Shrimp, Sausage, Bacon & Cabbage

A hearty, comforting one skillet-dish made with tender shrimp, smoky sausage, and crispy bacon tossed with sautéed cabbage, all simmered together so the flavors meld into a savory, slightly smoky meal. Each bite delivers layers of complementary flavors – from crispy bacon bits to perfectly seasoned shrimp married with smoky sausage and flavorful cabbage. The combination creates a complete, satisfying meal that feels indulgent while showcasing cabbage’s remarkable ability to absorb surrounding flavors. Perfect for weeknight dinners when you crave something substantial, requires little preparation, and is budget friendly.

• One-skillet dish that saves on clean-up.
• Budget-friendly meal that feels indulgent.
• Lots of protein that is filling and satisfying.
• But most of all – we love the flavors!

This recipe is adapted from kitchenscroll.com. I changed a couple of ingredients and increased the amounts of some.

Bacon: Thick-cut bacon is the foundation of this dish due to its rendered fat. All ingredients are sauteed in it.

Sweet onions: The original recipe called for half a yellow onion but I prefer sweet onions. They provide a touch of sweetness as they soften in the bacon drippings and they don’t make me cry when I cut them.

Shrimp: To save time be sure to use raw shrimp with tails off and deveined. I prefer 21-30 count peeled, tail off & deveined shrimp. (Basically this means there are 21-30 shrimp per pound.) While the shrimp’s back has been deveined, the underside has not and this size makes it easier to clean the underside. I know a lot of people don’t take the time to do the second deveining but I’m not comfortable eating shrimp poop.

Sausage: Skinless kielbasa or smoked sausage provide that deep smokiness and complements the shrimp.

Cabbage: Fresh cabbage cut into thin ribbons absorb the amazing flavors.

Garlic: We love garlic! The original recipe called for 3 cloves but I use closer to 6 cloves. Oh my! Garlic sauteed in bacon grease, yum!

Apples cider vinegar: Provides subtle acidity that balances richness.

Seasonings: Smoked paprika, oregano, salt, pepper and Red Lobster seafood seasoning are the final touches to this amazing dish.

Refrigerate leftovers in airtight containers for up to three days, with flavors actually improving overnight. Reheat gently in skillet for best texture preservation rather than microwave when possible. Consider slightly undercooking cabbage if planning for leftovers to prevent mushiness when reheated.

What is seafood seasoning? Typically refers to blends like Old Bay or Cajun seasonings. Both are a bit on the spicy side and contain a mix of herbs and spices that complement seafood well, including paprika, black pepper, salt, and sometimes celery salt or cayenne. I prefer to use Red Lobster Seafood Seasoning. It provides milder yet amazing flavors. If using the more spicy seasonings, you may want to reduce the amount of seasoning depending on your preference.

Is this dish Keto-friendly? Yes. With only 8g of carbs per serving (mostly from the cabbage and onions), this dish fits well into a ketogenic diet while providing plenty of protein and healthy fats.

Can I substitute meats? You can use ham instead of sausage, chicken instead of shrimp, or omit the bacon and use olive oil. Just keep in mind that bacon adds a lot of flavor to the base of the dish.

What sides complement this dish? Try my Quick & Easy: 30 Minute Dinner Rolls for those wanting carbs, or a simple side salad to add freshness and balance.

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Shrimp, Sausage, Bacon & Cabbage

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Dinner, One Pan Meals, Seafood, Low Carb, High ProteinCuisine: SouthernDifficulty: Medium

A hearty, comforting one skillet-dish made with tender shrimp, smoky sausage, and crispy bacon tossed with sautéed cabbage, all simmered together so the flavors meld into a savory, slightly smoky meal. Each bite delivers layers of complementary flavors – from crispy bacon bits to perfectly seasoned shrimp married with smoky sausage and flavorful cabbage.

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• Protein

• 5 slices 5 thick bacon, chopped

• 21-30 count raw shrimp, tails off, peeled and deveined

• 1 pound 1 skinless kielbasa or smoked sausage, cut into 1/2 inch pieces

• Vegetables

• 5 cups 5 green cabbage, cut into thin strips

• 1 small 1 sweet onion, chopped

• 6 cloves 6 garlic, minced

• Seasonings

• 1 Tablespoon 1 seafood seasoning (Red Lobster, Old Bay or Cajun) adjust amount to your preferred spiciness

• 1/2 teaspoon 1/2 smoked paprika

• 1/4 teaspoon 1/4 black pepper

• 1/4 teaspoon 1/4 salt

• 1/2 teaspoon 1/2 oregano

• pinch crushed red pepper (optional)

• Fats & Liquids

• 1 Tablespoon 1 extra virgin olive oil

• 2 Tablespoons 2 butter, divided

• 1 teaspoon 1 apple cider vinegar

Directions

• Prepare shrimp: In a small bowl, drizzle raw shrimp with olive oil and sprinkle with seafood seasoning. Toss to coat evenly and set aside to marinate while you prepare the other ingredients.
• Cook bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the flavorful bacon grease in the skillet.
• Add sausage: Add the sliced skinless kielbasa or smoked sausage to the hot bacon grease. Cook until nicely browned on each side, about 2-3 minutes per side. Remove and set aside with the bacon.
• Cook shrimp: In the same skillet, add the seasoned shrimp in a single layer. Cook for approximately 3 minutes on each side until the shrimp turns pink and forms a “C” shape, indicating they’re perfectly cooked. Be careful not so overcook the shrimp. Remove and set aside with the other proteins.
• Add onions and spices: Add 1 Tablespoon of butter to the skillet, followed by the chopped onions, smoked paprika, oregano, salt, pepper, and crushed red pepper (if using). Cook for 5-6 minutes, stirring occasionally, until the onions begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
• Add cabbage: Add the remaining tablespoon of butter and apple cider vinegar to the skillet, allowing them to melt and incorporate with the onion mixture. Add the thinly sliced cabbage and toss well to coat with all the flavorful fats and seasonings.
• Cook cabbage: Cook the cabbage for about 5 minutes, stirring occasionally, until it’s tender but still has a slight bite. Return the bacon, sausage, and shrimp to the skillet and stir gently to combine everything and reheat the proteins.
• Serve: Serve hot and enjoy this hearty, flavorful one-skillet meal. Try my Quick & Easy: 30 Minute Dinner Rolls for those wanting carbs, or a simple side salad to add freshness and balance.

Notes

• The key to this dish is cooking each component separately to develop the best flavor and texture.
• Don’t overcook the shrimp. They should just turn pink and form a “C” shape, not a tight “O” shape which means they are overcooked.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet.

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