Keto Cajun Shrimp Skillet (Printable)

Juicy shrimp and smoky sausage cooked with bell peppers and Cajun spices in a quick, low-carb skillet dish.

# What You Need:

→ 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 fresh parsley, chopped
13 - Lemon wedges for serving

# Directions:

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

# Expert Tips:

01 -
  • It's ready in 25 minutes, which means weeknight dinners stop feeling like a negotiation.
  • The flavors punch hard without any sugar or complicated ingredients weighing you down.
  • One pan means less time scrubbing and more time tasting that smoky, spicy goodness.
02 -
  • Overcooking shrimp turns it into rubber, so watch for that moment when it turns pink and stop immediately rather than waiting for it to turn white.
  • Don't skip browning the sausage on its own first—that caramelization is where all the smoky magic lives.
03 -
  • Pat shrimp dry with paper towels before cooking so they sear instead of steam, and don't move them around constantly—let them sit long enough to brown.
  • Keep the heat high enough that everything sizzles when it hits the pan, because that's what builds the depth and character this dish is known for.
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