Keto Cajun Shrimp
Keto · 4 servings · US measures · 5 min publisher preparation per four-serving batch
Total time: 20 min
Keto Cajun Shrimp. Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Use peeled, deveined raw shrimp and a large skillet. | ||
| Cook shellfish until the flesh is pearly white and opaque. | ||
| Melt half butter medium; add garlic, shrimp and spices, toss; cook 3–4 min. | Once shrimp pink and tender after 3–4 min, add remaining butter and cream; stir into sauce. | |
Ingredients
- 1 lb Shrimpraw; peeled and deveined
- ½ tbsp minced garlic
- ½ tbsp paprika
- 1 tsp Italian seasoning
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp red pepper
- ¼ tsp pepper
- 2 tbsp butterdivided
- ¼ cup heavy cream
Before you start
- Lidded skillet
- Mixing bowl
- Instant-read thermometer
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Sauté
Heat skillet over medium and melt half the butter. Add garlic and shrimp, scatter paprika, Italian seasoning, onion powder, garlic powder, salt, red pepper and black pepper over them, and toss to coat.
- Sauce
Cook shrimp for 3–4 minutes until pink and tender. Stir in remaining butter and cream to make a creamy sauce.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: 181 kcal; protein: 23.4 g; total carbs: 1.9 g; fiber: 0.6 g; net carbs: 1.3 g
Publisher estimate per original portion; proportional ingredient scaling preserves that portion.
Listed allergens: crustacean shellfish, milk. Check purchased labels and cross-contact.
First-cook checks
- The publisher lists 15 minutes of cooking, although the shrimp stage takes 3–4 minutes and the sauce-stirring time is unspecified.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Annie. This adaptation has not been kitchen-tested.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Annie: Keto Cajun Shrimp
https://thebestketorecipes.com/keto-cajun-shrimp-one-pan-20-minutes/ - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.