Keto shrimp and sausage skillet is the kind of weeknight dinner that comes together fast, tastes like something from a restaurant, and keeps your carbs right where you want them. We are talking bold Cajun flavor, smoky sausage, tender shrimp, and a velvety cream sauce — all in one pan with just 4g net carbs per serving. I reach for this recipe on nights when I need something satisfying without a lot of cleanup.
There is something about the smell of smoked sausage hitting a hot skillet that makes the whole kitchen feel like dinner is already taken care of. This keto shrimp and sausage skillet came out of one of those evenings when I had shrimp thawing on the counter and a half-used pack of andouille in the fridge. The result was so good it has been on regular rotation ever since. The cream sauce is rich but not heavy, the Cajun seasoning brings real depth, and the bell peppers add just enough color and crunch to make it feel complete. This is about to become your new favorite!
Table of Contents
Ingredients for Keto Shrimp and Sausage Skillet
I always use large shrimp here because they hold up better in the sauce without overcooking. For the sausage, my preference is andouille for the most authentic Cajun flavor, but any smoked sausage works well.
Protein:
- 1 lb shrimp, peeled and deveined — I recommend large or jumbo shrimp for best texture
- 12 oz smoked sausage, sliced into rounds (andouille is my go-to for bold flavor)
Base:
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
Sauce:
- 2 tbsp Cajun seasoning, divided — in my experience, a low-sodium Cajun blend gives you more control over the final salt level
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 tsp cayenne pepper (adjust to your heat tolerance)
To Finish:
- Salt and pepper to taste
- Fresh chopped parsley for garnish (optional)
Step-by-Step Instructions
I recommend having everything prepped and ready before you turn on the heat — this skillet moves fast and having your ingredients ready makes the whole process smooth and stress-free.
Step 1: Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. You want the pan hot enough to get a good sear on the sausage right away.
Step 2: Add the shrimp and sliced sausage to the skillet. Sprinkle with 1 teaspoon of the Cajun seasoning and cook for 4 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and the sausage is lightly browned. Do not overcook the shrimp — they turn rubbery fast. Remove from the skillet and set aside.
Step 3: Reduce heat to medium and add the butter. Once melted, add the chopped onion, red bell pepper, and green bell pepper. Cook for 3 to 4 minutes until softened and fragrant.
Step 4: Stir in the minced garlic and cook for 30 seconds just until fragrant. Keep stirring — garlic burns quickly at this stage and a burnt garlic flavor will carry through the whole sauce.
Step 5: Pour in the chicken broth, remaining Cajun seasoning, heavy whipping cream, and cayenne pepper. Stir to combine and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened to a velvety consistency that coats the back of a spoon.
Step 6: Return the shrimp and sausage to the skillet and stir to coat everything in the sauce. Season with salt and pepper to taste. Adjust cayenne if you want more heat. Serve hot with fresh parsley scattered on top.
What to Serve with Keto Shrimp and Sausage Skillet
This skillet is rich and bold, so it pairs best with sides that are light, fresh, or low-carb to keep the meal balanced.
Cauliflower Rice: The most natural keto pairing — fluffy cauliflower rice soaks up the Cajun cream sauce beautifully without adding any net carbs to the plate.
Low Carb Burrito Bowl Base: Build a simple low-carb bowl using the flavors from this low carb burrito bowl recipe as inspiration — greens, avocado, and salsa work perfectly alongside the spicy cream sauce.
Shrimp Orzo with Lemon Garlic Sauce: For guests who are not eating keto, this shrimp orzo with lemon garlic sauce makes a complementary seafood side that keeps the meal cohesive.
Low Carb Philly Cheesesteak Casserole: If you are putting together a full keto dinner spread, this low carb Philly cheesesteak casserole rounds out the table with another hearty, low-carb option.
Chickpea Beet and Feta Salad: A chilled, tangy salad like this chickpea beet and feta salad adds a fresh contrast to the warm, creamy heat of the skillet — great for warm weather dinners.
High Protein Stuffed Bell Peppers: These high protein stuffed bell peppers use similar flavor profiles and make a great companion dish when you are cooking for a larger group.
How to Store and Reheat Leftovers
Store leftover keto shrimp and sausage skillet in an airtight container in the refrigerator for up to 3 days. Keep the shrimp and sauce together — they store better combined than separated for this particular dish.
To reheat, I recommend the stovetop over low heat, stirring gently until the sauce comes back together. Add a small splash of chicken broth or cream if the sauce has thickened too much during storage. Avoid the microwave if you can — it tends to overcook the shrimp and make them rubbery.
Pro tip: this dish also freezes well for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating on the stovetop. The sauce may separate slightly after freezing but comes right back together with gentle stirring over low heat.
Conclusion
This keto shrimp and sausage skillet is one of those recipes that makes eating low-carb feel like a treat rather than a restriction. It is fast, deeply flavorful, and easy enough for any weeknight. Give it a try this week and see why it keeps showing up on the dinner plan. Make this tonight — your taste buds will thank you!
Keto Shrimp and Sausage Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 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.
- 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.
- Stir in minced garlic and cook for 30 seconds until fragrant. Stir continuously to avoid burning.
- 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.
- 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.
- Serve hot garnished with fresh chopped parsley if desired.
