The Best Southern Fried Cabbage with Shrimp Recipe: A Smoky One-Pan Masterpiece

There is a specific kind of magic that happens in a heavy skillet when bacon fat renders down and meets the crisp edges of fresh cabbage. Growing up, fried cabbage was a staple side dish, a humble humble offering that filled the house with a savory, buttery aroma. But this version—the Best Southern Fried Cabbage with Shrimp Recipe—takes that childhood comfort and elevates it into a complete, soul-warming meal. The addition of succulent, golden shrimp and smoky andouille sausage transforms the dish from a simple side into a show-stopping main course. Every bite offers a contrast of textures: the snap of the sausage, the tenderness of the wilted greens, and the buttery finish of perfectly seared seafood.

Why You’ll Love This

Benefit	Description
Flavor Complexity	A perfect balance of smoky, spicy, and sweet notes from the peppers and seasonings.
One-Pan Simplicity	Everything happens in one skillet, making cleanup remarkably easy.
Nutrient Dense	Packed with lean protein and high-fiber cabbage for a satisfying, low-carb meal.
Versatility	It works as a stand-alone dinner or a hearty side for a larger Southern spread.

The Skeptic’s Favorite

I remember serving this to a close friend who claimed they “didn’t do” cabbage. To them, cabbage was something boiled and flavorless. After the first bite of this smoky, Cajun-infused version, they were reaching for seconds before I had even finished my own plate. The combination of the rendered bacon and the garlic-butter base completely changed their perspective on what this vegetable could be. It is the kind of dish that wins over even the pickiest eaters because it tastes like pure indulgence.

What Makes It Special

Ingredient	The Value It Adds
Andouille Sausage	Provides an essential smoky depth and a hint of traditional Louisiana heat.
Fresh Cabbage	Absorbs the seasoned fats and butter, turning tender while retaining a slight bite.
Cajun & Lemon Pepper	This duo creates a bright yet earthy profile that makes the shrimp pop.
Tri-Color Peppers	Adds a natural sweetness and a vibrant visual appeal to the rustic dish.

Making It Happen

The process begins with building a foundation of flavor. You start by tossing chopped bacon and sliced andouille into a hot skillet with a splash of avocado oil. As they sizzle and turn crispy, they release seasoned oils that will act as the liquid gold for the rest of the ingredients. Once they are browned and beautiful, they make way for the shrimp.

The shrimp are quickly seasoned and seared—just sixty seconds per side is all they need to turn pink and opaque without losing their snap. After removing the proteins, you introduce butter to the remaining pan drippings, creating a rich environment for the onions and bell peppers to soften. As the garlic becomes fragrant, the cabbage is piled high and covered. Under the lid, the cabbage wilts down in its own steam, soaking up every bit of seasoning. A final toss with the bacon, sausage, and shrimp brings it all together into a cohesive, steaming masterpiece.

You Must Know

Tip	Why It Matters
Pat the Shrimp Dry	Removing excess moisture ensures the shrimp sear and brown rather than steam.
Don’t Overcrowd	Cook in batches if necessary to keep the heat high and the textures crispy.
The Low and Slow Wilt	Keeping the heat low once the cabbage is added prevents burning while the core softens.
Fresh Garlic is King	Using freshly minced cloves instead of the jarred variety offers a much sharper, better flavor.

Serving Ideas

This dish is incredibly hearty on its own, but it truly shines when paired with traditional Southern sides. Serving it over a bed of fluffy white rice helps soak up the seasoned butter sauce. A side of warm, honey-glazed cornbread is also a fantastic companion for cleaning the plate. For a drink pairing, a crisp, cold lager or a chilled glass of sweet tea cuts through the richness of the bacon and sausage perfectly.

Make It Different

Variation	Substitution Idea
Kicking up the Heat	Add an extra teaspoon of red pepper flakes or a dash of hot sauce.
Leaner Option	Swap the bacon for turkey bacon and use chicken andouille sausage.
Vegetarian Base	Omit the meat and shrimp, using smoked paprika and liquid smoke for flavor.
Different Greens	Mix in some kale or collard greens for a more robust, earthy texture.

