20-Min Easy Keto Shrimp and Sausage Skillet

You know those nights when you need something delicious, healthy, and on the table fast? That’s exactly why my Easy Keto Shrimp and Sausage Skillet has become my go-to lifesaver. I’m talking 20 minutes from pan to plate—no kidding. The smoky sausage, plump shrimp, and colorful veggies come together with just the right kick of spices to make a low-carb dinner that doesn’t feel like “diet food.” Trust me, this dish is so good, even the carb-lovers in your house will be sneaking bites. Plus, it’s packed with protein and flavor, keeping you full without wrecking your keto goals. Now, let’s get cooking!

Why You’ll Love This Easy Keto Shrimp and Sausage Skillet

This skillet meal is my weeknight hero, and here’s why:

• Fast & fuss-free: Done in under 30 minutes—perfect when you’re hangry and impatient (like me).
• Low-carb magic: Packed with protein and healthy fats to keep you full without the carb crash.
• Flavor bomb: Smoky sausage, sweet shrimp, and a hint of spice make every bite irresistible.
• One-pan wonder: Minimal cleanup means more time for Netflix (or second helpings).

Seriously, this Easy Keto Shrimp and Sausage Skillet checks all the boxes—it’s the kind of meal you’ll crave even when you’re not watching carbs!

Ingredients for Easy Keto Shrimp and Sausage Skillet

Here’s everything you’ll need to make this flavor-packed skillet (measurements matter, folks!):

• 1 lb shrimp, peeled and deveined (tails on or off—your call!)
• 12 oz smoked sausage, sliced into coins (I use Andouille for extra kick)
• 2 tbsp olive oil (the good stuff—none of that “light tasting” nonsense)
• 1 bell pepper, diced (go colorful—red, yellow, or orange)
• 1 small onion, diced (yellow or white both work great)
• 2 cloves garlic, minced (or 1 tsp pre-minced if you’re lazy like me)
• 1 tsp paprika (smoked if you’ve got it)
• 1/2 tsp salt (start with this—you can always add more)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1/4 tsp red pepper flakes (omit if you’re spice-shy)
• 1 tbsp fresh parsley, chopped (for that pop of green at the end)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! Here’s how to adapt:

• Sausage swap: Kielbasa or chorizo work beautifully—just check carb counts.
• Shrimp shortcut: Frozen pre-cooked shrimp thaw fast (pat them dry!).
• Veggie variations: Throw in zucchini or mushrooms if you’ve got ’em.
• Heat adjustment: Half the red pepper flakes for mild, double for “whoa!”
• Garlic hack: Powder works in a pinch (use 1/4 tsp).

The beauty of this Easy Keto Shrimp and Sausage Skillet? It’s forgiving—make it yours!

Equipment You’ll Need

No fancy gadgets required—just these trusty basics:

• Large skillet (12-inch is perfect—cast iron if you want extra flavor)
• Wooden spoon or spatula (for stirring without scratching)
• Sharp knife (to tackle those veggies and sausage)
• Cutting board (the bigger, the better for easy prep)

That’s it! (Unless you count the appetite you’ll work up while cooking.)

How to Make Easy Keto Shrimp and Sausage Skillet

Ready to whip up this flavor-packed skillet? Follow these simple steps—I promise it’s easier than deciding what to binge-watch tonight!

Step 1: Cook the Sausage

Heat olive oil in your skillet over medium heat. When it shimmers (that’s your cue it’s hot enough), add the sliced sausage. Let it sizzle untouched for 2 minutes—this builds that gorgeous brown crust. Stir occasionally for about 5 minutes total until the sausage gets those irresistible caramelized edges. Your kitchen should smell amazing right about now!

Step 2: Sauté the Vegetables

Push the sausage to one side (no need to remove it!) and toss in your diced bell pepper and onion. Stir everything together and let the veggies soften for about 3 minutes—you want them just tender, not mushy. Add the minced garlic last (it burns easily!) and stir for 30 seconds until fragrant. At this point, I usually sneak a bite… for quality control, obviously.

