This low carb sausage and shrimp dish is roasted in just one pan and is SO full of flavor!
This is a sponsored post written by me on behalf of Klement’s. All opinions are my own. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Did you see the Baked Sausage and Pumpkin Bites recipe that I posted recently? Today I have another recipe using a different sausage product from Klement’s – Founder’s Select Pre-Cooked Polish Sausage! The range of premium meat products from this 60 year old company includes summer sausages, snack sticks, fresh sausages, cocktail smokies, ring bologna and more, and I just love how these handcrafted artisan products also happen to be low carb!
The combination of sausage and shrimp (and all those veggies) works so well in this recipe – but what I particularly love about this recipe is that it is SO easy to prepare and cook. And the great thing about using Founder’s Select Pre-Cooked Polish Sausage (other than the flavor!) for this recipe is that it is ideal for this one pan dish as it is pre-cooked. You could also try one of the other varieties: Italian, Jalapeno, Cheddar, Bratwurst, Chorizo, Smoked Bratwurst or Bacon Cheddar Bratwurst!
So the sausage and shrimp will cook quickly, which leaves choosing your low carb veggies. I’ve used diced butternut squash and zucchini in this particular recipe, but other options might include broccoli, bell peppers, green beans, cabbage, kale, asparagus, radishes, leeks, summer squash, cauliflower, eggplant, okra, pumpkin, turnips and more! It’s just a matter of trying to make everything cook for the same length of time. In general, the harder the vegetable, the smaller it should be cut.
Line a baking pan with foil and spray lightly with olive oil spray. Add diced butternut squash and sliced zucchini. Slice the Polish Sausage into coins and add it to the pan.
Drizzle olive oil over everything. In a small bowl, mix together smoked paprika, dried thyme and onion powder. Add the seasoning mix to the pan, then gently mix it all around so that everything is well coated. Season with salt.
Roast for 5 minutes in a preheated oven. Add the shelled and de-veined shrimp, stir to mix, then return to the oven for another 10-15 minutes or until the shrimp is cooked through. This hands-off time in the kitchen leaves you so much more freedom to actually chat and hang out with your friends and family rather than be stuck in the kitchen! Note: I used quite small shrimp here – if you use large shrimp you might prefer to add them at the start of the cooking time.
Once everything is cooked, add some chopped fresh parsley and serve!
You might like to add a simple green leaf salad to this dish – or perhaps some horseradish coleslaw would go nicely! Your guests will appreciate this great food and the fact that you didn’t have to spend all evening in the kitchen on their behalf. Cheers!
- olive oil spray
- 12 oz butternut squash diced
- 2 zucchini halved lengthways and sliced
- 5 Polish Sausage sliced (14 oz)
- 3 tbs olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp onion powder
- 6 oz shrimp shells removed and deveined
- fresh parsley chopped
- Preheat the oven to 400F.
- Line a baking pan with foil and spray lightly with olive oil spray. Add butternut squash, zucchini and sausage. Add olive oil over everything.
- In a small bowl, mix together smoked paprika, dried thyme and onion powder. Add the seasoning mix to the pan, then gently mix so that everything is well coated. Season with salt.
- Roast for 5 minutes, then add the shrimp. Stir to mix, then return to the oven for another 10-15 minutes or until the shrimp is cooked through.
- Once everything is cooked, add some chopped fresh parsley and serve.
10.4g net carbs per serving