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A quick and easy skillet dish combining juicy shrimp, smoky sausage, and tender caramelized cabbage, seasoned with smoked paprika and spices. Low-carb, high-protein, and packed with flavor, perfect for a comforting one-pan meal.

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

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined (medium or large size)
  • 1/2 lb smoked sausage, cut into 1/4-inch slices (Andouille or kielbasa recommended)
  • 1 medium head green cabbage, cored and thickly shredded
  • 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, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Fresh parsley or green onions, chopped, for garnish

Instructions

  1. Peel and devein shrimp and pat dry; slice smoked sausage into 1/4-inch rounds; core and thickly shred cabbage; thinly slice onion and mince garlic.
  2. Toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne (optional), salt, and black pepper; set aside to marinate.
  3. Heat a large cast-iron or heavy skillet over medium-high heat and add a splash of olive oil.
  4. Add sausage slices and cook 4–5 minutes, stirring occasionally, until edges are browned and crispy; transfer sausage to a plate.
  5. Add more oil if needed, spread shrimp in a single layer, and cook 1–2 minutes per side until just pink and lightly golden; remove shrimp and set aside.
  6. Reduce heat to medium, stir in butter, add sliced onions and cook 3–4 minutes until soft and golden.
  7. Add minced garlic and cook about 30 seconds until fragrant.
  8. Stir in shredded cabbage, season with salt and black pepper, and sauté 8–10 minutes, stirring occasionally, until tender with golden, caramelized edges.
  9. Return cooked sausage and shrimp to the skillet, gently toss to combine, and heat through for about 2 minutes; taste and adjust seasoning, add a splash of apple cider vinegar if using.
  10. Sprinkle chopped parsley or green onions over the dish before serving.

Notes

Use fresh or properly thawed frozen shrimp, pat dry before cooking for a good sear., Avoid overcrowding the pan to ensure good caramelization and searing., Do not cover the pan while cooking cabbage to prevent sogginess., Adjust cayenne pepper or add crushed red pepper flakes to customize heat level., For meal prep, store sausage and shrimp separately from cabbage in airtight containers., Leftovers keep refrigerated for 2-3 days or frozen up to one month., Serve as is or pair with sides like garlic mashed potatoes, cornbread, steamed rice, or a fresh green salad., Suitable for low-carb, keto, paleo, and gluten-free diets when using gluten-free sausage., Sausage alternatives include chorizo, smoked turkey sausage, or plant-based smoked sausage., Protein substitutes: chicken pieces, pork loin, tofu, tempeh, or meaty mushrooms., Vegetable swaps: Brussels sprouts, Napa cabbage, bok choy, kale., Add a splash of lemon juice or cider vinegar at the end to brighten flavors.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Main Course
  • Cuisine: American Southern-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350-400 kcal per serving
  • Fat: Approx. 20 g per serving
  • Carbohydrates: Approx. 10 g per serving
  • Protein: Approx. 30 g per serving