Save There's something about the sizzle of shrimp hitting a hot pan that makes me feel like I've got dinner under control, even on the nights when I'm running late. This Cajun skillet came together almost by accident one Tuesday when I had leftover andouille sausage and a craving for something with real bite to it. The kitchen filled with this smoky, spicy aroma that made my roommate wander in asking what smelled so good, and honestly, fifteen minutes later we were both digging in. It's become my go-to when I want something bold and satisfying without overthinking it.
I made this for my sister when she was visiting and trying to stick to low-carb eating, and watching her face light up when she tasted it told me everything. She kept saying it didn't taste like "healthy" food, which I took as the highest compliment possible. That meal turned into a conversation about how satisfying real food can be when the seasoning is done right, and now it's become something we cook together whenever she's in town.
Ingredients
- Large raw shrimp (400 g): Buy them peeled and deveined to save yourself ten minutes and the slightly gross task of doing it yourself, and honestly, the price difference is minimal.
- Andouille or smoked sausage (250 g): This is the backbone of the dish's smokiness, so don't skimp on quality here—good sausage makes the whole thing sing.
- Red bell pepper (1 large): The sweetness of red peppers balances the heat and smoke beautifully, plus they stay crisp-tender in the quick cooking time.
- Green bell pepper (1 large): Add earthiness and texture without overpowering the other flavors.
- Red onion (1 small, thinly sliced): The thin slices mean it cooks quickly and adds a slight sharpness that cuts through the richness.
- Garlic (2 cloves, minced): Mince it fresh right before cooking so it doesn't burn and become bitter.
- Olive oil (2 tbsp): Use a good quality oil you'd actually eat on its own, since it's doing a lot of the flavor work here.
- Cajun seasoning (1 tbsp, sugar-free): Check your label because some brands sneak in sugar, which defeats the keto purpose entirely.
- Smoked paprika (1/2 tsp): This adds warmth and color without adding heat, so it's worth keeping a fresh tin around.
- Cayenne pepper (1/4 tsp optional): Leave it out if you're cooking for mixed spice preferences, or add it if you want people to remember the heat.
- Salt and freshly ground black pepper: Taste as you go rather than seasoning all at once, since the sausage and shrimp both bring saltiness.
- Fresh parsley (2 tbsp, chopped): The green adds brightness at the end and keeps the dish from tasting one-note.
- Lemon wedges: Serve these on the side so people can squeeze fresh citrus over their portions exactly how they like it.
Instructions
- Brown the sausage first:
- Heat a tablespoon of olive oil in your large skillet over medium-high heat and let it get shimmering before you add the sausage rounds. The sausage needs about three to four minutes to develop those golden, slightly crispy edges that make it taste smoky and caramelized.
- Get the vegetables tender:
- Pour in the remaining olive oil, then add your sliced peppers and red onion, letting them cook together for about three to four minutes until they're soft but still have some firmness. Add the minced garlic in the last minute so it has time to release its flavor without burning into bitterness.
- Cook the shrimp through:
- Return the skillet to medium-high heat and add the shrimp, then sprinkle all your seasonings directly over them so every piece gets the spice blend. Stir constantly for the next two to three minutes, watching as they transform from translucent gray to that opaque pink that tells you they're perfectly done.
- Bring everything together:
- Return the sausage to the pan and give everything a final two-minute toss so the flavors marry and nothing gets cold. The whole dish should smell like a restaurant kitchen right now, which is how you know you're on track.
- Finish with brightness:
- Pull it off the heat, scatter the fresh parsley over the top, and serve immediately with lemon wedges so people can squeeze them over their portions.
Save 
Save There was this one Saturday morning when I made this for brunch instead of dinner, serving it on a bed of crispy hash browns for my partner who doesn't do keto, and it somehow felt like a celebration. The fact that we could both eat the same main dish and feel satisfied made me realize how powerful good seasoning and quality ingredients are. It turned into one of those meals that exists at the intersection of indulgent and virtuous, which is exactly where the best food lives.
Why This Skillet Works So Well
The genius of this dish is that it doesn't rely on cream sauces or complicated techniques to taste impressive—it's all about getting good color on your proteins and letting the spices do their job. The sausage brings the smoke, the shrimp brings the protein and sweetness, and the peppers give you texture and color that makes the plate actually look like you tried. I've learned that when you start with quality ingredients and real seasoning, you don't need much else to make something memorable.
Timing and Temperature Matter
Medium-high heat is your friend here because it gives you just enough time to cook everything through without drying it out, and the quick cooking means the vegetables stay crisp instead of collapsing into mush. I used to cook things slower and lower, thinking that was safer, but this dish taught me that confidence and heat are actually how you get flavor. Watch for the sizzle and the browning, not the clock, because every stove runs a little differently.
Serving and Sharing
This dish is naturally impressive even though it looks simple, which means it works for casual weeknight dinners and also for impressing guests who think keto food is boring. Serve it straight from the skillet if you're feeling confident, or plate it carefully if you want it to look polished. The lemon wedges are essential because they brighten everything at the last second and let people control their own acid balance.
- Make extra and eat the leftovers cold the next day for a quick lunch that actually tastes good.
- If you're meal prepping, this reheats beautifully in a skillet over medium heat with a splash of water to bring back the sizzle.
- The parsley isn't optional despite sounding like a garnish detail—it genuinely changes the flavor profile and prevents the dish from tasting one-dimensional.
Save 
Save This skillet has become one of those recipes I make when I want to feel like I'm taking care of myself without sacrificing flavor or satisfaction. It's proof that eating low-carb doesn't mean eating boring food.
Recipe FAQs
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly. Thaw them completely and pat dry before cooking to prevent excess moisture in the skillet.
- → What's the best sausage substitute for andouille?
Smoked chorizo, kielbasa, or any smoked pork sausage will work. For a lighter option, try turkey or chicken smoked sausage.
- → How can I reduce the spice level?
Simply omit the cayenne pepper and reduce the Cajun seasoning to half. You can always add more at the table if desired.
- → Can I meal prep this dish?
Absolutely. Store in airtight containers for up to 4 days. Reheat gently in a skillet over medium heat to maintain texture.
- → What vegetables can I add?
Zucchini, yellow squash, or okra would complement the flavors well. Add them during the pepper sauté step so they cook through properly.
- → Is this suitable for other diets?
Naturally gluten-free and low-carb. For Whole30, ensure your Cajun seasoning contains no sugar or additives.