Paleo Shrimp & Sausage Skillet with Lime Quinoa

This paleo shrimp and sausage skillet is a bold, flavorful one-pan meal that comes together quickly and works beautifully for weeknight dinners or meal prep. It’s packed with protein, colorful veggies, and just enough citrus to brighten everything up.

The quinoa is optional, but it adds a hearty base if you want a more filling meal.

Ingredients

• 20 medium or large shrimp, peeled and deveined

• 1 package pre-cooked smoked kielbasa sausage, chopped

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1/2 medium white onion, diced

• 1 zucchini, chopped

• 2 cloves garlic, minced

• 2 1/2 cups chicken stock

• 1 tablespoon lime juice

• 1 cup quinoa (optional; not paleo)

• Olive oil or coconut oil, for cooking

• Salt and black pepper, to taste

• Pinch of red pepper flakes

Directions

1. In a medium saucepan, combine 2 cups of the chicken stock and the lime juice. Bring to a boil, then stir in the quinoa. Reduce heat, cover, and simmer until all liquid is absorbed, about 15 minutes. Set aside.

2. Heat a large skillet over medium-high heat with a drizzle of olive oil or coconut oil.

3. Add the shrimp and cook for 3–4 minutes, until pink and opaque. Remove from skillet and set aside.

4. In the same skillet, add the onion and bell peppers. Sauté for about 2 minutes until slightly softened.

5. Add the sausage and zucchini and cook for another 2 minutes.

6. Return the shrimp to the pan, add the garlic, and cook for 1 minute.

7. Pour in the remaining chicken stock and stir to combine. Season with salt, black pepper, and red pepper flakes to taste.

8. Serve over the cooked quinoa, or enjoy on its own for a lower-carb option.

Servings

Makes 4 servings.