Low Carb Shrimp and Sausage Paleo Skillet

Serving Size: 10

This flavor packed surf and turf low carb and paleo skillet includes shrimp, sausage, bell peppers and zucchini. Important note: This recipe requires 2 large sauté pans for 6 or more servings.

Recipe by: Paleo Newbie

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

Ingredients

2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
15 ounce pre-cooked smoked sausage chopped
2 cup red bell pepper diced
2 cup green bell pepper diced
1 yellow onion large, diced
2/3 cup chicken stock
2 zucchini large, chopped
5 clove garlic chopped
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
1 Pinch crushed red pepper
5 teaspoon Old Bay Seasoning
4 tablespoon extra virgin olive oil or coconut oil for sautéing
2 tablespoon Italian parsley chopped

Instructions

Heat a large skillet(s) over medium-high heat. Add some oil, then the shrimp. Season with Old Bay Seasoning. Sauté shrimp for several minutes or until opaque. Remove shrimp from pan and set aside.
To the same skillet(s) add some oil, then the onions and bell peppers, sautéing for several minutes.
Add sausage and zucchini cooking another 2 minutes.
Add cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
Pour chicken stock into pan and mix through to moisten everything.
Add salt, ground pepper, and red pepper flakes to taste.
Remove from heat and garnish with parsley.

Reheating Instructions

Reheat in sauté pan over medium heat until heated through.

Nutrition