Christa Cooper

Christa Cooper

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Christa's Cookbook - Shrimp & Sausage Skillet

This week I am adding a delicious shrimp and sausage skillet recipe to Christa's Cookbook! This dish is an easy meal that can be made in 30 minutes! I am always looking for great low-carb options and loads of flavor and this one has landed on the top of my list. I have to give credit where credit is due, I found this recipe off CLICK HERE for the full recipe and blog.


2 Tbls Avocado Oil or oil of choice

1 lb Andouille Sausage sliced – or kielbasa

1 lb Large Shrimp raw, peeled, deveined,

1 Red Bell Pepper sliced

1 Green Bell Pepper sliced

1 Yellow Bell Pepper sliced

1/2 Yellow Onion diced

3 cloves Garlic minced

2 Small Zucchini sliced – or one large

1 Jalapeno diced

1 tsp Salt

1 tsp Chili Powder

1 tsp Garlic Powder

1/2 tsp Dried Oregano

1/2 tsp Smoked Paprika

1/4 tsp Crushed Red Pepper Flakes

2 Tbls Parsley chopped


In a small bowl, mix the seasonings together

Pat your shrimp dry and season with half the seasoning mixture on both sides

Heat the oil in a large skillet over medium heat and cook the shrimp on the first side for 2 minutes

Then flip and cook for an additional 1-2 minutes (or until just cooked through) remove from pan and set aside

Add a little more oil to the pan if needed and cook the sliced sausage in the skillet until browned evenly – remove from pan and set aside

Add in the peppers and onions, sauté until onions just start to get translucent and peppers are slightly softened

Then stir in the garlic, jalapeno, zucchini and remaining seasoning mixture; cook for an additional 5-7 minutes

Then the shrimp and sausage get added back in, leave over heat for 1 minute just to warm them back up

Remove from heat and top with parsley if desired

Source: The Bettered Blondie

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