Step 3: Add Shrimp & Seasonings

Now the fun part! Nestle the shrimp into the mixture and sprinkle all your spices evenly over everything. Stir gently to coat. Cook for about 4 minutes, just until the shrimp turn from gray to pink and curl into little “C” shapes—that’s your sign they’re done. Don’t walk away now, or you’ll end up with rubbery shrimp (we’ve all been there). Finish with a shower of fresh parsley, and you’re golden!

Tips for the Best Easy Keto Shrimp and Sausage Skillet

After making this skillet more times than I can count, here are my foolproof tricks for perfection:

• Shrimp shortcut: Pre-cooked shrimp cuts cooking time in half—just toss them in at the end to warm through.
• Spice control: Start with half the red pepper flakes, then taste and add more if you dare!
• Shrimp watch: They cook FAST—pull them off heat as soon as they turn pink and curl (no one likes rubbery shrimp).
• Sausage tip: Pat slices dry before cooking for better browning (wet sausage steams instead of sears).
• Veggie trick: Dice everything roughly the same size so they cook evenly—no onion giants among pepper dwarfs!

Remember: This Easy Keto Shrimp and Sausage Skillet is your canvas—have fun with it!

Serving Suggestions

Pile this Easy Keto Shrimp and Sausage Skillet high on cauliflower rice—it soaks up all those delicious juices beautifully. For a crisp contrast, I love it with a simple arugula salad tossed in lemon vinaigrette. Sometimes I’ll add extra veggies right into the skillet if I’m feeling extra hungry—asparagus or zucchini work like a charm!

Storage & Reheating

Leftovers? Lucky you! Just pop your Easy Keto Shrimp and Sausage Skillet into an airtight container—it’ll stay fresh in the fridge for up to 2 days. When reheating, go low and slow: warm it gently in a skillet over medium-low heat (about 3-4 minutes) to keep the shrimp tender. Microwave works in a pinch, but don’t blast it—those 30-second bursts with stirring in between make all the difference. Pro tip: A splash of broth or lemon juice brings back that fresh-cooked magic!

Nutritional Information

Okay friends, let’s talk numbers—but don’t worry, these are the good kind! These estimates are for one hearty serving (about 1/4 of the skillet):

• Calories: 350 (perfect for keeping you full without overdoing it)
• Carbs: 6g total (with 1g fiber, so just 5g net carbs—woohoo!)
• Protein: 28g (hello, muscle fuel!)
• Fat: 24g (the good kind from olive oil and quality sausage)

Remember: These are estimates based on my exact ingredients—your numbers might dance a bit depending on your sausage brand or veggie sizes. But one thing’s certain: this Easy Keto Shrimp and Sausage Skillet keeps you firmly in fat-burning mode while tasting like a cheat meal. Now that’s what I call a win!

FAQs About Easy Keto Shrimp and Sausage Skillet

Q1. Can I use frozen shrimp for this keto skillet recipe?
Absolutely! Frozen shrimp work like a charm—just thaw them overnight in the fridge or run them under cool water for quicker results. Pat them dry really well before cooking (wet shrimp steam instead of sear). Pro tip: Buy peeled and deveined frozen shrimp to save even more time on busy nights!

Q2. Is this recipe dairy-free?
You bet! This Easy Keto Shrimp and Sausage Skillet is naturally dairy-free—no cheese, cream, or butter needed. The richness comes from olive oil and that flavorful sausage. If you want to add a creamy element, a dollop of dairy-free yogurt or coconut cream at the end works beautifully.

Q3. What’s the best sausage for low carb dinners like this?
I’m obsessed with Andouille for its smoky kick, but any fully cooked smoked sausage works—just check the label for hidden sugars. Kielbasa, chorizo, or even chicken sausage are great options. Aim for sausages with 1g carb or less per serving to keep it keto-friendly.

Q4. How can I make this spicier/milder?
This recipe is your playground! For milder flavor, skip the red pepper flakes and use sweet paprika instead. Want more heat? Double the red pepper flakes or add a pinch of cayenne. My husband always drizzles hot sauce over his—Frank’s RedHot is his go-to.

Q5. Can I meal prep this healthy low carb dinner?
Totally! Cook the full batch and divide into airtight containers for up to 2 days. The flavors actually get better as they mingle! For longer storage, freeze portions (without parsley) for up to a month. Thaw overnight and reheat gently—I like to add fresh parsley after reheating for that bright, just-made taste.

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