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20-Minute Shrimp and Sausage Skillet

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20-Minute Shrimp and Sausage Skillet

Loaded with amazing metabolism-boosting veggies and packed full of protein, this quick skillet meal is on the table in less than 30 minutes and dinner is done in no time at all!

Metabolism Revolution Part 1 Dinner | Serves 4
Prep time: 20 minutes | Total time: 20 minutes

INGREDIENTS MEAL MAP A

8 ounces medium or large shrimp, peeled and deveined
2 teaspoons Old Bay seasoning, divided
2 medium zucchinis, sliced (about 4 cups)
1 medium yellow onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
8 ounces chicken or turkey smoked sausage, chopped
1/4 cup water
2 garlic cloves, chopped
2 cups cooked quinoa or wild rice
Sea salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
Chopped fresh parsley

MEAL MAP B ADAPTATIONS

3-4 teaspoons Old Bay seasoning, divided
4 medium zucchinis, sliced (about 4 cups)
1 medium yellow onion, diced
2 large red bell pepper, diced
2 large green bell pepper, diced
Salt and Pepper to taste

MEAL MAP C ADAPTATIONS

16 ounces medium or large shrimp, peeled and deveined
4 teaspoons Old Bay seasoning, divided
4 medium zucchinis, sliced (about 4 cups)
2 medium yellow onion, diced
2 large red bell pepper, diced
2 large green bell pepper, diced
16 ounces chicken or turkey smoked sausage, chopped
1/2 cup water
4 garlic cloves, chopped
Salt and Pepper to taste

Directions 

  1. Heat a large nonstick skillet over medium-high heat.

  2. Toss the shrimp with 1 teaspoon of the Old Bay seasoning. Cook the shrimp about 3 to 4 minutes, until opaque. Remove from the skillet, and set aside.

  3. Add the zucchini to the skillet. Sauté 2 minutes. Add the onions and bell peppers, and cook 6 minutes more. Add the sausage and remaining 1 teaspoon Old Bay seasoning, and cook another 2 minutes. Add the water, and scrape up the browned bits from the bottom of the pan.

  4. Return the cooked shrimp to the skillet, and add the garlic. Sauté 1 minute. Stir in the cooked quinoa or wild rice. Remove from the heat. Season to taste with salt, black pepper, and crushed red pepper flakes. Sprinkle with parsley, and serve hot.

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