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Shrimp & Sausage Veggie Skillet

Shrimp & sausage veggie skillet is an easy one pan 20 minute dinner! Easy to make, full of protein & veggies, and lots of flavor. It's one of our favorites to throw together for a simple meal. You can also do just shrimp or just sausage. We've done both ways and love both!
Cook Time20 mins
Course: Main Course
Keyword: 20 minute dinner, dairy free, easy dinner, gluten free, sausage, shrimp
Servings: 4


  • 1 lb shrimp peeled & deveined
  • 1 package or 4 links sausage chopped into circles (we love the Teton polish sausages)
  • 2-3 bell bell peppers any color
  • 1 zucchini sliced & halved
  • ½-1 tbsp cajun seasoning (we love primal palate, you can use another or make your own)
  • 1 tbsp avocado oil
  • sea salt & pepper to taste


  • Pat dry the shrimp with a paper towel and season generously with sea salt and pepper. Chop your sausage and set aside.
  • Heat pan nice and hot & add in avocado oil. Cook shrimp for about 3-5 minutes on each side until no longer pink. Remove from pan.
  • Add chopped bell peppers. Cook for about 5 minutes until soft. Season with sea salt and pepper.
  • Add in the zucchini and season with about ½ tbsp cajun seasoning. Cook for another 4-5 mins over medium high heat until the zucchini is soft.
  • Next, add in the sliced sausage and cook for about 5 more minutes.
  • Lastly, add back in the shrimp and mix around. Let cook together for about 2 minutes. Add an additional ½ tbsp of cajun seasoning if you'd like. Season with any more salt and pepper, if needed.
  • Serve over white rice and sprinkle with parsley! Enjoy with some sunshine & a glass of wine!


For Storing: Store in an airtight container in the fridge for 3-5 days!