Chicken Sausage Shrimp Recipe: Surf and Turf Skillet Sensation

This skillet brings together the best of land and sea in one impressive dish. Chicken sausage and shrimp cook together to create a restaurant-quality meal that’s surprisingly simple to prepare at home.

The key is cooking the chicken sausage first to build a flavorful base, then adding shrimp just long enough to turn tender and opaque. Each bite delivers a perfect balance of smoky sausage and sweet, briny shrimp.

With minimal prep and a single pan, you’ll achieve a dish that looks and tastes like it came from a professional kitchen. The combination of textures and flavors makes every bite exciting.

Serve it hot with crusty bread or over rice to soak up the savory juices. This is one skillet dinner that never disappoints.

Ingredients for Chicken Sausage Shrimp

Surf and turf magic happens with these simple, flavor-packed ingredients.

The chicken sausage is the foundation—look for smoked varieties at Whole Foods or Trader Joe’s (their sweet Italian is great here). Shrimp should be wild-caught if possible, but farmed works in a pinch. I grab mine from Costco when I’m feeding a crowd. The bell pepper and onion add texture without overpowering the main event.

No white wine? Substitute extra chicken broth with a splash of lemon juice. Fresh out of parsley? Cilantro or basil work too. For heat lovers, add more red pepper flakes (or a dash of cayenne). If you’re skipping the wine entirely, deglaze with extra broth—just as flavorful.

Best eaten fresh, but leftovers keep 2-3 days in the fridge. Reheat gently to avoid overcooking the shrimp. Freezing isn’t ideal—shrimp gets rubbery. Always zest the lemon before juicing (worth the extra minute).

Step-by-Step Instructions for Chicken Sausage and Shrimp

Here’s how I make this skillet dish with bold flavors and minimal effort.

Step 1: Sear the Chicken Sausage

Heat 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add the sliced 1 lb Chicken Sausage and cook for 4-5 minutes until the pieces are browned on both sides. I like to press down lightly with a spatula to ensure even contact with the pan.

You’ll know it’s ready when the sausage develops a deep golden crust. The smoked variety adds a rich, savory depth that pairs perfectly with the shrimp. Transfer the cooked sausage to a plate and set aside—it’ll finish cooking later when we combine everything.

Step 2: Sauté the Aromatic Base

In the same skillet, add the remaining 1 tablespoon Olive Oil if needed. Toss in the diced 1 whole Red Bell Pepper, finely chopped 1 whole Yellow Onion, and minced 4 cloves Garlic Cloves. Sauté for 5-6 minutes until the onion turns translucent and the bell pepper softens.

Sprinkle in the 1 tsp Dried Oregano, 1 tsp Dried Thyme, 0.5 tsp Crushed Red Pepper Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to coat the vegetables evenly. The spices will start to smell incredible—that’s your sign they’re toasting properly.

Step 3: Cook the Shrimp and Deglaze

Add the 1 lb Large Shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Shrimp cook quickly, so keep an eye on them to avoid overcooking. Once they’re just done, transfer them to the plate with the sausage.

Pour in the 0.25 cup White Wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until the liquid reduces slightly. This step captures all those flavorful browned bits and builds the base for your sauce.

Step 4: Combine and Finish with Brightness

Return the sausage and shrimp to the skillet. Pour in the 0.5 cup Chicken Broth and let everything simmer together for 3-4 minutes. This allows the flavors to meld and ensures the sausage and shrimp are heated through.

Zest the 1 whole Lemon directly into the skillet, then squeeze in the juice. Stir in the 0.25 cup Fresh Parsley and cook for another 1 minute. The lemon adds a bright, citrusy finish that balances the richness of the sausage and shrimp.

Taste and adjust seasoning if needed. The sauce should be light but flavorful, coating the sausage and shrimp beautifully.

Regional Styles of This Dish

Cajun Style

This Louisiana twist adds 1 tbsp Cajun seasoning to the sausage while cooking. Use Andouille sausage instead of chicken sausage for authentic flavor. I love serving this with dirty rice to soak up the spicy pan juices. The shrimp gets a quick toss in Tony Chachere’s before joining the skillet. 🔥

Mediterranean Approach

Swap the dried herbs for 1 tbsp fresh rosemary and 1 tbsp fresh basil. Use Italian chicken sausage and add ½ cup kalamata olives when combining everything. A sprinkle of feta cheese at the end makes this taste like a Greek vacation.

Asian Fusion

Replace the white wine with ¼ cup soy sauce and add 1 tbsp grated ginger to the aromatics. Use Chinese lap cheong sausage if available. Finish with green onions and sesame seeds for a dish that’s both sweet and umami-rich.

Spanish Paella Style

Add ½ tsp smoked paprika and ¼ tsp saffron threads to the broth. Use chorizo instead of chicken sausage. Stir in ½ cup peas with the shrimp. Serve with crusty bread to soak up the golden, saffron-infused sauce. ✨

Italian Sausage Variation

Use sweet Italian chicken sausage and add ½ cup sun-dried tomatoes when cooking the aromatics. Deglaze with ¼ cup dry vermouth instead of white wine. Finish with shaved Parmesan for an Italian trattoria feel.

Frequently Asked Questions