Shrimp, Potatoes, and Sausage Skillet: A One-Pan Wonder from Your Pantry

This skillet recipe is everything you want in a meal: fast, flavorful, and pantry-friendly. Here’s how to turn a can of sliced potatoes into something spectacular.

How to Make Shrimp, Potatoes, and Sausage Skillet

A quick, satisfying dish with bold Southern flavors and minimal prep. It’s protein-packed, veggie-friendly, and endlessly adaptable.

Ingredients

Main Ingredients:

• 1 (15 oz) can sliced potatoes, drained

• 8 oz smoked sausage, sliced into rounds

• 8 oz raw shrimp, peeled and deveined

• 1 tbsp olive oil or butter

• ½ onion, thinly sliced

• 1 bell pepper (any color), sliced

• 1 tsp Cajun seasoning

• ¼ tsp paprika (optional)

• Salt and pepper to taste

• Optional: chopped parsley or green onions for garnish

Preparation Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Preparing Instructions

Step 1: Sear the Sausage
In a large skillet over medium-high heat, add olive oil or butter. Sauté sliced sausage until browned and crispy, about 4–5 minutes. Remove from skillet and set aside.

Step 2: Cook the Veggies and Shrimp
Add onions and bell peppers to the skillet. Cook until softened, about 3 minutes. Add shrimp, Cajun seasoning, paprika, and a pinch of salt and pepper. Sauté for 3–4 minutes, until shrimp are pink and opaque. Remove and set aside with sausage.

Step 3: Crisp the Potatoes
In the same skillet, add drained sliced potatoes. Let them crisp undisturbed for 3–4 minutes, then flip to brown the other side.

Step 4: Combine and Serve
Return the sausage and shrimp mixture to the skillet. Toss everything together gently and cook for 1–2 minutes to combine flavors. Garnish and serve hot.

Servings

Serves 2–3 as a main course.

Presentation & Decoration

Garnish Ideas:

• Sprinkle with chopped parsley or green onions

• Add a squeeze of lemon for brightness

Serving Suggestions:

• Serve with cornbread or crusty bread

• Pair with a crisp side salad or coleslaw

Best Time to Eat

• Weeknight Dinner: Quick, filling, and full of flavor

• Weekend Brunch: Serve with eggs for a hearty Southern twist

• Casual Gatherings: Easy to double and perfect for sharing

Portion Guide

• Individual: About 1½ cups per person

• Group: Double the recipe for a 12-inch skillet to serve 5–6

Storage & Shelf Life

• Refrigeration: Store leftovers in an airtight container for up to 3 days

• Freezing: Best enjoyed fresh, but can be frozen for up to 1 month

• Reheating: Reheat in a skillet or microwave until hot; add a splash of broth or water to keep it moist

Allergy Guide

• Gluten-Free: Ensure sausage and seasonings are certified gluten-free

• Dairy-Free: Naturally dairy-free

• Nut-Free: Safe for nut-free households

More Recipes Using Canned Sliced Potatoes

• Spicy Potato Breakfast Hash: Fry with chorizo, onions, and eggs for a bold brunch

• Creamy Potato & Tuna Bake: Layer with canned tuna and béchamel for a pantry casserole

• Garlic Herb Potato Skillet: Crisp in butter with rosemary and thyme as a savory side

Tag us with your shrimp, sausage, and potato creations—we’d love to see how you bring pantry magic to life. Your recipe might just be our next featured favorite!