Shrimp Boil Skillet – yes, yes and YES! All the classic flavors of a shrimp boil yet it this version has even more flavor thanks to the browning you get from a skillet. It’s so easy to throw together and I love that it’s ready in no time! Plus, I’m loving the addition of spinach which you don’t normally get in a traditional shrimp boil. This is a perfectly hearty meal and it’s sure to please all shrimp fans! Keep in mind this is a slightly spicy recipe but with the proper adjustments you can make it mild enough for your taste. I like the cajun sausage but the plain smoked sausage works fine (I do recommend turkey or chicken sausage though for a healthier option). Then note that the seasoning listed is on the spicy side so if you’d like you can swap that out with a milder option.
For the first 20 years of my life I hated shrimp then finally the last few years I’ve fully changed my mind, and I’m so glad I have because I can’t get enough these kind of dinners! I was missing out on so much goodness! I even converted my husband to like shrimp too, he wouldn’t touch the stuff for years. It’s all in flavoring it right and cooking it properly if you ask me. One of my favorite ways to make it is just cooked int a little olive oil, butter and garlic then add some lemon and parsley at the end. Shrimp is one of the fastest things you can make for dinner because it cooks in 3 minutes! I mean you just can’t beat that cook time. This skillet dinner is about 20 minutes total cook time, plus save yourself time by cooking the potatoes in the microwave while the onions are cooking in the skillet. In other words this an all around dinner success! Easy to make, not much clean up, packed with goodness and perfectly delicious! This is one for the recipe book!
- 1 lb. baby yellow potatoes
- 2 Tbsp olive oil
- 1/2 large yellow onion, chopped
- Salt and freshly ground black pepper
- 6 oz. turkey or chicken smoked sausage (I used Johnsonville Cajun Chicken Sausage), sliced
- 2 cloves garlic, minced
- 2 Tbsp butter, diced into small cubes
- 3/4 lb large peeled and deveined shrimp
- 1 1/4 cups fresh corn or frozen, thawed corn
- 2 tsp seafood seasoning, such as Old Bay*
- 1/2 tsp dried thyme
- 4 oz baby spinach (optional)
- 1 Tbsp fresh lemon juice
- 1 Tbsp minced fresh parsley (optional)
- Place potatoes on a large plate and microwave on high power for 2 minutes. Turn potatoes then continue to microwave until just tender, about 2 minutes longer (if they aren't really small they'll take a little longer. Make sure they are tender at this point). Let cool slightly then cut in half.
- Meanwhile, heat olive oil in a very large non-stick skillet (at least 12-inches and deep) over medium heat. Add onions and saute until tender, about 4 minutes. Push onions over to the far side of pan, add in potatoes (I put them in cut side down so they'd brown nicely). Season with salt and pepper and cook turning occasionally, until lightly golden brown, about 3 minutes. Push potatoes to one side of pan.
- Add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. Scoot sausage add in garlic and saute 1 minute, or until lightly golden.
- Add butter, shrimp and corn to skillet. Sprinkle in seafood seasoning and thyme and season with salt and pepper to taste (don't overdue it with salt as the sausage is salty). Cook tossing occasionally 2 minutes, then add spinach and cook until spinach has wilted and until the shrimp is cooked through (it should be opaque throughout). Pour in lemon juice and toss. Serve warm garnished with parsley if desired.
- *Note that this is spicy, if you don't like heat use another seafood seasoning and a milder sausage.
- Recipe source: inspired by my Shrimp Boil Packets and Woman's Day