Spicy Shrimp and Sausage Sauté

It’s one of those dishes that grabs you by the scent first – that warm, smoky whisper of spiced sausage hitting hot olive oil, and then comes the sweet, briny shrimp not long after, starting to curl just around the edges like they’re shy. The air fills with garlic and little sparks of paprika, and before you realize it, you’ve stopped doing whatever else you were meant to do. You just stand there, spoon in hand, waiting. This Spicy Shrimp and Sausage Sauté isn’t complicated, but oh it has presence. It’s loud in flavor and quiet in work… which, I mean, sometimes that’s just perfect.

Why You’ll Crave It

• Full of bold, layered flavors without needing a hundred ingredients
• Comes together in around 15 minutes – no fuss, no second guessing
• Super versatile – eat it over rice, tuck it into a soft taco, or just serve with crusty bread
• A happy balance of spicy and savory – very satisfying and cozy all at once
• You can dial the heat up or down depending on who you’re feeding (my mom can’t take it too hot… bless her)

The first time I made this, I had barely anything in my fridge except shrimp, sausage, and one sad bell pepper – and it turned into one of my favorite weeknight “accidents.”

What You’ll Need

• 200g shrimp: peeled, deveined – fresh or thawed frozen is fine, just pat them dry well
• 150g spicy sausage: something smoky works best (like andouille or even good chorizo), thinly sliced
• 1 red bell pepper: cut into strips – or any color you’ve got, honestly
• 1 garlic clove: minced nice and fine so it melts into the oil
• 2 tablespoons olive oil: not the fancy kind, just a good one for sautéing
• 1 teaspoon paprika: smoked if possible, for that rich, deep flavor glow
• Salt and black pepper: to taste, but go gently at first – sausage brings salt too

Easy How-To

Get everything ready

This is a fast-moving dish, so have your shrimp peeled, sausage sliced, peppers chopped, and garlic minced before the heat starts. It really helps prevent any last-minute flustering.

Heat things up

Warm the olive oil in a wide skillet over medium heat until it shimmers just a bit. Toss in your sausage slices and let them sizzle, turning occasionally, until their edges start looking crisp and golden. About 3 or 4 minutes is usually enough.

Add the flavor base

Stir in your garlic – just for a minute or less, so it doesn’t burn – then add the sliced bell pepper. Let the pepper soften a little while the garlic scents the oil (smells amazing now, right?).

Shrimp goes in

Scoot the sausage and veggies a little to the side and add the shrimp. Cook just until they turn pink and start curling, about 2–3 minutes. Don’t overdo it – shrimp always keep cooking a bit even after the heat’s off.

Paprika + pepper = magic

Sprinkle in the paprika, some salt, and cracked black pepper. Stir everything gently so the spices coat everything evenly – the shrimp, the sausage, the sweet bell pepper pieces. It’ll look glossy and vivid and smell like dinner.

Turn off the heat and serve

Once it’s all cooked through and toasted just right, take the pan off the heat. I like to sprinkle a few chopped herbs (if I have them) or even a squeeze of lemon if I’m feeling bright. Serve it right from the pan while it’s hot and cozy.

Good to Know

• If your shrimp release too much liquid, don’t panic – just let it simmer off for another minute and it’ll still come together
• Leftovers (if there are any) are wonderful folded into scrambled eggs the next morning
• Sometimes I throw in a handful of spinach at the end if there’s some wilted in the fridge – it works really well

Serving Ideas

• Make a simple garlic rice and spoon this mix over it – the juices soak in wonderfully
• Serve over warm buttery grits for something Southern and satisfying
• Tuck into warm tortillas with avocado and lime for lazy, spicy shrimp tacos

Top Tricks

• Make sure your shrimp are dry – wet shrimp will steam instead of searing, which really changes the flavor
• Cut the sausage on the bias if you want a fancier look – it also gives more crisped surface area which I love

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, definitely. Just thaw them in the fridge overnight or under cold running water and pat very dry before cooking so they don’t release too much water into the pan.

What kind of sausage works best?

Spicy smoked sausage is my go-to. Andouille works beautifully, or soppressata for a punchier flavor. If you can’t do spicy, even a garlicky kielbasa will work well.

How spicy is this dish, really?

It depends mostly on the sausage and your paprika. You can control it by choosing a milder sausage or using sweet paprika instead of smoked or hot.

Can I double the recipe for guests?

Absolutely – just make sure you use a large enough skillet so everything can sauté properly and doesn’t steam from being too crowded.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat with a splash of water or oil until just warmed through.