Keto Cajun Shrimp and Sausage Skillet (Print)

Juicy shrimp and smoky sausage with crisp peppers in zesty Cajun spices make this quick skillet perfect for easy weeknight dinners.

# Components:

→ Proteins

01 - 14 oz large raw shrimp, peeled and deveined
02 - 9 oz andouille or smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large red bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Fats & Seasonings

07 - 2 tablespoons olive oil
08 - 1 tablespoon sugar-free Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper, optional
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges for serving

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook 3-4 minutes until browned. Remove and set aside.
02 - Add remaining olive oil to the skillet. Sauté bell peppers and red onion for 3-4 minutes until just tender. Add minced garlic and cook 1 minute longer.
03 - Add shrimp to the skillet and season with Cajun seasoning, smoked paprika, cayenne if using, salt, and pepper. Cook 2-3 minutes while stirring until shrimp turn pink and opaque.
04 - Return cooked sausage to the pan and toss all ingredients together. Cook 2 minutes to heat through.
05 - Remove from heat and sprinkle with fresh parsley. Serve with lemon wedges.

# Expert Advice:

01 -
  • It's done before your kids ask what's for dinner a second time.
  • The shrimp and sausage together create a depth of flavor that doesn't need cream or heavy sauces.
  • Keto-friendly without tasting like you're missing out on anything.
02 -
  • Don't skip the step of searing the sausage first—it develops a crust that adds texture and depth you'll miss if you skip it.
  • Shrimp cook fast enough that if you leave the skillet unattended, they go from perfect to rubbery in seconds; stay present and stir frequently.
03 -
  • Pat your shrimp dry with a paper towel before adding them to the skillet; moisture is the enemy of proper searing and tenderness.
  • If your Cajun seasoning blend tastes too salty when you taste the spice directly, you can reduce the salt you add at the end and adjust gradually as you cook.
Back