Description
This shrimp and sausage cabbage bowl is a quick and flavorful one-pan meal packed with smoky sausage, tender shrimp, and sautéed cabbage in a savory seasoning blend. It’s low-carb, high-protein, and perfect for busy weeknights when you need a hearty, satisfying dish with minimal cleanup.
Ingredients
Scale
Sausage and Shrimp
- 1 tablespoon olive oil
- 8 oz smoked sausage, sliced into rounds
- 8 oz raw shrimp, peeled and deveined
Vegetables and Seasonings
- 4 cups green cabbage, thinly sliced
- 1/2 onion, sliced
- 1 bell pepper, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 3–4 minutes until browned and flavorful.
- Cook the Shrimp: Push the sausage to the side of the skillet and add the shrimp. Season lightly with salt and pepper. Cook for 2–3 minutes per side until shrimp are opaque and cooked through, then remove both shrimp and sausage to a plate.
- Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Add the sliced cabbage, onion, and bell pepper. Sauté for 5–7 minutes until the cabbage is tender yet still slightly crisp.
- Add Seasonings: Stir in minced garlic, smoked paprika, onion powder, and red pepper flakes. Mix well to evenly distribute the flavors.
- Combine Ingredients: Return the cooked shrimp and sausage to the skillet. Toss everything together and cook for another 1–2 minutes until heated through and flavors meld.
- Serve: Serve the dish hot, garnished with fresh chopped parsley or green onions for a bright, fresh finish.
Notes
- Use turkey or chicken sausage as a lighter alternative.
- Add a squeeze of lemon juice or a splash of hot sauce for extra zest.
- Great for meal prep and reheats well without losing flavor or texture.
