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Creamy spicy keto shrimp and sausage skillet with Cajun cream sauce in a cast iron pan garnished with parsley

Creamy Spicy Keto Shrimp and Sausage Skillet

A bold Cajun cream sauce coats juicy shrimp and smoky sausage in this easy 30-minute keto skillet dinner with only 3g net carbs per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Shrimp Peeled, deveined, patted dry
  • 12 oz Smoked Sausage Sliced into coins
  • 2 tbsp Olive Oil
  • 2 tbsp Butter Or ghee for dairy-free
  • 1 Medium Onion Chopped
  • 1 Red Bell Pepper Chopped
  • 1 Green Bell Pepper Chopped
  • 2 tbsp Cajun Seasoning Divided - use 1 tsp for protein, remainder for sauce
  • 4 Cloves Garlic Minced fresh
  • 1 cup Chicken Broth Low-sodium recommended if Cajun seasoning is salty
  • 1 cup Heavy Whipping Cream Substitute full-fat coconut milk for dairy-free
  • 1/2 tsp Cayenne Pepper Adjust to taste, start with less if sensitive to heat
  • Salt and Pepper To taste

Equipment

  • large skillet

Method
 

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
  2. Add the shrimp and sliced smoked sausage. Sprinkle with 1 teaspoon of Cajun seasoning. Sauté for 4 to 5 minutes until shrimp turns pink and sausage is browned. Remove from skillet and set aside.
  3. Lower heat to medium. Add the butter. Sauté the chopped onion, red bell pepper, and green bell pepper for 3 to 4 minutes until softened.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant. Do not let it brown.
  5. Pour in the chicken broth, remaining Cajun seasoning, heavy whipping cream, and cayenne pepper. Stir to combine and simmer over medium heat, stirring occasionally, for about 5 minutes until the sauce thickens.
  6. Return the shrimp and sausage to the skillet. Stir well to coat everything in the creamy Cajun sauce. Heat through for 1 minute.
  7. Season with salt and pepper to taste. Serve immediately, garnished with freshly chopped parsley.

Notes

Do not overcook shrimp - 4 to 5 minutes is all they need or they turn rubbery. For dairy-free: use ghee and full-fat coconut milk. If sauce is too thin, simmer longer or stir in 1 tbsp cornstarch dissolved in cold water. Store leftovers in an airtight container for up to 3 days in the refrigerator or 2 months in the freezer.
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