Keto Cajun Shrimp Sausage (Printable Version)

Spicy shrimp and sausage skillet with bell peppers in bold Cajun seasoning. Ready in 25 minutes.

# What You'll Need:

→ 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 and Seasonings

07 - 2 tablespoons olive oil
08 - 1 tablespoon sugar-free Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper, optional
11 - Salt and freshly ground black pepper to taste

→ Garnish

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

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together faster than you can set the table, making weeknight cooking feel effortless instead of exhausting.
  • Every bite has texture—crispy sausage, tender shrimp, and peppers that still have a little snap to them.
  • The Cajun spices do all the heavy lifting, so you don't need complicated sauces or techniques to make it taste restaurant-quality.
02 -
  • Shrimp cooks in seconds, and the difference between perfect and rubbery is about forty-five seconds, so watch it like you mean it and don't step away to grab a plate.
  • Toasting your spices in the hot pan for even thirty seconds before adding the shrimp completely changes the depth of flavor—it's the difference between a good dish and one that tastes like it came from your favorite restaurant.
03 -
  • Pat your shrimp dry with paper towels before they hit the pan—moisture is the enemy of a good sear, and dry shrimp brown beautifully instead of steaming.
  • Don't crowd the pan when adding shrimp; if you have too much, they'll steam instead of sear, so work in batches if you need to and they'll thank you with caramelized edges.
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