This Cajun Garlic Shrimp recipe combines a creamy garlic sauce and Cajun spices. This easy low-carb dinner tastes delicious, but is simple to make and can prepared in less than 20 minutes. This recipe works for low-carb, gluten-free, grain-free, Banting, Atkins and ketogenic diets.
This Cajun garlic shrimp recipe boasts shrimp sautéed in butter, then drenched in a creamy garlic sauce with a good dose of Cajun spices. Hints of white wine vinegar add to the complexity of flavor and a touch of red pepper flakes gives it a pop of heat. The end result is a shrimp dish everyone will love.
I almost always have a bag of frozen shrimp in the freezer. It’s my go-to if the refrigerator is getting empty, but I need something to make for dinner. Shrimp is quick to defrost and quick to cook. It works with a myriad of flavors and generally I can find something in my kitchen to turn it into a tasty meal.
This shrimp dish is one of the meals developed from my “dinner emergency” bag of shrimp. The recipe uses ingredients you probably have in your kitchen already. It’s not only fast and easy to prepare, but uses only one skillet to make, so clean-up is a flash too.
One of the ingredients in this recipe is Cajun seasoning. Using a pre-mixed seasoning can be a great timesaver because there are fewer herbs and spices to measure. Be a bit careful in choosing your Cajun seasoning as some blends contain flavor enhancers such as MSG. Try to find one with ingredients listed as herbs you recognize, such as this one. Be wary of those mixes listing “spices” as an ingredient as it is a word companies use to disguise ingredients such as MSG. Of course, each blend will taste a bit different and some are hotter than others, so find one you love and feel free to alter the amount you put in this dish.
This Cajun garlic shrimp recipe makes a quick, easy to prepare and delicious low-carb dinner. It’s easy to clean up and made with common ingredients you may already have in your kitchen. Enjoy!
- 2 Tablespoons pasture-raised butter, divided
- 12 ounces shrimp, shelled, deveined and dried using a paper towel
- salt and pepper to taste
- 1 small onion, minced
- 1 clove garlic, crushed
- 1 Tablespoon white wine vinegar
- 1/2 cup grass-fed heavy cream
- 1 teaspoon (more or less to taste) Cajun seasoning
- 1 dash red pepper flakes
- 1 Tablespoon parsley
- Preheat a large skillet over medium high heat. Add one tablespoon butter, reserving the other tablespoon for later.
- When butter has melted and stops bubbling, add shrimp to pan, spreading them to make one layer.
- Allow shrimp to cook until the first side is slightly brown, then turn to brown the other side.
- When shrimp have browned on the second side and are opaque all the way through, remove them from pan to a plate, using a slotted spoon.
- Add the second tablespoon of butter to the pan. When butter stops bubbling, add the onion.
- Cook onion until edges start to brown and onion becomes translucent. Add garlic and cook, stirring constantly for about 1 minute.
- Stir in vinegar and cook, scraping up browned bits, until vinegar is almost completely evaporated, 1-2 minutes. Add cream, Cajun seasoning and red pepper flakes and stir.
- Bring mixture to a simmer, stirring occasionally.
- When mixture reaches a simmer, turn heat to low and simmer, stirring occasionally, until thick enough to coat a spoon.
- Add shrimp with any juices that have collected. Stir for a few minutes until shrimp is heated through. Season with salt and pepper as desired. Stir in parsley.
- Taste and adjust seasonings, if necessary.
- Calories: 204
- Fat: 12.6 grams
- Carbs: .7 gram
- Fiber: .2 gram
- Protein: 21.8 grams
- Net carbs: .5 gram