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.

Shrimp and Sausage Stir Fry in 30 Minutes – Full of Flavor

Name: Shrimp and Sausage Stir Fry in 30 Minutes – Full of Flavor
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb large shrimp, peeled and deveined; 3 chicken sausage links, sliced into 1/4-inch pieces; 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; 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; 1 tablespoon extra virgin olive oil

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

Scale

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

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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