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Keto Creamy Cajun Shrimp Skillet - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds raw shrimp, peeled and deveined (large or extra-large)
  • 2 tablespoons butter (or ghee)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced thin (optional but great for color and crunch)
  • 1 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1/2 cup chicken broth (low sodium)
  • 3–4 teaspoons Cajun seasoning (store-bought or homemade)
  • 1/2 teaspoon smoked paprika (optional for extra depth)
  • 1/4 teaspoon red pepper flakes (optional for more heat)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 ounces cream cheese, softened and cubed (optional for extra creaminess)
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Fresh parsley or green onions, chopped, for garnish
  • Cauliflower rice or sautéed zucchini noodles, for serving (optional)

Method
 

  1. Prep the shrimp. Pat the shrimp very dry with paper towels. Toss with 1–2 teaspoons of the Cajun seasoning, a pinch of salt, and black pepper. Dry shrimp sear better and won’t steam in the pan.
  2. Sear the shrimp. Heat a large skillet over medium-high. Add 1 tablespoon butter and the olive oil. When hot and shimmering, add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned. Transfer to a plate. Don’t overcook—they’ll finish in the sauce.
  3. Sauté aromatics. Drop heat to medium. Add the remaining 1 tablespoon butter. Stir in onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds, stirring to avoid burning.
  4. Build the sauce base. Stir in the remaining Cajun seasoning, smoked paprika, and red pepper flakes. Toast the spices for 15–20 seconds. Pour in chicken broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly.
  5. Add the cream. Stir in heavy cream. Bring to a gentle simmer, not a rolling boil. If using cream cheese, whisk in the cubes until melted and smooth. The sauce should look glossy and slightly thickened.
  6. Return the shrimp. Slide the shrimp and any juices back into the skillet. Toss to coat and warm through, 1–2 minutes. Squeeze in the lemon juice and taste. Adjust with salt, pepper, or more Cajun seasoning as needed.
  7. Finish and serve. Sprinkle with chopped parsley or green onions. Serve over cauliflower rice, zucchini noodles, or sautéed spinach. Spoon extra sauce over the top—it’s the best part.