Low Carb Cajun Shrimp Skillet – Fast, Flavorful, and Weeknight-Friendly

This Low Carb Cajun Shrimp Skillet brings bold flavor, fresh veggies, and tender shrimp together in one pan. It’s bright, spicy, and ready in about 20 minutes, which makes it perfect for busy nights. You get the satisfying punch of Cajun seasoning without the heavy carbs.

It’s easy enough for a Tuesday but exciting enough for company. If you love big taste with minimal fuss, this is your kind of meal.

Low Carb Cajun Shrimp Skillet - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons Cajun seasoning (store-bought or homemade; see note below)
• 2 tablespoons olive oil (or avocado oil)
• 1 tablespoon butter (optional, for richness)
• 1 small red onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika (boosts flavor if your Cajun mix is mild)
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

 

• Pat the shrimp dry. Moisture makes them steam instead of sear. Add 1 tablespoon olive oil and 1 tablespoon Cajun seasoning to the shrimp. Toss to coat and set aside while you prep the veggies.
• Preheat the skillet. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned. Remove to a plate.
• Sauté the aromatics. Lower heat to medium. Add butter to the skillet. Add the onion and peppers with a pinch of salt. Cook 3–4 minutes until softened and a little charred at the edges.
• Add zucchini and spices. Stir in zucchini, garlic, the remaining 1 tablespoon Cajun seasoning, smoked paprika, and red pepper flakes if using. Cook 3–4 minutes, stirring occasionally, until zucchini is just tender but not mushy.
• Return the shrimp. Add the shrimp back to the pan. Squeeze in lemon juice and toss for 30–60 seconds to warm through. Taste and season with salt and pepper as needed.
• Finish and serve. Remove from heat. Sprinkle with parsley. Serve hot with extra lemon wedges.

What Makes This Special

This skillet hits the sweet spot of simple and impressive. Shrimp cook fast, so you get dinner on the table quickly without sacrificing flavor.

The Cajun seasoning brings smoky heat, while bell peppers, zucchini, and onions add color, crunch, and freshness. It’s naturally low in carbs, gluten-free, and packed with protein. Best of all, everything happens in one skillet, so cleanup is minimal.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons Cajun seasoning (store-bought or homemade; see note below)
• 2 tablespoons olive oil (or avocado oil)
• 1 tablespoon butter (optional, for richness)
• 1 small red onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika (boosts flavor if your Cajun mix is mild)
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• Juice of 1/2 lemon, plus wedges for serving
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Note on Cajun seasoning: Look for a blend with paprika, garlic powder, onion powder, thyme, oregano, and cayenne.

If yours is salty, reduce added salt and taste as you go.

Instructions

1. Pat the shrimp dry. Moisture makes them steam instead of sear. Add 1 tablespoon olive oil and 1 tablespoon Cajun seasoning to the shrimp. Toss to coat and set aside while you prep the veggies.
2. Preheat the skillet. Heat a large skillet over medium-high heat.

   Add 1 tablespoon olive oil. When it shimmers, add the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned.

   Remove to a plate.

3. Sauté the aromatics. Lower heat to medium. Add butter to the skillet. Add the onion and peppers with a pinch of salt.

   Cook 3–4 minutes until softened and a little charred at the edges.

4. Add zucchini and spices. Stir in zucchini, garlic, the remaining 1 tablespoon Cajun seasoning, smoked paprika, and red pepper flakes if using. Cook 3–4 minutes, stirring occasionally, until zucchini is just tender but not mushy.
5. Return the shrimp. Add the shrimp back to the pan. Squeeze in lemon juice and toss for 30–60 seconds to warm through.

   Taste and season with salt and pepper as needed.

6. Finish and serve. Remove from heat. Sprinkle with parsley. Serve hot with extra lemon wedges.

Keeping It Fresh

This dish tastes best right off the stove when the shrimp are tender and the veggies are crisp-tender.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to avoid overcooking the shrimp. Skip the microwave if you can; it can make the shrimp rubbery.

