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Keto Cajun Shrimp and Sausage Bowls – Spicy, Satisfying, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) large shrimp, peeled and deveined, patted dry
  • 12 oz (340 g) smoked andouille or kielbasa sausage, sliced into 1/4-inch rounds
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small yellow onion, sliced
  • 2 cups cauliflower rice (store-bought or homemade)
  • 2 tbsp avocado oil (or olive oil), divided
  • 2 tbsp unsalted butter
  • 3–4 tsp Cajun seasoning (store-bought or homemade; see note)
  • 1/2 tsp smoked paprika (optional, for extra smokiness)
  • 1/4 tsp cayenne (optional, for more heat)
  • 2 cloves garlic, minced
  • Juice of 1/2 lemon
  • Salt and black pepper, to taste
  • Fresh parsley or green onions, chopped, for garnish
  • Optional add-ins: 1 small zucchini (sliced), a handful of cherry tomatoes (halved), or 1/2 cup mushrooms (sliced)

Method
 

  1. Prep the shrimp and sausage: Pat shrimp very dry with paper towels. Toss shrimp with 1–2 tsp Cajun seasoning, a pinch of salt, and black pepper. Slice the sausage into rounds.
  2. Heat the skillet: Use a large cast-iron or stainless-steel skillet for best sear. Add 1 tbsp oil over medium-high heat until shimmering.
  3. Brown the sausage: Add the sliced sausage. Cook 3–5 minutes, flipping occasionally, until browned and slightly crisp. Remove to a plate and keep warm.
  4. Cook the veggies: In the same skillet, add the remaining 1 tbsp oil. Add onion and bell peppers (and optional zucchini or mushrooms). Season with a pinch of salt, 1 tsp Cajun seasoning, and the smoked paprika. Cook 4–6 minutes, stirring occasionally, until tender-crisp with a bit of char. Transfer to the plate with the sausage.
  5. Sear the shrimp: Return the skillet to medium-high. Add 1 tbsp butter. When melted and foamy, add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly seared. Don’t overcrowd; cook in batches if needed. Remove shrimp and set aside.
  6. Build the Cajun butter: Reduce heat to medium. Add the remaining 1 tbsp butter and minced garlic. Sauté 30 seconds until fragrant. Stir in lemon juice and, if you like it spicier, a pinch of cayenne. Taste and adjust salt and Cajun seasoning.
  7. Combine: Return sausage and veggies to the skillet. Toss to coat in the Cajun butter. Gently fold in the shrimp just to warm through, 30–60 seconds.
  8. Cook the cauliflower rice: In a separate pan, sauté cauliflower rice with a drizzle of oil and a pinch of salt and pepper over medium heat for 3–5 minutes until hot and tender, not soggy. Optionally season with a light sprinkle of Cajun seasoning.
  9. Assemble the bowls: Spoon cauliflower rice into bowls. Top with the shrimp, sausage, and veggie mix. Garnish with chopped parsley or green onions. Serve with extra lemon wedges.