Keto Cajun Shrimp Sausage (Print Version)

Juicy shrimp and smoky sausage cooked with bell peppers and zesty Cajun spices in a quick skillet.

# What You'll Need:

→ Proteins

01 - 14 ounces large raw shrimp, peeled and deveined
02 - 9 ounces 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 & 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 fresh parsley, chopped
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 cooked sausage to the pan with the shrimp and vegetables. Toss all ingredients together and cook for an additional 2 minutes to heat through.
05 - Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges.

# Additional Tips::

01 -
  • It's ready in 25 minutes flat, which means weeknight dinners don't have to feel rushed or boring.
  • The shrimp and sausage create this perfect balance of tender and smoky that makes your taste buds actually wake up.
  • You're getting real food with actual protein and barely any carbs, so you feel satisfied without the afternoon crash.
02 -
  • Overcooked shrimp becomes rubbery and sad, so the second it turns pink and opaque, you're done—literally one minute longer than you think is often too long.
  • The sausage releases so much flavor into that oil that you don't need to add butter or cream to make this feel rich and satisfying.
03 -
  • Pat your shrimp dry before they hit the pan—moisture is the enemy of browning and it helps them cook faster and more evenly.
  • Don't crowd the pan; if your shrimp are piled on top of each other, they'll steam instead of cook, so work in batches if you need to.
Go Back