When dinner needs to be fast, flavorful, and filling, this shrimp and sausage stir fry hits all the right notes. It’s one of those recipes that feels like it took hours, but secretly comes together in under 30 minutes. No stress. No complicated prep. Just bold, comforting flavors in one skillet—and barely any dishes to clean up afterward.
“This recipe became my midweek lifesaver. My kids love it, I love it, and the leftovers are even better.” – Chef Jenny
Table of Contents
Why You’ll Love This Shrimp and Sausage Stir Fry
- Quick Cooking: Everything cooks in one pan in less than half an hour.
- Hearty and Balanced: Protein-packed with fresh vegetables for a complete meal.
- Flavorful Without Fuss: No fancy sauces—just real ingredients that taste amazing together.
- Meal Prep Friendly: It stores and reheats beautifully, so tomorrow’s lunch is already sorted.
This recipe is especially great for busy parents, working professionals, or anyone who wants a satisfying homemade dinner without a mountain of dishes or hard-to-find ingredients.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Large shrimp, peeled and deveined | 1 pound |
| Smoked sausage, sliced into coins | 12 ounces |
| Fresh broccoli florets | 3 cups |
| Bell pepper (red or yellow), sliced | 1 large |
| Minced garlic | 3 cloves |
| Soy sauce | 2 tablespoons |
| Honey | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Red pepper flakes (optional) | 1/2 teaspoon |
| Salt and pepper | To taste |
How to Make Shrimp and Sausage Stir Fry
- Prep First: Clean the shrimp, chop the sausage, slice the bell pepper, and separate the broccoli florets. Get everything ready before the pan heats up—it makes things smoother.
- Cook the Sausage: In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add sausage and cook for 4–5 minutes until browned and slightly crispy. Remove and set aside.
- Sauté Shrimp: Add another tablespoon of oil and toss in the shrimp. Cook for 2–3 minutes per side until pink and curled. Remove and set aside with the sausage.
- Veggie Time: Add garlic, bell peppers, and broccoli to the pan. Stir-fry for 4–5 minutes until just tender. Add a splash of water and cover for 2 minutes if you like softer broccoli.
- Combine Everything: Return sausage and shrimp to the skillet. Stir in soy sauce, honey, and red pepper flakes. Cook for 2 more minutes to let everything soak up the sauce.
- Serve Hot: Taste and adjust with salt and pepper. Serve it just as it is, or over rice or noodles if you want to stretch it further.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Fat | 22g |
| Sugar | 5g |
| Sodium | 960mg |
Serving Suggestions
- Over jasmine rice for a classic base
- With noodles for a lo mein-style dinner
- In lettuce cups for a fresh, low-carb twist
- As a meal prep bowl with grains and roasted sweet potatoes
Drink Pairings
- Light white wine like Pinot Grigio
- Cold ginger ale to complement the spice
- Simple iced tea with lemon for balance
Chef Jenny’s Go-To Weeknight Trick
When I know it’s going to be a long evening—homework, laundry, and somehow also feeding everyone—this is what I make. The shrimp cooks fast, the sausage adds deep flavor, and no one complains about the veggies. That’s a win in my kitchen.
It’s not fancy. It’s not fussy. But this shrimp and sausage stir fry brings everyone to the table. And that’s what matters most.
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Shrimp and Sausage Stir Fry in 30 Minutes – Full of Flavor
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This Shrimp and Sausage Stir Fry is a quick and flavorful one-pan meal, combining succulent shrimp, smoky sausage, and a medley of colorful vegetables, all tossed in a savory sauce. Ready in just 30 minutes, it’s perfect for busy weeknights and can be served over rice, noodles, or enjoyed on its own for a low-carb option.
Ingredients
Protein
- 1 lb large shrimp, peeled and deveined
- 3 chicken sausage links, sliced into 1/4-inch pieces
Vegetables
- 3 cups broccoli florets
- 1 green bell pepper, sliced lengthwise
- 1 red bell pepper, sliced lengthwise
- 1 orange bell pepper, sliced lengthwise
- 1 yellow bell pepper, sliced lengthwise
Sauce
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 3 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cooking
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare the Ingredients: Clean and devein the shrimp, slice the sausage into 1/4-inch pieces, and chop all the vegetables as specified.
- Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 3 minutes.
- Add Aromatics: Add the minced garlic and ground ginger to the skillet with the sausage. Sauté for 1 minute until fragrant.
- Cook the Vegetables: Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Add the Shrimp: Add the shrimp to the skillet along with the red pepper flakes, salt, and pepper. Stir in the coconut aminos and apple cider vinegar. Cook for 4 minutes, stirring frequently, until the shrimp are pink and opaque.
- Serve: Remove from heat and serve immediately over your choice of rice, noodles, or enjoy as is for a low-carb option.
Notes
- Feel free to use any combination of bell peppers or other vegetables you have on hand.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- This stir fry is great for meal prep and can be stored in the refrigerator for up to 3 days.
- For a gluten-free option, ensure that the sausage and coconut aminos used are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 5g
- Sodium: 1082mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 90mg
FAQs About Shrimp and Sausage Stir Fry
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works just fine. Just make sure to thaw it fully and pat it dry before cooking to avoid excess moisture in the skillet.
What kind of sausage is best for stir fry?
Smoked sausage or kielbasa brings great depth and flavor to this dish. If you’re watching your fat intake, try turkey or chicken sausage—they still deliver on taste.
Can I substitute other vegetables?
Definitely. This recipe is flexible. Try snow peas, carrots, zucchini, or green beans. Just keep cooking times in mind—softer veggies need less heat.
Is this shrimp stir fry spicy?
It has just a little kick from red pepper flakes, but you can leave those out or add more depending on your preference. A splash of sriracha also works if you want to turn up the heat.
What’s the best way to meal prep this recipe?
Chop all the veggies, slice the sausage, and store everything separately. Shrimp should stay in the fridge until you’re ready to cook. When it’s time, throw it all in the skillet and dinner is ready in minutes.
How long will leftovers last?
They’ll keep in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet or microwave. Add a splash of water or soy sauce to refresh the sauce as it warms.
Can I make it gluten-free?
Yes. Just swap regular soy sauce for tamari or a gluten-free soy sauce alternative. Everything else in the recipe is naturally gluten-free.
Does this shrimp and sausage stir fry freeze well?
It can be frozen, but the texture of the shrimp and broccoli may soften a bit. Freeze in individual portions and reheat in a skillet for best results.
When You Need Fast, Flavorful, and No-Fuss
This shrimp and sausage stir fry is one of those recipes that quietly becomes part of your routine. It’s not just about feeding your family—it’s about doing it without added stress or complicated steps. One pan. Simple ingredients. Bold flavor.
It doesn’t matter if it’s a Tuesday night after soccer practice or you just want something comforting that doesn’t leave the kitchen a mess. This stir fry shows up for you—every single time.
Chef Jenny knew exactly what she was doing when she put this combo together. Shrimp for fast cooking. Sausage for rich flavor. Broccoli and peppers for color and crunch. And just enough sauce to tie it all together without drowning the ingredients.
If you’ve got shrimp, sausage, and a skillet—you’ve got dinner. And if your people are anything like mine, they’ll be back for seconds.