Storage and Reheating

If you happen to have leftovers, they store beautifully in an airtight container in the refrigerator for up to three days. When reheating, it is best to avoid the microwave to keep the shrimp from becoming rubbery. Instead, toss everything back into a skillet over medium heat with a tiny splash of water or broth. Cover it for a minute or two until heated through; this preserves the texture of the cabbage and the snap of the sausage.

Success Tips

Category	Advice
Slicing	Chop the cabbage into uniform 1-inch pieces so it cooks at an even rate.
Shrimp Timing	Always add the shrimp back into the pan at the very end just to warm them through.
Seasoning Check	Taste the cabbage before adding the final salts, as the bacon and sausage provide a lot of sodium.

Frequently Asked Questions

Question	Answer
Can I use a different oil?	Absolutely. Grapeseed oil or even butter works well if you prefer a richer flavor.
What type of cabbage is best?	A standard green cabbage is traditional, but Savoy cabbage adds a lovely crinkle texture.
Is this recipe keto-friendly?	Yes, as long as you serve it alone or with a low-carb side, it is excellent for keto diets.
Can I use cooked shrimp?	You can, but raw shrimp absorb the seasonings much better during the searing process.
How do I know when the cabbage is done?	It should be translucent and tender but not mushy; it should still hold its shape.

Recipe Details

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6
Category: Main Dish
Difficulty: Medium
Cuisine: Southern / Cajun
Yield: 1 Large Skillet
Equipment: Large skillet with lid, Chef’s knife, Mixing bowl

Ingredients

1 Large Head of Cabbage, chopped
1 tablespoon Avocado oil or cooking oil of choice
6 Strips of Bacon, cut into bite-size pieces
1 package andouille sausage (sliced diagonally into 1/2 inch pieces)
1 lb Uncooked shrimp, peeled and deveined
1 teaspoon Smoked Paprika
1 teaspoon Cajun Seasoning
1 teaspoon Lemon Pepper Seasoning
2 tablespoons Butter
1 Medium Onion, sliced
1 Red Bell pepper, sliced
1 Orange Bell Pepper, sliced
2 Garlic Cloves, minced
2 teaspoons All Purpose Seasoning
1/2 teaspoon Black Pepper
Pinch of Red Pepper Flakes

Instructions

In a large skillet over medium heat, add your avocado oil and cook your chopped bacon and andouille sausage until browned and crisp, about 3-5 minutes. Remove from skillet and set aside.

Add cajun seasoning, smoked paprika, and lemon pepper seasoning to your shrimp and toss to coat thoroughly. Add the shrimp to the skillet and cook on each side for about 60 seconds until golden and opaque. Remove from the skillet and set aside with the bacon and sausage.

Save about a teaspoon of the remaining grease in the pan and add the 2 tablespoons of butter. Toss in your sliced onion and bell peppers, sautéing until the onions become translucent and soft. Add the minced garlic and stir for 30 seconds until fragrant.

Add your chopped cabbage to the skillet, turn the heat down to medium-low, and place a lid on the pan. Allow the cabbage to wilt down for 10-12 minutes. Remove the lid and give the mixture a good stir to combine the peppers and cabbage.

Add your all-purpose seasoning, black pepper, and red pepper flakes. Mix well to ensure the spices are distributed. Place the lid back on and cook on low for an additional 5 minutes to let the flavors meld.

Remove the lid and add the cooked bacon, sausage, and shrimp back into the pan. Give it one final stir to combine and heat through. Serve immediately over rice, with a side of cornbread, or enjoy it as a standalone meal.

Notes

For the best results, use a cast-iron skillet if you have one; it provides superior heat retention and helps get those crispy edges on the sausage and cabbage. If you find the pan getting too dry while the cabbage wilts, you can add a tablespoon of water or chicken broth to create more steam.

Nutrition

This dish is high in protein and fiber. To keep it low-calorie, you can drain more of the bacon grease before adding the cabbage, though the flavor primarily resides in those rendered fats.