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Spicy Keto Shrimp and Sausage Skillet

Creamy Spicy Keto Shrimp and Sausage Skillet You'll Love

Indulge in this Creamy Spicy Keto Shrimp and Sausage Skillet, a low-carb delight brimming with flavor and perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 pound Shrimp Feel free to swap with chicken or firm tofu for a non-seafood option.
  • 8 ounces Smoked Sausage Consider healthier turkey or chicken sausage as a substitute.
  • 2 tablespoons Olive Oil Coconut oil can provide a subtle sweetness.
  • 2 tablespoons Butter Ghee works beautifully for a dairy-free option.
  • 1 medium Onion Shallots can be a milder substitute if you prefer.
  • 1 cup Red Bell Pepper Try using yellow or orange bell peppers for variety.
  • 1 cup Green Bell Pepper Any preferred bell pepper works well here.
  • 1 tablespoon Cajun Seasoning Adjust the amount based on your personal heat preference.
  • 3 cloves Minced Garlic Garlic powder can substitute, though fresh is best.
  • 1 cup Chicken Broth Vegetable broth is a lighter alternative.
  • 1/2 cup Heavy Whipping Cream Canned coconut milk is a great dairy-free option.
  • 1/4 teaspoon Cayenne Pepper Feel free to omit it if you prefer a milder flavor.
  • to taste Salt Adjust according to your dietary needs.
  • to taste Pepper Adjust according to your dietary needs.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers, which should take about 2 minutes.
  2. Add the shrimp and sliced smoked sausage to the hot skillet. Sprinkle 1 teaspoon of Cajun seasoning over the mixture, coating everything evenly. Sauté for 4–5 minutes, until the shrimp turn pink and opaque.
  3. Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Toss in the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3–4 minutes until softened.
  4. Stir in 3 cloves of minced garlic into the sautéed vegetables and sauté for an additional 30 seconds.
  5. Pour in 1 cup of chicken broth, remaining Cajun seasoning, 1/2 cup of heavy whipping cream, and a pinch of cayenne pepper. Bring the mixture to a simmer and let it cook for about 5 minutes.
  6. Return the sautéed shrimp and sausage back to the skillet. Stir and mix to coat everything evenly in the sauce.
  7. Taste the dish and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 30gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 70mgCalcium: 60mgIron: 1.5mg

Notes

Chop vegetables and sauté shrimp and sausage up to 24 hours in advance for a quick weeknight meal. Store everything separately in airtight containers.

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