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

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

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

Method
 

  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.