This Grilled Shrimp and Sausage with Veggies is one easy meal to prepare. It got plenty of nice flavors and a perfect way to kickoff the grilling season.
This dish never failed to appear in my menu list as soon as summer starts, which means grilling season is on. I am a huge fan of grilled food, and if I always have time in my hand, I would most probably be grilling most of the food that I’m eating, and baking too.
This is such a simple dish that you can cook in less than 1 hour, and you can even prepare the ingredients ahead of time to give you more time to yourself. Do all the chopping before hand and store the vegetables in a covered container. When you the ready to cook it, just drizzle with olive oil a spices. Just that.
Not only that it is easy, it is also very flexible. It’s actually a “No Recipe” kind of dish where you can just mix and match whatever vegetables that you like. There is no right or wrong here, it’s all up to you on what make sense or not. The also applies to the dressing, which is basically just a mix of olive oil and spices. I like to use a combination of Italian seasoning because it already a combination of my favorite spices. If you don’t have it, just use any of the spices that you have to season it. I added quite a lot of spicy peppers but you can totally reduce or even omit it if you don’t like spicy food.
To Grill or Not To Grill
Grilling is not the only means that you can do it. You can cook it in regular pan and cook on a stove top instead. If you want to grill it but you don’t have a cast iron pan, you can use aluminum foil to wrap it. This is how I made it with my foil pack shrimp. In fact, this is how I do it during winter or when i don’t feel like opening the grill. Either way, you will get a great easy everyday dinner meals. Let me show you how I made it. Let’s get started!
- 1/4 cup uncooked Quinoa
- 1/2 tsp Turmeric Powder
- 300 – 400g shrimp (head and shell/tail removed)
- 1/4 tsp salt
- 1/2 tsp paprika
- 1 tbsp lemon juice
- 1 piece Sausage – cut into 10 small pieces
- 1/4 cup Bell pepper – diced
- 1/4 cup Broccoli – cut into small pieces
- 2 slices of fresh lemon
- 1 small Yellow Onions – diced
- 6-8 pieces Brussels Sprouts – cut into half
- 6-8 pieces fresh white mushroom – cut into quarters
- Half Medium Zucchini – cut into bite size (half round)
- 1 medium size corn or 1/3 cup Corn Kernel (Canned, frozen or fresh. If using fresh, shred)
- 1 large Jalapeño pepper – diced
The vegetable measurements doesn’t need to be exact, add as much or as little as you like. You might need to make more dressing if you drastically add more vegetables.
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp dried basil
- 1/2 tsp chili pepper
- Pre-heat the Grill: Grease or spray with olive oil a grilling pan. Put the grilling pan on the grill and pre-heat to 350-400F.
- Alternatively, you can also cook this on stove top. Use a regular pan, grease with oil and transfer shrimp and vegetables with the mixed in marinade.
- Cook Quinoa (Optional): Cook quinoa as per package instructions. Add Turmeric after adding the water. Stir to dissolve turmeric powder. Cook and set aside while you grill the shrimp and vegetables. You can also serve it with couscous, or with your other grain preference, or even leave this out and have this dish on it’s own.
- Marinate the Shrimp: Transfer the shrimp in a bowl, add lemon juice salt and paprika. Stir until coated. Set aside while you cut the vegetables.
- Make the Dressing: In a small bowl or bottle, add olive oil, lemon juice, balsamic vinegar, salt, dried basil, paprika and chili powder. Stir or shake the bottle.
- In a large bowl, transfer the marinated shrimp. Add sausage, broccoli, sliced lemon, jalapeno pepper, red bell pepper, zucchini, mushroom, green bell pepper, brussels sprout, onion and corn kernel. Toss to combine. Set aside while you make the dressing.
- Combine: Pour the dressing into the shrimp and vegetables then toss to combine.
- Grill: Transfer the mixture into the heated grill pan and cook for about 10 – 15 minutes, depending on how cook you like your vegetables. As soon as the shrimp is cook, you can remove it or cook it longer for a softer vegetables. Please take note that the longer the shrimp is cook, the more tendency for it to be gummy, so don’t cook it for too long.
- Serve: Transfer the cooked Quinoa in a plate and top with this Grilled Shrimp and Sausage with Veggies.
That’s it! Enjoy.
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