Pin There's something about the sound of sausage hitting a hot skillet that makes you feel like you've got your dinner under control before you've even started. One Thursday evening, I was staring down an empty fridge and a hungry family, and somehow this dish just came together—bold, smoky, ready in under 30 minutes. The Cajun seasoning does all the heavy lifting here, transforming simple proteins and vegetables into something that tastes like you've been cooking all day. What sealed the deal was realizing this fit perfectly into my low-carb life without feeling like a compromise at all.
I made this for my sister last month when she mentioned feeling stuck in a weeknight rut, and watching her face light up when she took the first bite reminded me why I keep coming back to this skillet. She asked for the recipe immediately, which tells you everything you need to know. What surprised us both was how the smoked paprika lingered on the palate—that subtle, almost sweet smokiness that makes you want another forkful before you've finished the one in your mouth.
Ingredients
- Large raw shrimp, peeled and deveined (400 g or 14 oz): Buy frozen if fresh isn't available; they thaw quickly and cook beautifully in high heat, turning pink and tender in moments.
- Andouille or smoked sausage, sliced into 1/2-inch rounds (250 g or 9 oz): The smokiness here is non-negotiable—it's the backbone of the dish, so don't skimp on quality.
- Large red bell pepper, sliced: The sweetness balances the spice and adds color that makes the skillet look as good as it tastes.
- Large green bell pepper, sliced: Its slightly grassy note keeps things interesting when paired with the red.
- Small red onion, thinly sliced: Red onions stay crisp-tender and add a gentle sharpness that doesn't overpower.
- Garlic, minced (2 cloves): Add it after the peppers so it perfumes the oil without burning.
- Olive oil (2 tbsp): This is your cooking medium—use a good quality you'd actually enjoy tasting.
- Cajun seasoning, sugar-free (1 tbsp): Read the label to ensure no hidden sugars; this seasoning carries the entire flavor profile.
- Smoked paprika (1/2 tsp): This is what gives the dish its soul—that whisper of smokehouse warmth.
- Cayenne pepper, optional (1/4 tsp): Only if you like heat; it sneaks up on you, so start small.
- Salt and freshly ground black pepper, to taste: Taste as you go; the sausage is already seasoned, so you may need less than you think.
- Chopped fresh parsley (2 tbsp): It brightens everything and looks intentional on the plate.
- Lemon wedges, for serving: A squeeze of acid at the end lifts the whole dish and cuts through the richness.
Instructions
- Get the sausage golden:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Lay the sausage rounds in a single layer and don't move them around—let them sit for 3 to 4 minutes until they develop a deep brown crust on the bottom. You'll hear a gentle sizzle that tells you they're getting crispy.
- Build your vegetable base:
- Push the sausage to the side, add the remaining tablespoon of oil, and introduce the bell peppers and red onion to the hot skillet. Let them soften for 3 to 4 minutes, stirring occasionally, until they're just tender but still hold their shape. Add the minced garlic and let it bloom for about 1 minute, filling the kitchen with that unmistakable savory aroma.
- Bring in the shrimp:
- Scatter the raw shrimp across the skillet and sprinkle them immediately with the Cajun seasoning, smoked paprika, cayenne if you're using it, salt, and pepper. Stir constantly for 2 to 3 minutes, watching as they transform from gray to that perfect opaque pink—this is your signal they're cooked through.
- Bring everything together:
- Return the reserved sausage to the skillet and toss everything for about 2 minutes so the flavors meld and the sausage warms back up. The whole dish will smell incredible at this point—bold, warm, and undeniably ready to eat.
- Finish with intention:
- Remove from heat, scatter the fresh parsley over the top, and serve immediately with lemon wedges on the side so each person can add their own brightness.
Pin My husband grabbed a second plate without asking, which in our house is the highest compliment you can pay a dish. We ate standing at the counter that night because we were too hungry to bother sitting down, and neither of us spoke until we'd finished, which says something about how satisfying this meal is.
The Magic of Smoked Sausage
Andouille sausage isn't just an ingredient here; it's the flavor anchor that makes everything else taste better. The first time I experimented with a milder smoked sausage, the dish felt incomplete—it needed that bold, spiced smoke to make the shrimp and peppers sing. Since then, I've learned that sourcing good sausage is worth the extra dollar or two because it eliminates the need for additional seasoning and carries the entire dish on its shoulders.
Cooking Shrimp Without Fear
Shrimp have a reputation for being tricky, but the secret is respecting how quickly they cook and not overthinking it. I used to cook them until they were curled tight and almost firm, until a cooking friend mentioned that perfect shrimp should still have a tiny bit of give when you press them. Now I pull them off the heat the moment they turn opaque, and they're tender every single time—the residual heat from the skillet finishes them perfectly.
Serving and Customization Ideas
This skillet is perfect on its own if you're strict keto, but it's also forgiving enough to adapt to how you're eating that day. Some nights I serve it over cauliflower rice for a bit more substance, and other nights I pair it with a simple green salad dressed in lemon and oil. The beauty is that the flavors are bold enough to stand alone, so you're never sacrificing satisfaction for simplicity.
- Add a tablespoon of butter at the end if you want richness without cooking time.
- Swap the sausage for turkey sausage if you're looking for something lighter, though you'll lose some of that signature smokiness.
- Adjust the cayenne based on your heat tolerance—it builds slowly, so taste before you add more.
Pin This is the kind of dish that proves keto doesn't mean boring, and weeknight meals don't have to feel rushed or compromised. Keep this recipe close because you'll find yourself making it again and again.
Recipe Q&A
- → Can I use frozen shrimp for this skillet?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15 minutes, then pat dry before cooking. Excess moisture can prevent proper searing, so ensure they're as dry as possible for the best results.
- → What sausage substitutes work well?
Andouille sausage provides authentic Cajun flavor, but you can use kielbasa, chorizo for a spicier kick, or even turkey kielbasa for a lighter version. Just check labels to ensure your choice is keto-friendly and gluten-free if needed.
- → How can I reduce the spice level?
Simply omit the cayenne pepper and reduce the Cajun seasoning to half the amount. You can also use mild sausage instead of andouille. The dish will still be flavorful and satisfying without the intense heat.
- → What vegetables can I add or substitute?
Mushrooms, zucchini, or celery make excellent additions. For a classic Cajun twist, add okra. Just keep in mind that adding more vegetables may slightly increase the carb count per serving.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent the shrimp from becoming rubbery. The flavors often develop even more after resting overnight.
- → Can I make this ahead for meal prep?
Absolutely. Cook everything as directed and portion into meal prep containers. The flavors meld beautifully and the dish reheats well. Consider storing lemon wedges separately to squeeze fresh when reheating for the brightest flavor.