If you plan to meal prep, cook the veggies fully and cook the shrimp fresh right before serving for the best texture.

Why This is Good for You

Shrimp are a great source of lean protein and contain important nutrients like selenium, iodine, and B12. The low-carb veggies deliver fiber, vitamin C, and antioxidants without weighing you down. Using olive oil and a small amount of butter keeps the fats balanced while adding flavor.

The spices in Cajun seasoning aren’t just tasty; they bring compounds that may support metabolism and inflammation control. It’s a satisfying meal that keeps energy steady and supports a lower-carb lifestyle.

Common Mistakes to Avoid

• Overcooking the shrimp: They go from perfect to rubbery fast. Pull them as soon as they turn opaque and pink.
• Skipping the pat-dry step: Excess moisture stops browning and dilutes flavor.
• Crowding the pan: Cook shrimp in a single layer for a proper sear.

  If needed, do it in two batches.

• Using too much salty seasoning: Cajun blends vary. Taste before adding extra salt.
• Letting veggies go mushy: Keep heat medium-high and stir occasionally. You want a little char and some crunch.
• Not balancing heat and acid: The squeeze of lemon brightens the spice and makes the whole dish pop.

Variations You Can Try

• Andouille twist: Add sliced andouille sausage for smoky depth.

  Brown it before the shrimp, then proceed as written.

• Extra greens: Toss in a few handfuls of baby spinach at the end. It wilts in about 30 seconds and boosts nutrients.
• Creamy version: Stir in 2–3 tablespoons heavy cream or coconut cream at the end for a silky, low-carb sauce.
• Tomato kick: Add a handful of halved cherry tomatoes with the zucchini for a fresh burst.
• Cauliflower side: Serve over cauliflower rice for a heartier plate that stays low-carb.
• Herb swap: Use cilantro instead of parsley for a brighter, slightly peppery finish.
• Veggie swap: Try yellow squash, asparagus, or green beans if that’s what you have on hand.
• Milder option: Use a mild Cajun blend and skip the red pepper flakes. You still get flavor without the heat.

FAQ

Can I use frozen shrimp?

Yes.

Thaw them in the fridge overnight or in a bowl of cold water for 15–20 minutes. Pat them very dry before seasoning to ensure a good sear.

What can I use instead of Cajun seasoning?

A quick mix of paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and a pinch of cayenne works well. Adjust the salt to taste.

How spicy is this dish?

It depends on your Cajun blend.

Many are medium-spicy. For less heat, choose a mild blend and skip the red pepper flakes. For more heat, add more cayenne or flakes at the end.

Can I make this dairy-free?

Yes.

Use only olive or avocado oil and skip the butter. The dish still tastes rich and vibrant.

What’s the best skillet to use?

A large cast-iron or stainless steel skillet works best for browning. Nonstick is fine too, but you may not get the same sear.

How do I keep shrimp from getting rubbery when reheating?

Reheat over low heat for just 1–2 minutes with a splash of liquid.

Avoid high heat and long cook times.

Is this meal keto-friendly?

Yes. It’s naturally low in carbs and high in protein and healthy fats. Stick with low-carb veggies and avoid sugary sauces.

Can I add sauce?

If you want saucy, deglaze the pan with a splash of chicken broth and add a small pour of heavy cream or coconut milk.

Simmer briefly, then toss with shrimp.

What should I serve with it?

Cauliflower rice, sautéed greens, or a simple side salad with lemon vinaigrette all pair well and keep the meal light.

Can I use pre-cooked shrimp?

You can, but add them at the very end just to warm through for 30–60 seconds. Pre-cooked shrimp toughen quickly if heated too long.

Wrapping Up

This Low Carb Cajun Shrimp Skillet delivers big flavor with minimal effort. It’s vibrant, satisfying, and flexible enough to suit your pantry and your spice tolerance.

Keep the shrimp tender, the veggies crisp, and finish with fresh lemon for balance. Whether you’re cooking for one or feeding a crowd, this one-pan dinner earns a spot in your regular rotation. It’s fast, wholesome, and reliably delicious.