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Keto Cajun Shrimp

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Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Servings: 4 large servings

Intensity: Moderate / Intermediate

If you are craving big, bold, authentic Southern flavors without the heavy carbohydrates, this Keto Cajun Shrimp recipe is an absolute showstopper. Featuring tender, succulent shrimp and savory smoked sausage tossed in robust Cajun spices, baked right inside hollowed-out tender cabbage heads, this dish delivers an explosion of taste and texture while keeping net carbs exceptionally low.

It is a creative, gourmet take on traditional low-carb comfort food that bridges the gap between deep-south seasoning and healthy wellness cooking. Whether you are meal-prepping for the week, planning a cozy weekend dinner, or looking to impress guests with a stunning presentation, these savory Cajun shrimp bowls check every single box.

Why You Will Love This Recipe

  • Bold Cajun Flavor: Packed with authentic smoked sausage, zesty spices, and sweet, succulent shrimp.

  • Clever Low-Carb Presentation: Using hollowed-out cabbage heads as natural baking bowls locks in moisture and infuses the vegetable with incredible savory juices.

  • High-Protein & Keto-Friendly: Keeps carbohydrates minimal while delivering a hearty, satisfying protein punch.

  • Visually Striking: Looks like it came straight out of a high-end coastal restaurant kitchen.

Equipment Needed

  • Large skillet or cast-iron pan

  • Chef’s knife and cutting board

  • 9×13-inch glass baking dish

  • Mixing bowl and spatula

Ingredients

The Cajun Base & Filling

  • 2 small heads of green cabbage, cored and hollowed out slightly to create deep cups

  • 1 lb large shrimp, peeled and deveined

  • 8 oz smoked andouille sausage, sliced into rounds

  • 1 tablespoon olive oil or avocado oil

  • 2 tablespoons unsalted butter

  • 1/2 medium yellow onion, diced

  • 1/2 green bell pepper, diced

  • 1/2 red bell pepper, diced

  • 2 cloves garlic, minced

The Seasoning Blend

  • 1.5 tablespoons Cajun seasoning (ensure no added sugars or fillers)

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper (adjust to your preferred heat level)

  • Salt and freshly ground black pepper, to taste

  • Chopped green onions, for garnish

Step-by-Step Instructions

Step 1: Prep and Soften the Cabbage Bowls

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish and set it aside.

  2. Rinse the whole heads of green cabbage. Slice off a thin portion of the bottom so they sit flat, then cut off the top and carefully scoop out the center to create deep, bowl-like cavities, leaving a sturdy outer wall of leaves.

  3. Place the hollowed cabbage bowls into your prepared baking dish. Cover the dish tightly with aluminum foil and bake for 15 minutes to soften the cabbage structure slightly before adding the filling.

Step 2: Cook the Sausage and Aromatics

  1. While the cabbage pre-bakes, heat a large skillet or cast-iron pan over medium-high heat with 1 tablespoon of olive oil.

  2. Add the sliced andouille sausage rounds and sear for 4 to 5 minutes until nicely browned and caramelized on the edges. Remove the sausage with a slotted spoon and set aside.

  3. In the same skillet with the remaining savory sausage oils, melt the 2 tablespoons of butter.

  4. Add the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 3 to 4 minutes until tender and fragrant. Stir in the minced garlic and cook for 1 more minute.

Step 3: Sear the Cajun Shrimp

  1. Pat the peeled and deveined shrimp completely dry with paper towels. Season them generously with half of your Cajun seasoning, smoked paprika, salt, and pepper.

  2. Add the seasoned shrimp directly into the skillet with the sautéed vegetables. Cook for 2 to 3 minutes, flipping halfway through, just until the shrimp turn pink and opaque. Do not overcook.

  3. Return the seared andouille sausage back into the skillet with the shrimp and vegetables. Toss everything together to combine the rich flavors.

Step 4: Assemble and Bake

  1. Remove the pre-baked cabbage bowls from the oven and carefully discard the foil. You may notice some flavorful liquid accumulated at the bottom—leave it or spoon a bit over the cabbage.

  2. Generously spoon the hot shrimp, sausage, and pepper mixture directly into the cavities of each warm cabbage bowl, piling them high. Sprinkle the remaining Cajun seasoning over the top for an extra flavor kick.

  3. Return the uncovered baking dish to the oven and bake at 375°F (190°C) for 15 to 18 minutes, allowing the flavors to meld together and the cabbage edges to turn tender and lightly golden.

Step 5: Garnish and Serve

  1. Remove from the oven and let rest for 5 minutes so the internal juices settle.

  2. Garnish with freshly chopped green onions and serve warm straight from your baking dish.

Chef’s Tips for Success

  • Choose Quality Andouille: Authentic andouille sausage provides a deep, smoky, spicy foundation that defines traditional Cajun cooking. If you prefer less heat, a mild smoked pork sausage works wonderfully.

  • Don’t Overcook the Shrimp: Since the shrimp will bake a second time inside the cabbage bowls, ensure they are just barely cooked through in the skillet so they stay juicy and tender.

  • Cabbage Prep: Pre-steaming or pre-baking the cabbage cups is a crucial step; it ensures the vegetable cooks at the same rate as the quick-cooking seafood.

Nutrition Information

Serving size: 1 stuffed cabbage bowl (1/4th of recipe)

  • Calories: 365 kcal

  • Total Carbohydrates: 8.4 g

    • Dietary Fiber: 3.1 g

    • Sugars: 4.2 g

  • Net Carbs: 5.3 g

  • Protein: 31.2 g

  • Total Fat: 22.5 g

    • Saturated Fat: 8.1 g

  • Sodium: 740 mg

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