Pin There's something about the sound of sausage hitting a hot skillet that signals dinner is about to be good. I discovered this Cajun shrimp and sausage skillet on a Tuesday night when I was determined to prove that low-carb cooking didn't have to feel like sacrifice. The kitchen filled with that unmistakable smoky-spicy aroma, and by the time the shrimp turned pink, my family was already gathering around asking what smelled so incredible. It's become my go-to when I need something bold and satisfying in under thirty minutes.
I made this for a friend who swore she could never do low-carb cooking, and watching her reaction when she realized there were zero carb-heavy fillers was genuinely touching. She asked for the recipe before dessert, which in her world is basically a marriage proposal. That moment taught me that food carrying conviction tastes better than food made out of obligation.
Ingredients
- Large raw shrimp, peeled and deveined (400 g / 14 oz): Fresh shrimp cooks in minutes and becomes rubbery if you blink, so have everything else prepped before they hit the pan.
- Andouille or smoked sausage (250 g / 9 oz), sliced into 1/2-inch rounds: The sausage does half the flavor work here, so don't skimp on quality, and slice it thick enough that it holds together during cooking.
- Red bell pepper (1 large), sliced: The sweetness balances the spice, and red peppers have slightly less carb impact than yellow ones if you're tracking closely.
- Green bell pepper (1 large), sliced: This adds a fresher note and textural contrast that keeps every bite interesting.
- Red onion (1 small), thinly sliced: Thin slices cook down quickly and distribute their flavor throughout without adding bulk.
- Garlic (2 cloves), minced: Wait until the peppers soften slightly before adding garlic, or it can turn bitter and dominate everything else.
- Olive oil (2 tbsp): Use good quality oil since it's not getting heated aggressively long enough to break down.
- Cajun seasoning (1 tbsp), sugar-free: Check the label carefully, because many commercial blends sneak in sugar that contradicts your keto goals.
- Smoked paprika (1/2 tsp): This is what gives the dish its backbone warmth and keeps it from tasting thin.
- Cayenne pepper (1/4 tsp), optional: Add this only if you like actual heat, and taste as you go because it amplifies quickly.
- Salt and freshly ground black pepper, to taste: Season in layers rather than all at once, so you catch the balance at the right moment.
- Fresh parsley (2 tbsp), chopped: The brightness of parsley at the end cuts through all that richness and makes the dish feel complete.
- Lemon wedges, for serving: Squeeze these right before eating to brighten everything up.
Instructions
- Brown the sausage first:
- Heat a tablespoon of olive oil over medium-high heat and add your sausage slices, letting them sit undisturbed for a minute so they develop a golden crust. After 3 to 4 minutes, they should smell incredible and have caramelized edges, so remove them to a plate and wipe out some of the excess oil if the pan looks too crowded.
- Build the vegetable base:
- Pour in the remaining olive oil and add your bell peppers and red onion, stirring occasionally for about 3 to 4 minutes until they start to soften but still have a slight snap to them. Once they're just tender, add your minced garlic and let it cook for exactly one minute, stirring constantly so it perfumes the oil without burning.
- Cook the shrimp with spice:
- Add your prepared shrimp directly to the pan and sprinkle the Cajun seasoning, smoked paprika, cayenne if you're using it, and a pinch of salt and pepper over everything. Stir gently for 2 to 3 minutes, watching as the shrimp transform from gray translucent to opaque pink, which is your signal they're done.
- Reunite everything and finish:
- Return the sausage to the pan with the shrimp and vegetables, toss it all together for 2 minutes to let the flavors marry and the sausage warm back through. Remove from heat immediately to avoid overcooking the delicate shrimp.
- Plate and brighten:
- Sprinkle fresh parsley over the top and serve with lemon wedges alongside so people can squeeze them according to their own preference.
Pin My favorite moment cooking this dish happens right when the sausage starts browning and your kitchen transforms into something that smells like a New Orleans afternoon. There's a magic in that moment when you know the next thirty minutes are going to deliver something deeply satisfying without apology.
Why This Skillet Works for Keto
The proteins here, shrimp and sausage, are so naturally satiating that you feel full and content without needing a starch underneath them to feel like dinner. The vegetables add texture and nutrition without spiking blood sugar, and the Cajun seasoning profile is bold enough that you never feel like you're eating something restricted. Once you taste how good restraint can look, you start rethinking what you thought low-carb food had to be.
The Seasoning That Changes Everything
Cajun seasoning is a careful balance of paprika, garlic, cayenne, oregano, and thyme, and when those elements come together with the natural flavors of the proteins, something almost effortless happens. I've learned that the quality of your seasoning blend determines whether this tastes homemade and deliberate or flat and forgettable. Taste a pinch of your Cajun blend by itself before you commit it to the pan, and if it tastes like actual spices rather than salt, you're in the right place.
Serving and Variations
This skillet shines served in a shallow bowl with the juices poured over top, and a squeeze of lemon right before you eat it transforms the whole thing from good to memorable. You can serve it solo as a protein-forward main, over cauliflower rice for something more substantial, or alongside roasted broccoli if you want a little green on the plate. The beauty is that the dish itself is so flavorful and filling that it doesn't demand accompaniment, but it absolutely welcomes it.
- Add a tablespoon of butter at the very end if you want extra richness and that silky mouthfeel that makes everything taste luxurious.
- Swap in turkey sausage if you prefer something lighter, though you'll lose some of that smoke and depth that makes the dish special.
- Make it ahead without the shrimp and reheat gently, adding the shrimp fresh just before serving so they stay tender and sweet.
Pin This is the kind of meal that makes you feel taken care of while asking almost nothing of you, which might be the most honest definition of a recipe worth keeping. Make it for yourself on a quiet Tuesday, or make it for someone who needs reminding that good food and good health aren't opposites.
Recipe Q&A
- → Can I use frozen shrimp instead of fresh?
Yes, thaw frozen shrimp completely and pat dry before cooking to prevent excess moisture in the skillet.
- → What sausage works best for this dish?
Andouille sausage provides authentic Cajun flavor, but any smoked sausage like kielbasa or chorizo works well.
- → How can I make this less spicy?
Reduce the Cajun seasoning to half and omit the cayenne pepper for a milder version.
- → Can I meal prep this skillet?
Yes, store in airtight containers for up to 3 days. Reheat gently in a skillet to avoid overcooking the shrimp.
- → What sides pair well with this?
Cauliflower rice, zucchini noodles, or a simple green salad complement the bold flavors perfectly.