One-Skillet Weeknight Dinner Ready in 25 Minutes
Ever stood in your kitchen at 6 PM wondering what the heck to make for dinner?
I get it.
You want something that tastes amazing but won’t keep you cooking until bedtime.
This spicy Cajun shrimp and sausage stir-fry hits that sweet spot perfectly.
Bold flavors, quick cooking, and zero fuss.
KEY INFO
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Dietary Tags: Gluten-free (check sausage), High-protein, Low-carb
EQUIPMENT NEEDED
- Large skillet or wok
- Sharp knife
- Cutting board
- Measuring spoons
- Tongs (makes flipping easier)
Simple Alternatives:
Large sauté pan works if you don’t have a wok
Regular spoon instead of tongs (just be careful)
INGREDIENTS
Main Players:
- 1 pound (450g) shrimp, peeled and deveined
- 1 pound (450g) andouille sausage, sliced into rounds (kielbasa or Italian sausage work too)
- 1 medium onion, sliced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 large red bell pepper, sliced
- 2 medium zucchini, sliced into half-moons
- 2 tablespoons vegetable oil
Spice Cabinet Heroes:
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (skip if you’re heat-sensitive)
- Salt and black pepper to taste
Finishing Touches:
- Fresh parsley, chopped (or green onions)
- Lemon wedges for serving
METHOD
1. Heat 1 tablespoon oil in your large skillet over medium-high heat.
2. Toss in the sliced sausage.
Cook until nicely browned, about 3 minutes.
Remove and set aside on a plate.
3. Add remaining oil to the same skillet.
Throw in onion, garlic, bell pepper, and zucchini.
Stir-fry until vegetables are tender-crisp, about 5 minutes.
4. Add shrimp to the vegetable party.
Cook until they turn pink and curl up, about 3-4 minutes.
5. Sprinkle in Cajun seasoning, paprika, and cayenne.
Stir everything together like you mean it.
6. Return the browned sausage to the skillet.
Toss everything together for 1 minute to heat through.
7. Taste and adjust seasoning.
Garnish with fresh parsley and serve with lemon wedges.
CRUCIAL TIPS
- Don’t overcook the shrimp – they go from perfect to rubber balls fast
- Keep vegetables moving in the pan to prevent burning
- Sausage releases fat – use it to cook your vegetables for extra flavor
- Taste before serving – Cajun seasoning brands vary wildly in salt content
Storage & Scaling
Storage: Refrigerate leftovers up to 3 days in airtight containers.
Reheating: Warm gently in a skillet over low heat.
Add a splash of water if it seems dry.
Scaling Up: Double everything for 8 servings.
You might need two skillets or cook in batches.
Common Mistakes:
- Overcrowding the pan (leads to steaming instead of stir-frying)
- Using cold shrimp straight from the fridge (let them come to room temp first)
- Skipping the sausage browning step (that’s where the flavor lives)
Variations That Actually Work
Vegetable Swaps:
- Yellow squash instead of zucchini
- Mushrooms for extra umami
- Cherry tomatoes added in the last minute
Protein Options:
- Chicken thighs cut into chunks
- Extra firm tofu for vegetarians
- Crawfish when you’re feeling fancy
Heat Level Adjustments:
- Add jalapeños for fresh heat
- Use sweet paprika instead of regular for milder flavor
- Hot sauce on the side lets everyone customize
Serving Suggestions:
- Over cauliflower rice for low-carb
- With crusty bread for sopping up juices
- Tossed with pasta for a heartier meal
I’ve been making this recipe for years, and it never fails to impress.
The key is getting your pan really hot and moving fast.
Don’t overthink it – Cajun cooking is about bold flavors and confidence.
Your kitchen will smell incredible, and dinner will be ready before you know it.
That’s what I call a weeknight win.
