Spicy Cajun Shrimp and Sausage Skillet – Fast, Flavor-Packed Weeknight Dinner

This skillet is all about big flavor with minimal effort. Juicy shrimp, smoky sausage, and colorful veggies get tossed in bold Cajun seasoning, then cooked hot and fast. You end up with a satisfying dinner that’s spicy, a little smoky, and full of texture.

It’s the kind of dish that tastes like you spent hours, but comes together in under 30 minutes. Serve it as-is, over rice, or with cauliflower rice for something lighter.

What Makes This Recipe So Good

• Quick and easy: Everything cooks in one pan in about 25 minutes. Ideal for weeknights.
• Serious flavor: Cajun seasoning, garlic, and a splash of lemon bring heat and brightness.
• Flexible: Use your favorite sausage, swap the veggies, or adjust the spice level to suit your taste.
• Balanced: Protein-packed shrimp and sausage keep you full, while peppers and onions add color and crunch.
• Meal-prep friendly: Reheats well and pairs with rice, quinoa, or roasted potatoes.

Shopping List

• Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
• Sausage: 12 ounces andouille or smoked sausage, sliced into 1/4-inch rounds
• Bell peppers: 2 medium (use a mix of red, yellow, or green), sliced
• Red onion: 1 medium, sliced
• Garlic: 3–4 cloves, minced
• Cajun seasoning: 1–1.5 tablespoons (store-bought or homemade)
• Paprika: 1 teaspoon (smoked if you like a deeper flavor)
• Cayenne pepper: 1/4 teaspoon, optional for extra heat
• Lemon: 1, for zest and juice
• Olive oil or avocado oil: 2–3 tablespoons
• Butter: 1 tablespoon, optional for richness
• Fresh parsley or green onions: For garnish
• Salt and black pepper: To taste
• Optional add-ins: Cherry tomatoes, mushrooms, zucchini, or corn
• For serving (optional): Cooked rice, quinoa, cauliflower rice, or crusty bread

Step-by-Step Instructions

1. Prep the ingredients: Pat the shrimp dry with paper towels.

   Slice the sausage, peppers, and onion. Mince the garlic. Zest the lemon and cut it in half.

2. Season the shrimp: In a bowl, toss shrimp with 1 teaspoon Cajun seasoning, a pinch of salt, and a drizzle of oil.

   This adds flavor and helps them sear.

3. Sear the sausage: Heat a large skillet over medium-high heat. Add 1 tablespoon oil and the sliced sausage. Cook 3–4 minutes, stirring occasionally, until browned.

   Transfer sausage to a plate.

4. Sauté the veggies: Add another tablespoon of oil if the pan looks dry. Add peppers and onion with a pinch of salt. Cook 4–6 minutes until slightly softened with some color.

   Add garlic and cook 30 seconds until fragrant.

5. Spice it up: Sprinkle the veggies with the remaining Cajun seasoning, paprika, and cayenne (if using). Stir to coat. If the pan gets too dry, splash in a tablespoon of water to lift the browned bits.
6. Cook the shrimp: Push the veggies to the sides.

   Add a little oil to the center and lay the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.

7. Bring it together: Return the sausage to the pan. Add butter (optional) and the lemon zest.

   Squeeze in half the lemon and toss everything together. Taste and adjust salt, pepper, and lemon.

8. Finish and serve: Sprinkle with chopped parsley or green onions. Serve hot as-is or over rice, quinoa, or cauliflower rice.

   Offer extra lemon wedges on the side.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not ideal for shrimp texture, but you can freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a skillet over medium heat with a splash of water or broth until just heated through. Avoid microwaving too long—shrimp can turn rubbery.
• Meal prep tip: Cook rice or quinoa separately and store it in portions.

  Add the skillet mix on top when reheating.

Why This is Good for You

• High in protein: Shrimp and sausage make this filling without relying on heavy sauces.
• Veggie-packed: Bell peppers and onions bring fiber, vitamin C, and antioxidants.
• Balanced carbs: Pair with whole grains for steady energy, or choose cauliflower rice for a lower-carb option.
• Healthy fats: Olive or avocado oil supports heart health, and a small pat of butter adds flavor without going overboard.

Common Mistakes to Avoid

• Overcooking the shrimp: They cook fast. As soon as they turn pink and curl slightly, they’re done.
• Crowding the pan: Too much at once steams instead of sears. Use a large skillet or cook in batches.
• Skipping the seasoning on shrimp: Seasoning the shrimp before they hit the pan boosts flavor and color.
• Under-salting: Cajun blends vary.

  Taste at the end and adjust salt, lemon, and heat.

• Forgetting brightness: The lemon at the end balances the spice and richness. Don’t skip it.

Recipe Variations

• Low-carb and keto: Serve over cauliflower rice and skip the butter if you prefer.
• Creamy version: Add 1/3 cup heavy cream or coconut milk at the end and simmer 1–2 minutes.
• Extra veggies: Add zucchini, mushrooms, or cherry tomatoes. Sauté them with the peppers.
• Different sausage: Try chorizo for extra spice or turkey sausage for a leaner option.
• Milder spice: Use a mild Cajun seasoning and skip the cayenne.

  Add a pinch of brown sugar to soften the heat.

• One-pan jambalaya vibe: Stir cooked rice into the skillet at the end with a splash of chicken broth.
• Grill twist: Skewer shrimp and sausage, grill, then toss with sautéed peppers, onions, and Cajun butter.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or under cold running water. Pat very dry before seasoning so they sear instead of steam.

What if I don’t have Cajun seasoning?

Mix paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, black pepper, and a pinch of cayenne.

Adjust the heat to your taste.

How spicy is this dish?

It’s medium-spicy as written. For less heat, use mild sausage and skip the cayenne. For more, add extra cayenne or hot sauce at the end.

What’s the best sausage to use?

Andouille is classic for smoky heat.

Smoked sausage works well too. If you prefer lighter, turkey sausage is a good swap.

Can I make this dairy-free?

Yes. Just leave out the butter or replace it with a dairy-free alternative.

The dish still tastes rich thanks to the sausage and spices.

How do I prevent rubbery shrimp?

Cook them hot and fast, and pull them as soon as they’re pink and opaque. Overcooking even by a minute can toughen them.

What can I serve with this?

Rice, quinoa, cauliflower rice, or crusty bread are perfect. A simple side salad or roasted green beans also pairs well.

Can I meal prep this?

Absolutely.

Portion into containers with rice or veggies. Reheat gently on the stove or in short microwave bursts to avoid overcooking the shrimp.

In Conclusion

This Spicy Cajun Shrimp and Sausage Skillet delivers bold flavor, quick cooking, and flexible options. It’s hearty enough for a weeknight dinner and impressive enough for guests.

Keep the basics the same—good seasoning, hot skillet, bright lemon—and make it your own with your favorite add-ins. Simple, satisfying, and reliably delicious.