Keto Cajun Shrimp and Sausage Skillet (Printer View)

Bold skillet with juicy shrimp, smoky sausage, and crisp bell peppers in zesty Cajun spices. Ready in 25 minutes.

# 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 tbsp olive oil
08 - 1 tbsp sugar-free Cajun seasoning
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp cayenne pepper, optional for extra heat
11 - Salt and freshly ground black pepper to taste

→ Garnish

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

# Method:

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

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours when you've actually spent less time chopping than deciding what show to watch.
  • The spice level feels like a warm hug that doesn't ask permission, especially when the lemon hits at the end.
02 -
  • Don't wash the shrimp in warm water right before cooking—I did this once and they fell apart mid-sear, teaching me a humbling lesson about patience and cold water thawing.
  • The sausage needs its own moment in the pan before the vegetables join the party, because sausage needs higher heat to brown properly, and vegetables need lower heat to soften without burning.
03 -
  • Pat the shrimp dry with paper towels before they hit the pan—moisture is the enemy of browning, and you want that skillet heat to sear them, not steam them.
  • A tablespoon of butter whisked in at the very end creates a silky gloss that makes the whole thing feel restaurant-quality without adding much work.
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