Smoky bacon, juicy shrimp, golden sausage, and tender caramelized cabbage all sizzling together in one skillet! This easy one-pan dinner is packed with savory, smoky flavor and makes the perfect comforting weeknight meal.
Ingredients
6 slices bacon, chopped
12 oz (340 g) smoked sausage or kielbasa, sliced into rounds
1 lb (450 g) large shrimp, peeled and deveined
1 medium head green cabbage, about 2 lbs, chopped
1 small yellow onion, thinly sliced
3 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil, if needed
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp dried thyme
¼ tsp black pepper
¼–½ tsp red pepper flakes, optional
½ tsp salt, or to taste
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 tbsp chopped fresh parsley
Lemon wedges, for serving
Instructions
- Cook the Bacon
Heat a large skillet over medium heat. Add the chopped bacon and cook for about 5–7 minutes, stirring occasionally, until crisp.
Transfer the bacon to a plate lined with paper towels. Leave about 1–2 tablespoons of bacon fat in the skillet.
- Brown the Sausage
Add the sliced sausage to the same skillet.
Cook for 3–4 minutes per side, until nicely browned and slightly crisp around the edges.
Remove the sausage and set aside with the bacon.
- Sauté the Onion and Cabbage
Add the sliced onion to the skillet and cook for about 2 minutes.
Add the chopped cabbage. If the skillet seems dry, add the butter and a small drizzle of olive oil.
Season with smoked paprika, onion powder, garlic powder, thyme, black pepper, red pepper flakes, and salt.
Cook over medium heat for 10–15 minutes, stirring occasionally. Let the cabbage soften and develop golden, caramelized edges.
- Add Garlic
Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
- Cook the Shrimp
Push the cabbage mixture toward the sides of the skillet and add the shrimp to the center.
Cook for about 2 minutes per side, or until the shrimp turn pink and opaque.
Avoid overcooking the shrimp, as they can become rubbery.
- Bring Everything Together
Return the cooked bacon and sausage to the skillet.
Add the Worcestershire sauce and lemon juice. Toss everything together and cook for another 1–2 minutes so the flavors combine.
Taste and adjust the seasoning.
- Garnish & Serve
Sprinkle with fresh parsley and serve hot with lemon wedges.
Serving Suggestions
This skillet is hearty enough to serve on its own. For a larger meal, serve it with:
Steamed rice
Cauliflower rice
Mashed potatoes
Crusty bread
Roasted vegetables
A simple green salad
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: ~430
Protein: ~27 g
Carbohydrates: ~13 g
Fiber: ~4 g
Net Carbs: ~9 g
Fat: ~31 g
Saturated Fat: ~11 g
Sodium: ~1,050 mg
Nutrition is an estimate and will vary depending on the bacon, sausage, butter, and other brands used.
Nut & Allergen Information
Nuts: This recipe contains no tree nuts or peanuts as written.
Common allergens:
Shellfish: Contains shrimp.
Milk: Contains butter. Use olive oil instead if needed.
Wheat/gluten: Some smoked sausages and Worcestershire sauces may contain gluten. Check labels if following a gluten-free diet.
Soy: Some processed sausage products may contain soy. Check the package label.
Gluten-Free: Can be made gluten-free by choosing certified gluten-free sausage and Worcestershire sauce.
Dairy-Free: Use olive oil instead of butter and verify that the sausage is dairy-free.
Important: If serving someone with a shellfish allergy, do not serve this dish, as shrimp are a major allergen.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw the shrimp completely and pat them dry before cooking for the best texture.
Q: What type of sausage works best?
A: Smoked sausage, kielbasa, andouille, or chicken sausage all work well. Andouille will give the dish a spicier flavor.
Q: Can I make this without bacon?
A: Absolutely. Simply omit the bacon and use olive oil or butter to sauté the vegetables.
Q: Can I use red cabbage?
A: Yes, although the color and flavor will be slightly different. Green cabbage caramelizes beautifully in this recipe.
Q: How do I keep the shrimp from becoming rubbery?
A: Cook them only until they turn pink and opaque. Shrimp usually need just a few minutes.
Q: Can I make this recipe low-carb?
A: Yes. The cabbage and shrimp are naturally low in carbohydrates. Choose a low-carb sausage and check the Worcestershire sauce label for added sugars.
Q: Can I make it spicy?
A: Yes! Add red pepper flakes, cayenne pepper, or use spicy andouille sausage.
Q: Can I prepare this ahead of time?
A: You can chop the cabbage, onion, sausage, and seasonings ahead of time. For the best shrimp texture, cook the shrimp just before serving.
Q: How should I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3 days.
Q: How do I reheat it?
A: Reheat gently in a skillet over medium-low heat until warmed through. Avoid overcooking the shrimp.
Q: Can I freeze it?
A: It can be frozen, but the cabbage and shrimp may change texture after thawing. For the best results, enjoy it fresh or refrigerated.
Q: Is this a one-pan meal?
A: Yes! Everything is cooked in one large skillet, making cleanup quick and easy.
