Creamy Spicy Keto Shrimp And Sausage Skillet
Enjoy a quick and flavorful weeknight meal with this creamy, spicy, and satisfying keto shrimp and sausage skillet. This low-carb dish features tender shrimp, savory sausage, and vibrant bell peppers in a rich, velvety sauce with a zesty Cajun kick.
Equipment
- Large cast iron skillet
- Spacious bowl
- wooden spoon
Ingredients
- 1 pound large shrimp peeled and deveined
- 14 ounce chicken or turkey sausage sliced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic finely diced
- 1 small yellow onion diced
- 2 red bell peppers chopped into chunks
- 1/3 cup low-sodium vegetable broth
- 2 ounces full-fat cream cheese softened
- 1 teaspoon salt and pepper
- 1 3/4 cups heavy cream
- 1/2 cup grated Parmesan optional
- 1 tablespoon fresh parsley chopped
Instructions
Season and Sear the Proteins
- In a spacious bowl, combine the peeled and deveined shrimp with the sliced chicken or turkey sausage. Drizzle with two tablespoons of olive oil and sprinkle with two tablespoons of Cajun seasoning, tossing until each piece is coated.
- Heat a large cast iron skillet over medium-high heat until hot. Add the seasoned shrimp and sausage to the skillet and cook for about 5 minutes, stirring regularly, until the shrimp turn pink and the sausage is browned and cooked through. Remove the proteins from the skillet and set them aside on a plate.
Sauté the Aromatics and Build the Base
- In the same skillet, melt one tablespoon of unsalted butter. Add the diced yellow onion and sauté for 3-4 minutes, stirring until soft and translucent, scraping up any browned bits from the bottom of the pan.
- Next, add the chopped red bell peppers to the skillet and cook for an additional 2-3 minutes until they begin to soften. Then, stir in the finely diced garlic and cook for just 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Pour in the 1/3 cup of low-sodium vegetable broth to deglaze the pan. Use a wooden spoon to scrape up all the browned bits from the bottom of the skillet, incorporating them into the broth. Let the broth simmer gently for about a minute to reduce slightly and concentrate the flavors.
Craft the Creamy Sauce and Finish
- Reduce the heat to low. Whisk in the 1 3/4 cups of heavy cream and 2 ounces of softened, full-fat cream cheese until the cream cheese has completely melted and the sauce is smooth. Bring the sauce to a very gentle simmer, stirring occasionally, but do not let it come to a rolling boil.
- Season the sauce with one teaspoon of salt and pepper to taste, adjusting as needed. Stir in the 1/2 cup of grated Parmesan cheese, if using, until it melts into the sauce. Allow the sauce to simmer gently for another minute to thicken, or for an additional 2-3 minutes on low heat if you prefer a thicker consistency.
- Finally, add the cooked shrimp and sausage back into the skillet. Stir everything together gently, ensuring all the protein is coated in the creamy sauce. Garnish with one tablespoon of fresh chopped parsley and serve immediately over your favorite low-carb sides.
Notes
The Cream Cheese Advantage: Cream cheese adds richness and a subtle tang while also stabilizing the sauce, preventing it from breaking or separating. Controlling the Spice: Begin with a milder Cajun seasoning. For more heat, gradually add a pinch of cayenne pepper at the end until you reach your desired spice level. Importance of the Fond: After searing, scrape up the browned bits (fond) from the skillet with vegetable broth. This adds significant depth and richness to the sauce. Dry Your Shrimp: Always pat shrimp thoroughly dry before seasoning to ensure a good sear and prevent a rubbery texture. Don't Overcrowd the Pan: Cook shrimp and sausage in batches if necessary to avoid overcrowding, which can lead to steaming instead of browning. Gentle Simmer Only: When simmering cream sauces, keep the heat low and avoid a rolling boil to prevent curdling or breaking. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick. Avoid microwaving to prevent overcooking shrimp and affecting sauce texture. Meal Prep Tip: For meal prepping, slightly undercook the shrimp initially to ensure they finish cooking perfectly when reheated. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 750kcalCarbohydrates: 10gProtein: 45gFat: 55gSaturated Fat: 30gCholesterol: 250mgSodium: 1000mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 30mgCalcium: 150mgIron: 3mg
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