
Flexible Ingredients: Use any vegetables or sausage you have on hand.
Full of Flavor: Smoky, garlicky, a little spicy, and completely satisfying.

Tools You’ll Need

You don’t need anything fancy—just a few kitchen staples:

Large Skillet or Wok: This is where all the magic happens. Use one with enough surface area so everything cooks evenly.
Sharp Knife & Cutting Board: For slicing the sausage and chopping veggies.
Tongs or Spatula: Helps you toss everything together without making a mess.
Mixing Bowl: To season shrimp or mix sauces before cooking.
Measuring Spoons & Cups (or Scale): Accuracy helps balance flavors, especially for the sauce.

Ingredients

Here’s what you’ll need to make about 4 servings:

Protein

1 lb (450 g) shrimp, peeled and deveined
8 oz (225 g) smoked sausage, sliced into ¼-inch rounds

Vegetables

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, chopped
1 small red onion, sliced
1 cup (150 g) broccoli florets
2 cloves garlic, minced

Sauce

2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) honey
1 tsp (5 ml) sriracha (optional, for heat)
½ tsp paprika
Salt and pepper, to taste

Garnish (optional)

Fresh parsley or green onions, chopped
A squeeze of lemon juice for brightness

Step-by-Step Instructions

1. Prep Everything First

Before you even turn on the burner, chop everything and get it ready. Stir-fries are fast, so it’s a lot smoother if you have the ingredients ready.

Tip: Pat your shrimp dry with a paper towel—it helps them sear instead of steam.

2. Mix the Sauce

In a small bowl, whisk together soy sauce, olive oil, honey, sriracha, paprika, salt, and pepper. Set it aside. This will be your stir-fry’s flavor bomb.

3. Cook the Sausage

Preheat the skillet at medium-high heat or higher. Put a bit of olive oil and the sliced sausage in the pan. Fry them for a duration of 3 to 4 minutes, until they are well cooked and slightly crispy on the sides. Take them out and let them cool down.

4. Sauté the Shrimp

In the unwashed skillet (you probably want that flavor!), pour in the shrimp. Cook them for about 1–2 minutes on each side, until they get pink and even curl a bit. Take them out and keep them with the sausage.

5. Stir-Fry the Veggies

If necessary, add a little bit more oil; otherwise, put in the bell peppers, onion, zucchini, and broccoli. For 4 to 5 minutes, sauté and stir constantly, until veggies are soft but still somewhat crunchy. Add minced garlic for the last minute of cooking to avoid burning.

6. Bring It All Together

Put the shrimp and sausage back in the skillet. Drizzle the sauce over everything and toss gently to coat. Cook for 2–3 minutes more, allowing the sauce to become thicker and stick to the ingredients.

7. Taste and Adjust

Try it—if you want more heat, add more sriracha. If it’s too rich, a little lemon juice will help.

8. Serve Warm

Garnish with chopped parsley or green onions. Serve piping hot over rice, cauliflower rice, or as is for a low-carb meal.

Serving Ideas

Over Rice or Quinoa: This combo makes it more filling and ideal for sauce soaking.
With Noodles: Get rice noodles or egg noodles for an Asian-like dish.
In Lettuce Wraps: A light, crunchy, low-carb choice.
Meal Prep Bowls: Split into containers for lunch, they can be reheated very well.

Variations & Customizations

Protein Swap: Go for chicken, beef, or tofu if you are not a shrimp person.
Veggies Change: Mushrooms, snap peas, carrots, or spinach are all perfect choices.
Make It Spicier: Just throw in some chili flakes or use sriracha for the spicier effect.
Go Low-Sodium: Check the soy sauce, and if it’s low-sodium, you can skip the salt.
Add Texture: Sprinkle toasted sesame seeds or chopped nuts before serving.

Storage & Make-Ahead

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat with a splash of water or broth.
Freeze: You can freeze cooked portions for up to 2 months, though the shrimp texture softens slightly after thawing.
Make Ahead: Chop veggies and mix the sauce a day ahead for a 10-minute dinner.

Related: Bacon Garlic Parmesan Chicken

Pro Tips (From My Kitchen to Yours)

Don’t Overcook Shrimp: They cook fast—once they curl and turn pink, they’re done. Overcooking makes them rubbery.
High Heat = Great Flavor: A hot pan gives you that slight char and smoky edge.
Layer the Ingredients: Cook proteins first, veggies second, sauce last. Keeps everything just right.
Taste as You Go: Every sausage brand differs—some are saltier or smokier—so adjust the sauce to your liking.
Keep the Veggies Crisp: Slight crunch = freshness. Don’t steam them into mush.

Common Mistakes to Avoid

Crowding the Pan: It steams instead of sears. Work in batches if needed.
Skipping the Dry Pat on Shrimp: Wet shrimp won’t brown properly.
Overdoing the Sauce: You want it to coat, not drown.
Forgetting the Lemon or Herbs: That fresh pop balances the richness.

Quick Recipe Summary

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition (Per Serving)

Calories: ~330
Protein: 30 g
Fat: 18 g
Carbohydrates: 10 g

A Final Word

I can’t tell you how many times this Shrimp Sausage Veggie Stir-Fry has saved me from takeout nights. It’s quick, colorful, and full of flavor—the kind of meal that makes you feel good after eating it.

If you give it a try, I’d love to hear how it goes. Did you tweak the veggies? Add more spice? Drop a comment or share your version—I’m always curious to see how others make it their own.