This shrimp, sausage, and broccoli skillet is perfect for busy nights. It’s fast, hearty, and loaded with bold flavors thanks to the honey garlic soy sauce and a pop of fresh veggies. It’s high in protein and gluten-free friendly.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🍚 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Dinner Recipes
This shrimp and sausage skillet with broccoli and bell peppers is speedy and packed with big flavors. Smoky sausage, plump shrimp, and crisp veggies are tossed in a delicious honey garlic soy sauce. The sweet and savory combo perfectly balances the shrimp’s freshness, the sausage’s rich flavor, and the slight char on the broccoli.
I love making it for a weeknight dinner as you only need a few ingredients and it comes together in one skillet or frying pan. I usually serve it with rice or quinoa, but you can also enjoy it as is. It’s a satisfying and healthy dinner in under 30 minutes.
👩🍳 If you like this skillet recipe, check out these: chicken and veggies skillet dinner, Greek butter beans (saganaki-style), garlic butter steak bites with sautéed cabbage, sliced potato bake in a skillet, this Mexican ground beef skillet, or these healthy skillet recipes.
What You’ll Need
Here is what you’ll need for this sausage shrimp and broccoli recipe. Find the full measurements in the recipe card below.
- Protein: Shrimp (prawns), smoked sausage (like Kransky or Andouille). Swap shrimp for chicken or tofu if you prefer!
- Veggies: Broccoli florets, red bell peppers (adds color and sweetness). Feel free to add snap peas, cauliflower, or mushrooms!
- Sauce: Honey, soy sauce (you can use Tamari or a gluten-free version), lemon juice, garlic, and a touch of butter or olive oil for cooking. This creates a delicious sweet-savory glaze with optional heat from pepper flakes or black pepper.
- Optional garnishes: Fresh parsley or cilantro (coriander) for a burst of freshness.
- Serve with rice or quinoa for a complete meal.
How To Make Shrimp & Sausage Skillet With Veggies
Here are some handy pics and video for how to make shrimp, sausage, and broccoli skillet. Find the full recipe and nutritional information below.
- Prep: Clean the shrimp (if needed), slice the sausage into 1 cm thick pieces, cut up broccoli, bell pepper and dice the garlic. Set aside.
Cook the sausage: Brown sausage slices in a hot skillet with olive oil. Remove and set aside.
- Cook the shrimp: Sauté shrimp until pink and opaque, then set aside with the sausage.
- Cook the veggies: Sauté broccoli and bell peppers in the same pan, adding a splash of water to steam them under the lid.
- Make the sauce: Melt butter (or olive oil) with garlic, then add honey, soy sauce, lemon juice, and pepper. Let it bubble and thicken slightly.
- Combine: Toss sausage, shrimp, and veggies back into the skillet, stirring to coat in the sauce.
- Serve: Dish it up over rice or quinoa, garnish with fresh parsley or cilantro, and enjoy!
Watch The Video
Recipe Tips
- Keep the shrimp and sausage from overcooking by removing them from the pan once they’re done. Add them back in at the end to keep everything tender.
- Cook the veggies under a lid for a few minutes, which will speed up the process and steam them as well as give them a bit of chargrilled finish.
- Variations: You can swap shrimp with chicken or tofu, or add more veggies like mushrooms or snap peas. Adjust the honey or lemon juice for more sweetness or tang.
Serving Suggestions
This dish is fantastic served over fluffy white rice or quinoa to soak up the sauce. You could also serve it with garlic bread on the side or toss in some noodles for a stir-fry vibe. A simple side salad with a light vinaigrette would balance out the meal perfectly.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
- 1 tablespoon olive oil
- 2 smoked sausage/ Kielbasa about 8 oz or 220 grams, sliced into ½-inch pieces, I used two Kransky kielbasa sausage links
- 1 lb large shrimp 450 grams, peeled and deveined, tails on
- 2 cups broccoli florets
- ⅔ cup red bell peppers cut into squares (about ½ large sweet pepper)
- ½ tablespoon butter or olive oil for dairy-free
- 3 cloves garlic large, minced
- ¼ cup honey
- ¼ cup soy sauce low-sodium or light preferred
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper or red pepper flakes, optional, for heat
- To serve: Cooked rice or quinoa fresh parsley or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 2 minutes on each side, until browned. Remove and set aside.
- In the same skillet, add shrimp and cook for 2 minutes per side, until pink and opaque. Remove and set aside with the sausage.
- Add broccoli and red peppers to the skillet. Cover with a lid and cook for 1-2 minutes. Remove the lid, add a splash of water, and cook for 1-2 more minutes until tender-crisp. Remove the vegetables.
- Melt butter in the skillet. Add garlic and cook for 30 seconds until fragrant. Add honey, soy sauce, lemon juice, and pepper flakes (if using). Stir and let it simmer until the sauce bubbles and thickens slightly.
- Return the sausage, shrimp, and vegetables to the skillet. Toss to coat everything in the sauce. Cook for 1-2 more minutes.
- Serve over rice or quinoa. Garnish with fresh parsley or cilantro, if desired.
This was very quick and easy to make (minus a bit of chopping) and the flavors were delish. Bonus, it’s healthy! We served with some baked potatoes.
Flavour was amazing and fairly quick to make – only issue I had was my sauce became watery when I added everything back in and never thickened again. Not sure what I did wrong!
Sometimes, you can get extra juices from veggies and sausage/shrimp to add extra liquid. Next time, I would suggest combining it and cooking it on high heat for a couple of minutes, stirring frequently, allowing some of that liquid to evaporate. You can then remove the veggies/protein and leave the sauce in the pan on high heat for another minute, stirring, until it thickens and caramelizes.