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Peanut Chicken Protein Bowl with coconut jasmine rice, sauteed chicken, red cabbage, shredded carrots, and creamy Thai peanut sauce drizzled on top with lime wedge

Creamy Spicy Keto Shrimp and Sausage Skillet

Tender shrimp and smoky sausage cooked in a rich Cajun cream sauce with bell peppers. 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, medium to large size recommended
  • 12 oz smoked sausage sliced into rounds
  • 2 tbsp olive oil
  • 2 tbsp butter unsalted preferred
  • 1 medium onion chopped
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 2 tbsp Cajun seasoning divided, use 1 tsp for protein and remaining for sauce
  • 4 garlic cloves minced
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/2 tsp cayenne pepper optional, start with less and adjust to taste
  • salt and pepper to taste
  • fresh parsley chopped, optional garnish

Equipment

  • Large skillet

Method
 

  1. 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 saute for 4 to 5 minutes until shrimp turns pink and opaque and sausage is browned. Remove from skillet and set aside.
  2. Reduce heat to medium. Add butter to the skillet, then add chopped onion, red bell pepper, and green bell pepper. Saute for 3 to 4 minutes until softened and onions are translucent.
  3. Stir in minced garlic and cook for 30 seconds until fragrant. Do not let it brown.
  4. Pour in chicken broth, remaining Cajun seasoning, heavy whipping cream, and cayenne pepper. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  5. Return shrimp and sausage to the skillet. Stir gently to coat everything evenly in the sauce. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

Do not overcook the shrimp. Pull them from the pan as soon as they turn pink and curl. For a dairy-free version, substitute butter with ghee and heavy cream with full-fat canned coconut milk. If the sauce is too thin after 5 minutes, simmer on low for an additional 2 minutes before adding the proteins back.