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Old Bay Shrimp + Sausage Skillet 🌱🦐🧄
We’ve been all about one-pan skillet meals since school started back up! I love how quickly they come together and clean up is a breeze.
This skillet meal gives us a hint of that “shrimp boil” flavor – but it’s a bit simpler to pull together.
I LOVE the high protein and veggies in this dish. The teenagers devoured this one!
Add any and all veggies you have on hand, have fun with cooking and make this suited to YOUR family’s tastes.
Serve over brown rice, quinoa, or cauliflower rice.
Excellent for Meal Prep! Once cool, divide into 4 equal portions into glass containers with quinoa or brown rice. Stays well refrigerated for up to 3-4 days.
- 2 Tbsps avocado oil or olive oil, divided
- 4 chicken sausages, sliced bite-sized
- 1 lb medium raw shrimp, peeled and deveined
- 3 fresh garlic cloves, minced
- 1 medium summer squash or zucchini, cubed
- 1 large red bell pepper, diced
- 1 bunch asparagus or green beans ends trimmed and cut into 1-inch pieces
- 1 Tbsp Old Bay seasoning
- sea salt and black pepper, to taste
- 2 Tbsps fresh chopped curly parsley, to garnish
- fresh lemon or lime wedges for serving
In a large bowl, combine the shrimp with the old bay seasoning.
Heat a large skillet over medium heat and drizzle in 1 tablespoon of your oil.
Add shrimp and cook until pink and opaque, about 3-4 minutes. Set aside on a plate.
In your same heated skillet add the remaining oil. Add in the sausage and cook just until it starts to get golden brown. Stir in all of your prepped veggies and garlic.
Continue to cook, stirring occasionally, until tender-crisp.
Season with sea salt and pepper to your taste. Return the shrimp into the skillet together with the parsley and toss with the veggies and sausage.
Serve immediately or allow to cool for meal prep.
Stays good in the fridge for up to 3-4 days.