Keto Shrimp Skillet
Juicy shrimp, smoky sausage, crisp asparagus, earthy mushrooms, and zucchini all tossed in a fragrant blend of paprika, garlic, onion, thyme, and a kick of cayenne.
Ingredients
- 1/2 cup coconut oil
- 1 lb raw shrimp peeled and deveiend
- 1 lb smoked sausage sliced half moons
- 1 bunch asparagus spears
- 8 oz cremini mushrooms sliced
- 2 tbsp paprika
- 2 zuccini sliced half moons
- 4 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried thyme leaves
- 1 tsp finely ground sea salt
- 1/2 tsp cayenne pepper
- 1/4 cup fresh parsley chopped
Instructions
- Melt the coconut oil in a large skillet over medium heat.
- Add the sliced smoked sausage, asparagus, mushrooms, zucchini, paprika, garlic powder, onion powder, thyme, sea salt, and cayenne. Stir well to coat everything in the spices and oil.
- Cook, stirring often, for 8–12 minutes until the veggies are tender-crisp and the sausage is browned and fragrant.
- Add the raw shrimp to the skillet. Cook 3–5 minutes, stirring occasionally, until the shrimp turn pink and opaque (don’t overcook—they’ll keep cooking a bit off heat).
- Remove from heat, divide among 4 serving bowls, sprinkle with fresh chopped parsley, and enjoy hot
- Optional: Serve over cauliflower rice for extra volume and that classic gumbo feel.