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A quick, one-pan skillet meal combining smoky sausage, seasoned shrimp, and caramelized cabbage with simple spices for a flavorful, low-carb dinner.

  • Total Time: 25-30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb medium or large shrimp, peeled and deveined
  • 1/2 lb smoked sausage (andouille or kielbasa recommended), sliced into 1/4-inch rounds
  • 1 medium head green cabbage, cored and cut into thick shreds
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp apple cider vinegar (optional)
  • Chopped fresh parsley or green onions, for garnish
  • Crushed red pepper flakes (optional, for added spice)

Instructions

  1. Peel and devein shrimp; pat dry with paper towels.
  2. Slice smoked sausage into 1/4-inch rounds.
  3. Core the cabbage and cut into thick shreds.
  4. Thinly slice the yellow onion.
  5. Mince the garlic.
  6. In a bowl, toss shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper (optional), salt, and black pepper; set aside.
  7. Heat a large cast-iron skillet over medium-high heat.
  8. Add a splash of olive oil and cook sausage slices for 4–5 minutes, stirring occasionally until edges are crispy and browned; remove and set aside.
  9. Add more oil if needed; spread shrimp in a single layer and cook 1–2 minutes per side until just done and golden around the edges; remove and set aside.
  10. Reduce heat to medium; add 1 tbsp butter to skillet.
  11. Sauté sliced onion for 3–4 minutes until soft and golden.
  12. Add minced garlic and cook for 30 seconds until fragrant.
  13. Add shredded cabbage, season with salt and black pepper; stir and cook for 8–10 minutes, stirring occasionally until softened and edges start to caramelize.
  14. Return sausage and shrimp to skillet; gently toss with cabbage and warm together for about 2 minutes.
  15. Optional: Add 1 tbsp apple cider vinegar to brighten flavors.
  16. Garnish with chopped fresh parsley or sliced green onions before serving.

Notes

Use a large cast-iron skillet or heavy pan for even heat and good searing., Pat shrimp dry before seasoning to avoid steaming and ensure a good sear., Cook proteins and veggies in batches to prevent overcrowding the pan and ensure caramelization., Do not overcook shrimp; cook until pink and opaque to preserve tenderness., Add fresh herbs at the end for brightness., Dish is naturally low-carb and gluten-free if using gluten-free sausage., Customize heat level by adjusting cayenne pepper and red pepper flakes., Can substitute cabbage with brussels sprouts or bok choy for variation., Store leftovers in airtight containers in the refrigerator for 2-3 days; freeze components separately for up to 1 month.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350-400 calories per serving (estimated)
  • Fat: Approximately 20-25 g per serving (estimated)
  • Carbohydrates: Approximately 10-12 g per serving (estimated)
  • Protein: Approximately 30-35 g per serving (estimated)