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Keto shrimp and sausage skillet with creamy Cajun sauce and bell peppers in a cast iron pan

Keto Shrimp and Sausage Skillet

A bold and satisfying creamy keto shrimp and sausage skillet made with Cajun-seasoned shrimp, smoky sausage, colorful bell peppers, and a rich velvety cream sauce. Ready in 30 minutes with only 4g 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 and deveined, large or jumbo preferred
  • 12 oz smoked sausage sliced into rounds, andouille preferred
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium onion chopped
  • 1 medium red bell pepper chopped
  • 1 medium green bell pepper chopped
  • 2 tbsp Cajun seasoning divided
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 0.5 tsp cayenne pepper adjust to taste
  • salt and pepper to taste
  • fresh chopped parsley for garnish, optional

Equipment

  • Large skillet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Add shrimp and sliced sausage. Sprinkle with 1 teaspoon of Cajun seasoning and cook for 4 to 5 minutes until shrimp turn pink and sausage is lightly browned. Do not overcook. Remove from skillet and set aside.
  3. Reduce heat to medium. Add butter and let melt. Add chopped onion, red bell pepper, and green bell pepper. Cook for 3 to 4 minutes until softened.
  4. Stir in minced garlic and cook for 30 seconds until fragrant. Stir continuously to avoid burning.
  5. Pour in chicken broth, remaining Cajun seasoning, heavy whipping cream, and cayenne pepper. Stir to combine and simmer for about 5 minutes until sauce thickens to a velvety consistency.
  6. Return shrimp and sausage to the skillet and stir to coat in the sauce. Season with salt and pepper to taste. Adjust cayenne for heat preference.
  7. Serve hot garnished with fresh chopped parsley if desired.

Notes

Do not overcook shrimp -- they need only 4 to 5 minutes or they become rubbery. Always reduce heat before adding dairy to prevent splitting. Simmer sauce longer for a thicker consistency. Freezes well for up to 2 months. Reheat on the stovetop over low heat with a splash of cream or broth.