Kielbasa and Shrimp Skillet

shrimp and kielbasa skillet

I love cooking in the winter but would much rather bake than make dinner any day of the week. Its the weirdest time of the day for us, my husband is getting ready for work and my son is trying to do his homework while I pull a meal together. Its the worst. Dinners that are on the table in 30 minutes are my favorite, and this recipe for Kielbasa and Shrimp skillet fits the bill. Not only is it perfect for a quick dinner, it’s not a super-rich recipe so I don’t feel over full after eating a huge bowl.
This recipe is super versatile so feel free to experiment with the veggies you throw in. I love bell pepper, the yellow and red are my favorite. Broccoli, carrots, and mushrooms would also be delicious browned along with the shrimp and kielbasa.

Kielbasa and Shrimp Skillet


  • 2 tablespoons butter
  • 1 pound medium shrimp peeled and deveined
  • 1-2 teaspoons olive oil
  • 14 ounce can pineapple chunks, drained
  • 1 large red bell pepper chopped
  • 1 cup teriyaki or soy sauce
  • 3 green onions sliced thin
  • Rice for serving.


  1. Rinse the shrimp and pat dry with a paper towel. In a large skillet, over high heat, melt 2 tablespoons of butter. Add the shrimp and spread across the pan in a single layer. Let it cook without touching it for about 1 minute. Flip the shrimp over and cook an additional minute. When the shrimp is light pink and cooked through, remove to a plate.
  2. Toss the peppers in the oil and let them cook until they are slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, and let it soften slightly, about 1-2 minutes.
  3. Add soy sauce, stir, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly. Serve by itself or over rice with green onions.
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