This grilled shrimp and sausage recipe is a perfect addition to your outdoor cooking repertoire. It’s a versatile dish that can be served with potatoes, pasta, or rice—ideal for keeping things simple yet delicious during those warm summer nights. Whether you’re cooking for family or guests, this meal will surely become a favorite. The smoky sausage and tender shrimp are paired with sweet peppers and onions, all brought together with a touch of butter and grated Parmigiano-Reggiano.
Ingredients for Grilled Shrimp and Sausage with Peppers and Onions
- 1 large onion, diced into 1/2″ (1.25 cm) pieces
- 1 large bell pepper, any color, diced into 1/2″ (1.25 cm) pieces
- 1 lb (450 g) smoked sausage, sliced into 1/4″ (0.6 cm) coins
- 20 large raw shrimp, fresh or frozen, peeled & cleaned with tail on or off
- 2 tsp (10 ml) minced garlic
- 1/2 tsp (2.5 g) black pepper
- 1/4 tsp (1.25 g) salt
- 1/2 cup (120 g) unsalted butter
- 4 tbsp (30 g) Parmigiano-Reggiano, grated
- 5 small potatoes, diced into 1/2″ (1.25 cm) pieces (optional)
- 1 small package angel hair pasta (optional)
- 2 cups (400 g) rice (optional)
Instructions for Grilled Shrimp and Sausage with Peppers and Onions
- Dice the onions, peppers, and smoked sausage into bite-sized pieces.
- In a disposable aluminum pan, add the butter and place the pan over the grill.
- If you’re using potatoes, add them to the pan with melted butter and start cooking them before adding the sausage and vegetables.
- Add the sausage, garlic, onions, and peppers to the pan. Sprinkle with salt and pepper to taste.
- When the sausage and vegetables are tender and slightly golden, add the shrimp. Continue cooking for 2-4 minutes until all the shrimp turn pink. Top with the grated Parmigiano-Reggiano cheese. Serve as is, with potatoes, or over angel hair pasta or rice.
- OPTIONAL: To serve over angel hair pasta: Follow steps 1-4. Boil the pasta until al dente, then drain it. In a separate large frying pan, melt 3-5 tbsp (45-75 g) of unsalted butter until it starts to foam and turn brown. Add the drained pasta and sauté for 1-3 minutes until the noodles are slightly brown from the butter. Place the pasta in a serving dish and top with the sausage, shrimp, and vegetable mixture, then finish with Parmigiano-Reggiano.
- OPTIONAL: To serve over rice: Follow steps 1-4. Cook the rice according to the package instructions, then place it in a serving dish. Top with the sausage, shrimp, and vegetable mixture and sprinkle with Parmigiano-Reggiano cheese.
This grilled shrimp and sausage with peppers and onions is a game-changer for your summer meals. Whether you opt to serve it over potatoes, pasta, or rice, the combination of smoky sausage, succulent shrimp, and fresh veggies is bound to leave everyone craving more. The best part? It’s a hassle-free meal that’s perfect for the grill, allowing you to keep your kitchen cool and your dinner effortlessly delicious. So fire up the grill and let the summer feast begin!
