Description
A flavorful and easy Whole30-compliant shrimp and sausage skillet loaded with vegetables and seasoned with garlic and smoked paprika. Perfect for a quick, healthy dinner.
Ingredients
1 pound raw shrimp, peeled and deveined
12 ounces Whole30-compliant smoked sausage, sliced into 1/2-inch pieces
1 medium red bell pepper, sliced into thin strips
1 medium yellow bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced sausage to the skillet and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced onion, red bell pepper, yellow bell pepper, and zucchini. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the minced garlic, smoked paprika, crushed red pepper flakes, and dried oregano to the vegetables. Stir and cook for 1 minute until fragrant.
Return the cooked sausage to the skillet and stir to combine.
Add the raw shrimp to the skillet, season with salt and freshly ground black pepper, and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the dish.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes