Roasted Spicy Caraway Shrimp & Smoked Kielbasa

Written by Cooking Naturally Editors on May 4th, 2014

Healthy Living, Recipes

This is adapted from a recipe I (Culinary Cave Dad) read some time back and made it a whole meal by updating the fairly bland treatment of spices in the original. You can grill this as kabobs, as well, but being the weather controlling Cave Dad when I went to light the grill, I summoned the rain so into the oven it went with fantastic results I might add. We also had roasted cauliflower and broccoli which gets done in about the same time as the main dish. Just toss these with olive oil (or coconut oil) and a little salt and pepper. We served with some homemade mayo for dipping. This dish can be on your table in about 30-40 minutes. Enjoy!

Roasted Spicy Caraway Shrimp & Smoked Kielbasa

Serves: 4
Prep time: Prep time 15 min.
Cook time: 30-40 min.


Caraway Seed Mixture:
• 2-3 tsp caraway seeds
• 1-2 tsp hot red pepper flakes
• 4 cloves garlic
• 1 tsp onion powder
• 2 Tbs chili powder (I used pure Ancho but you can use a blend)
• 1 tsp pink Himalayan sea salt (or your favorite)
• 1 tsp pepper
• 1/3 c light olive oil (higher heat – can use coconut too)

Meat & Veggies:
• 1 1/2 lbs shrimp shelled and deveined
• 1 lb smoked kielbasa sliced into 1/2” rounds (I am fortunate enough to get uncured smoked from a local farmer but find the best you can – you can opt for a spicier sausage here too – if you can get Bluebird Meadows variety though – WOW).
• 1 medium red onion chopped into 1” pieces
• 1 large green pepper chopped into 1” pieces
• 2 Hungarian hot peppers chopped into 1” pieces (save or eliminate seeds and ribs depending how spicy you like things – DON’T TOUCH YOUR EYES OR FACE)


• Preheat oven to 400 degrees; if you have a roast feature (top heat) use that.
• Put all ingredients for the Caraway Seed Mixture (EXCEPT the olive oil), into a small food processor (you can also do this on a cutting board if you want to take out some aggressions).
• Process until fine.
• Drizzle in olive oil and blend until smooth.
• Pour mixture over shrimp and toss and set aside, stirring occasionally.
• Meanwhile put the onions, peppers and kielbasa on a roasting pan
• Drizzle with some additional olive oil (1-2 Tbs) and salt and pepper.
• Toss about coating everything.
• Put in oven and roast 10-15 minutes until sausage and veggies start to brown stirring occasionally (go by look, not time).
• Throw in shrimp and all the sauce and toss everything to coat all with the sauce.
• Put back in the oven for another 10 minutes or less – just until the shrimp are done.

Copyright © 2013 “The Culinary Cave Dad”
This recipe is reprinted from a recipe found here.


About the Contributors

plussierHeadPaul Lussier, the Thoughtful Cave Dad, is a just a guy with a family, who, among many other things, happens to be passionate about health, nutrition, and fitness, and of course, my family. By day, he’s a System and Network Architect and Software Automation Developer for a small high-tech start-up outside of Boston. On nights and weekends he can be found stumbling around his Cave and surrounding yard with his family, tripping over Legos, herding his flock of chickens away from the neighbor’s yard (but it’s a bird feeder, and they’re birds!), or trying to avoid yet another project.

padairHead2Paul Adair, the Culinary Cave Dad, is also just a guy with another lovely family. With similar interests and an added passion for the real culinary side of cooking, Paul rounds out the team as Head Chef of our jointly run Thoughtful Cave Dad website. He learned the hard way that food is our best medicine or our worst poison and has chosen the former as his recovery plan for rheumatoid arthritis. Paul and his family reside somewhere in Ohio, and when not being pleaded with to leave the kitchen can be found stalking the local farmer’s markets and butcher shops. On rare occasions, as long as Michigan isn’t playing, he enjoys hikes in the woods with his family, exercise, and of course, cooking!

Together, Paul & Paul run the Thoughtful Cave Dad website and Facebook community as well as participate as moderators on the forums assisting New York Times Best Selling Author Diane Sanfilippo and her team answer people’s questions about their journey to health through food.

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