Cast Iron Shrimp Skillet with Sausage & Vegetables
This sausage & veggie Cast Iron Shrimp skillet is loaded with bold flavor and comes together in just 2 steps and one pan. With juicy shrimp, smoky sausage, tender veggies, and herby rosemary, it’s a quick and satisfying dinner for any night of the week.
Servings: 6 people
Calories: 319kcal
Cost: $25
Equipment
- 12" cast iron skillet
Ingredients
- 1 lb large shrimp raw, peeled, deveined
- 14 oz pork sausage sliced
- 2 medium zucchini sliced
- 2 medium yellow squash sliced
- ½ lb baby portobello mushrooms
- 1 tablespoon rosemary fresh
- 2 tablespoon butter
- 1 tablespoon seasoning salt
Instructions
- In a large bowl add the shrimp, sausage, zucchini, yellow squash, baby portobellos and seasoning salt.
- Add to all items to a large skillet with butter and turn to medium high. Cook for about 8-10 minutes until the shrimp is pink and the vegetables are tender.
- Garnish with fresh rosemary if desired and serve immediately.
Notes
- Prep Shrimp Easily: Use peeled and deveined shrimp to save prep time and speed up dinner.
- Shrimp Doneness: Cook shrimp just until pink and curled into a loose “C” shape to avoid overcooking.
- Use the Skillet for Leftovers: Reheat leftovers gently in a skillet over medium heat for best texture and flavor.
Nutrition
Calories: 319kcal | Carbohydrates: 7g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 2055mg | Potassium: 733mg | Fiber: 2g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 2mg
