Afternoons can be so crazy, right? Picking kids up from school or the bus stop, getting home from work. There’s homework to help with, extracurricular activities to get to. Who has time to make a healthy meal? This is a favorite recipe around my household. It’s quick and easy and completely adaptable to your family’s tastes. If you eat keto or low carb, it’s perfect. I love adding in extra vegetables and trying different seasonings. Right now, my son is loving mushrooms so I add them in. One of my favorite spice blends is the Southwestern Seasoning from Pampered Chef so I use that sometimes. I looove flavored olive oils so I’ll add a bit tot he pan when I start cooking. This recipe makes enough for three of for dinner plus leftovers for my husband to take to work the next day.
I encourage you to play around with this recipe and make it your own. Snap a picture and share on my Facebook group. I can’t wait to see what you come up with.
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Shrimp and Sausage Veggie Skillet
Ingredients
- 4 Cups Shrimp, Medium Size I buy the frozen pre-cooked kind.
- 1 Package Turkey Kielbasa Sausage
- 1 - 2 Each Zucchini
- 1 - 2 Each Yellow Squash
- 1 tbsp Olive Oil or Butter I honestly don't measure this. I just put in enough to coat the pan.
- Old Bay Spice I use this sparingly since my son doesn't like it too spicy.
Instructions
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Preheat skillet over medium heat.
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If frozen, thaw shrimp, peel, and remove tails.
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Cut turkey sausage into 1/2" slices. Add olive oil and sausage to skillet.
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Cut zucchini and squash into thin slices and add to skillet.
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Cook squash for 2 - 3 minutes before adding shrimp. Add Old Bay spice to taste.
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Stir and cook for 3 minutes until shrimp is heated through.
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Remove from heat and serve immediately.
Recipe Notes
***Because the shrimp is pre-cooked, it only needs to be heated up. If you cook it too long, the shrimp can get a little chewy.
***I prefer my squash still slightly crispy so I only cooked them for 1 - 2 minutes before adding the shrimp.
***For a timesaver, it take the shrimp some time to thaw out. You can take them out of the freezer in the morning and keep in the fridge until you're ready to cook dinner. If they're not completely thawed, add some hot water to them for a few minutes.
***Another timesaver, prep your vegetables beforehand and save yourself some cutting time.