Garlic Butter Shrimp & Smoked Beef Sausage Cabbage Skillet

This garlic butter shrimp and smoked beef sausage cabbage skillet combines browned sausage, tender cabbage, peppers, and shrimp in a lemony butter finish. It is built in stages so the cabbage has time to soften while the shrimp cook briefly at the end. A wide skillet helps the vegetables brown instead of releasing all their moisture into a crowded pan.

Prepare the vegetables and measure the seasonings before heating the skillet. The cooking moves quickly once the garlic and shrimp go in. Jump to the recipe card for the original quantities and complete ingredient list.

Ingredients and Preparation

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked beef sausage, sliced
• ½ large head green cabbage, chopped
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 5 cloves garlic, minced
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• ¼ tsp red pepper flakes, optional
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Shrimp and smoked sausage

Use peeled, deveined shrimp and thaw them in the refrigerator if frozen. Pat them dry before seasoning so excess water does not dilute the butter. Choose fully cooked smoked beef sausage and check the package. A raw sausage needs a different cooking process; browning its sliced surface does not establish that its center is safely cooked.

Cabbage, butter, and seasonings

Chop the cabbage into manageable pieces rather than leaving long sheets that are difficult to turn. Cut the onion and pepper into pieces of comparable size. The butter is divided between three stages: one tablespoon for the sausage, two for the vegetables, and the remaining tablespoon for the shrimp. Having those portions ready prevents using all the butter at the beginning.

Smoked paprika and Italian seasoning coat the shrimp, while garlic and onion powder add another layer to the vegetables. Smoked sausage can already contain plenty of salt. Season with restraint at first, then taste the finished vegetables before deciding whether more is needed. Red pepper flakes are optional.

How to Make the Cabbage Skillet

1. Season the shrimp

Pat the shrimp dry and toss them with the smoked paprika, Italian seasoning, garlic powder, salt, and black pepper. Keep them refrigerated while you prepare the remaining ingredients. Separate any curled pieces that are stuck together so they can touch the skillet when it is time to cook them.

2. Brown the sausage

Heat the olive oil and one tablespoon of butter in a large skillet. Add the sliced fully cooked sausage and brown it for about 3–4 minutes per side. Let the slices make contact with the pan before turning them. Transfer them to a clean plate, leaving the cooking fat and browned flavor in the skillet.

3. Soften the cabbage and peppers

Add two tablespoons of butter, followed by the onion, green pepper, and cabbage. Cook for about 6–8 minutes, stirring to bring the bottom vegetables toward the top. The cabbage should soften and develop some browned edges. If it still feels stiff, continue cooking before adding the shrimp rather than expecting the final stage to soften everything.

4. Add garlic and cook the shrimp

Stir in the minced garlic, onion powder, and optional red pepper flakes, cooking for about one minute. Push the vegetables to one side and melt the remaining tablespoon of butter in the open space. Add the shrimp in a single layer. Cook for about 2–3 minutes per side, adjusting for their size, until the centers are opaque and the flesh is firm.

Follow the doneness cues in FDA seafood guidance, rather than judging by color on the outside alone. If your skillet cannot hold the shrimp in one layer, cook them in batches. Crowding makes it harder to see which pieces are finished.

5. Combine and finish

Return the browned sausage to the skillet and fold it through the cabbage and shrimp. Add the lemon juice and chopped parsley. Warm everything together briefly, about 1–2 minutes, then serve. The shrimp are already cooked, so this final stage only combines and heats the components; prolonged simmering makes them firmer.

Serving Ideas and Leftovers

Serve the skillet in shallow bowls as it is, or spoon it alongside rice or bread to catch the garlic butter. Keep any extra seasoning at the table so each person can adjust their portion. For a similar butter-based dinner with a sweeter vegetable, try garlic butter shrimp and sweet corn skillet.

Refrigerate leftovers promptly in a shallow covered container. Reheat only the portions you need, bringing them to 165°F throughout. Gentle reheating helps limit further toughening of the shrimp, although their texture will change after a second heating. A different way to use shrimp and sausage flavors is the Cajun shrimp, sausage, and egg ramen bowl.

Frequently Asked Questions

Why is there liquid in the pan?

Cabbage and peppers release moisture as they cook. A crowded skillet or wet shrimp can increase it. Let the vegetables cook uncovered and use a wide pan; do not extend the shrimp cooking simply to evaporate vegetable liquid.

Garlic Butter Shrimp and Sausage Cabbage Skillet Recipe Card