Keto Shrimp And Sausage Skillet (One-Pan Dinner) That Brings Big Flavor Fast

Craving a low-carb dinner that still tastes like a cheat meal? This lineup of one-pan keto shrimp and sausage skillets hits hard on flavor, cleanup, and weeknight sanity. They’re smoky, saucy, and loaded with protein—AKA your new “don’t feel like cooking” plan. Ready to toss everything in a skillet and crush dinner in 30?

1. Cajun Sizzle Skillet With Garlicky Butter Bliss

This is the classic you’ll make on repeat—spicy, buttery, and done in minutes. The heat from Cajun seasoning hugs the shrimp while the smoked sausage adds big, savory depth. Perfect for busy nights when you want bold flavor without babysitting the stove.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage (andouille or kielbasa), sliced into coins
• 2 tbsp butter
• 1 tbsp olive oil
• 1 1/2 tbsp Cajun seasoning (look for low-sugar)
• 4 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 small zucchini, sliced into half-moons
• 1 small red bell pepper, sliced
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tbsp chopped parsley
• Kosher salt and black pepper, to taste

Instructions:

1. Pat the shrimp dry and toss with 1 tsp Cajun seasoning, a pinch of salt, and pepper.
2. Heat olive oil in a large skillet over medium-high. Sear the sausage until browned at the edges, 3–4 minutes. Transfer to a plate.
3. Add onion, zucchini, and bell pepper to the skillet. Season with 1/2 tsp salt. Sauté until crisp-tender, 4–5 minutes.
4. Push veggies to the sides. Melt butter in the center, add garlic, smoked paprika, and remaining Cajun seasoning. Stir 30 seconds until fragrant.
5. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink.
6. Return sausage to the pan, toss everything together, and squeeze in lemon juice. Taste and adjust seasoning. Finish with parsley and red pepper flakes if using.

Serve with cauliflower rice or over sautéed cabbage for extra crunch. Want it creamier? Stir in 2 tbsp of cream cheese off heat for a silky, spicy sauce—trust me, it slaps.

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2. Tuscan Garlic Cream Skillet You’ll Want To Eat With A Spoon

Think Italian steakhouse vibes, but keto and way faster. Creamy garlic sauce, sun-dried tomatoes, and wilted spinach make this skillet feel fancy with zero effort. It’s date-night energy in 20 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz Italian sausage (mild or hot), casings removed or sliced if pre-cooked
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/2 cup heavy cream
• 1/2 cup chicken broth (low-sodium)
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 3 cups baby spinach
• 1/2 cup grated Parmesan
• Salt and black pepper, to taste
• Fresh basil for garnish

Instructions:

1. Season shrimp with salt and pepper. Set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook Italian sausage, breaking it up, until browned and cooked through, 5–6 minutes. Transfer to a bowl.
3. Add remaining oil and 1 tbsp butter. Sear shrimp 1–2 minutes per side. Remove to the bowl with sausage.
4. Lower heat to medium. Add remaining butter, garlic, and sun-dried tomatoes. Sauté 1 minute.
5. Pour in chicken broth and heavy cream. Stir in Italian seasoning and red pepper flakes. Simmer 2–3 minutes to thicken slightly.
6. Stir in spinach until wilted, then add Parmesan. Taste and season with salt and pepper.
7. Return shrimp and sausage to the skillet. Toss to coat and warm through for 1 minute. Garnish with basil.

Serve over roasted spaghetti squash or a bed of garlicky sautéed mushrooms. FYI: leftovers thicken beautifully—add a splash of broth when reheating to revive the sauce.

3. Lemon-Herb Zing With Asparagus And Olive Pop

Bright, briny, and fresh, this skillet tastes like a seaside vacation. The combo of lemon, capers, and olives wakes up the shrimp, while the sausage keeps things hearty. It’s spring on a plate, any time of year.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz chicken sausage, sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small fennel bulb, thinly sliced (or 1 small onion)
• 1/2 cup pitted green olives, halved
• 2 tbsp capers, drained
• Zest and juice of 1 large lemon
• 1 tsp dry oregano
• 1 tsp garlic powder
• 1/4 tsp black pepper
• Salt, to taste
• 2 tbsp chopped fresh dill or parsley

Instructions:

1. Season shrimp with garlic powder, black pepper, and a pinch of salt. Set aside.
2. Heat olive oil in a skillet over medium-high. Sear chicken sausage until golden, 3–4 minutes. Transfer to a plate.
3. Add asparagus and fennel to the skillet with a pinch of salt. Sauté 3–5 minutes until crisp-tender.
4. Push veggies aside. Melt butter in the center, then add shrimp in a single layer. Cook 1–2 minutes per side until pink.
5. Return sausage. Add olives, capers, oregano, lemon zest, and lemon juice. Toss for 1 minute to marry flavors.
6. Remove from heat and finish with fresh dill or parsley. Taste and adjust salt.

