Zesty Lemon-Herb Shrimp and Sausage Skillet
This vibrant and flavorful skillet dish brings together succulent shrimp, savory chicken sausage, and a medley of colorful vegetables, all brightened with a zesty lemon-herb finish.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 lb shrimp peeled and deveined
- 12-16 oz pre-cooked chicken sausage sliced into rounds
- 2 bell peppers various colors, cut into strips
- 1 medium onion chopped
- 1 zucchini sliced into half-moons
- 3 cloves garlic minced
Sauce and Seasoning
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes Optional: for a kick
Instructions
Preparation
- Prepare all ingredients: slice sausage, chop bell peppers and onion, slice zucchini, mince garlic, and pat shrimp dry.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 5-7 minutes until browned; remove and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet, then sauté the chopped onion and bell peppers for 5-7 minutes until they soften.
- Stir in the zucchini and minced garlic, and cook for another 3-5 minutes until the zucchini is tender-crisp.
- Return the cooked sausage to the skillet, then season with salt, pepper, paprika, and Italian seasoning (and red pepper flakes if desired), stirring to combine.
- Push vegetables and sausage aside, add shrimp to the open space, and cook for 2-3 minutes per side until pink and opaque.
- Stir everything together, then add fresh lemon juice and chopped parsley. Taste, adjust seasonings as needed, and serve immediately.
Notes
For extra flavor, consider marinating the shrimp in a little lemon juice and a pinch of salt and pepper before cooking. This dish can be easily customized with other vegetables like asparagus or green beans. Serve over rice, quinoa, or with a side of crusty bread for a complete meal.