Plate with herbed cauliflower mash or a simple arugula salad. Want extra richness? Drizzle with a spoon of good olive oil right before serving. IMO, it makes the lemon pop even more.

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4. Smoky Chipotle Lime Skillet With Charred Veg And Crunch

Smoky, spicy, limey—this one brings taco-night swagger without the tortillas. The chipotle heat plus crispy sausage edges make every bite loud in the best way. It’s the weeknight hero you’ll crave when you want something a little fiery.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz chorizo or smoked sausage, sliced
• 1 1/2 tbsp avocado oil
• 1 tbsp chipotle in adobo, minced (plus 1 tsp sauce)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 small red onion, sliced
• 1 small zucchini, diced
• 1 cup cauliflower florets, small
• Juice and zest of 1 lime
• 2 tbsp chopped cilantro
• Salt and black pepper, to taste
• Optional toppings: avocado slices, cotija, pickled jalapeños

Instructions:

1. Mix shrimp with chipotle, adobo sauce, cumin, chili powder, smoked paprika, salt, and pepper. Set aside.
2. Heat avocado oil in a large skillet over medium-high. Cook chorizo or smoked sausage until browned and crisp, 4–5 minutes. Remove to a plate.
3. Add onion, zucchini, and cauliflower. Season with a pinch of salt. Cook, stirring occasionally, until charred in spots and tender, 5–6 minutes.
4. Push veggies aside. Add shrimp in a single layer and cook 1–2 minutes per side.
5. Return sausage, toss everything together, and finish with lime juice and zest.
6. Garnish with cilantro and your favorite toppings.

Serve in lettuce cups or over cilantro-lime cauliflower rice. If you like it saucier, stir in 2 tbsp sour cream or Greek yogurt off heat for a quick chipotle crema—seriously good.

5. Ginger-Garlic Sesame Skillet For Takeout-Level Satisfaction

This one brings the glossy, savory vibes of your favorite stir-fry without the sugar crash. You’ll get punchy ginger, rich sesame oil, and a salty-sweet sauce that hugs every bite. It’s faster than delivery and way cleaner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz Chinese sausage (lap cheong) or low-carb smoked sausage, sliced
• 1 tbsp avocado oil
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 cups broccoli florets
• 1 small red bell pepper, sliced
• 2 green onions, sliced
• 2 tbsp tamari or coconut aminos
• 1 tbsp rice vinegar (unseasoned)
• 1 tsp fish sauce (optional but excellent)
• 1–2 tsp granular sweetener (allulose or erythritol), optional
• 1/4 tsp red pepper flakes or chili crisp, to taste
• 1 tbsp toasted sesame seeds
• Salt and black pepper, to taste

Instructions:

1. Season shrimp with a pinch of salt and pepper. In a small bowl, stir together tamari, rice vinegar, fish sauce, and sweetener if using. Set aside.
2. Heat avocado oil in a large skillet over medium-high. Brown the sausage 3–4 minutes. Transfer to a plate.
3. Add broccoli and bell pepper with a splash of water. Stir-fry 3–4 minutes until crisp-tender.
4. Push veggies to the side. Add sesame oil, garlic, and ginger. Stir 30 seconds until fragrant.
5. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink.
6. Return sausage and pour in the sauce. Toss 1–2 minutes until glossy and coated.
7. Finish with red pepper flakes, sesame seeds, and green onions. Taste and adjust seasoning.

Serve over sesame-fried cauliflower rice or a pile of crunchy shredded cabbage. Want extra umami? Add 1 tsp miso paste to the sauce next time. It’s a tiny tweak with huge payoff.

There you go: five one-pan keto shrimp and sausage dinners that actually make you excited to cook. They’re fast, flavorful, and flexible—so riff away with whatever veggies you’ve got. Grab a skillet, crank the heat, and dinner’s basically done. Enjoy!

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