Low Carb Shrimp and Sausage Skillet
Low Carb Shrimp and Sausage Skillet is a one pan little 20-minute wonder with a little spice, zest and kick of flavor.
- 1 tbsp Olive oil
- 1 Onion small peeled and diced
- 2 cloves Garlic
- 13 oz Turkey Sausage (precooked) – (gluten-free, if you have gluten issues)
- 3 stalks Celery (remove strings) and sliced
- 1 cup Zucchini
- 1 cup Red bell pepper
- 1 pound Shrimp
(deveined peeled and tail removed) – dried well.
- 1 tbsp Cajun seasoning
- Salt and pepper
- 1/2 tsp Red pepper flakes
or to desired heat level (optional)
- 1 tbsp Butter
- 4 leaves Kaffir lime leaves sliced thinly and vein removed or 1 teaspoon of grated lime zest)
In a large skillet add olive oil, onion and garlic and saute until just translucent. Add the sliced precooked turkey sausage and heat for a couple of minutes until lightly golden brown. Remove turkey sausage and onion mixture from the pan into a large bowl and set aside.
Add celery to pan and stir fry until just aldente. Add the sliced zucchini and red bell pepper and cook just until fork tender. Remove the vegetables from the pan and add to the bowl you have your turkey sausage and onion mixture.
Add a little extra olive oil to the pan if needed and add your shrimp. Make sure your shrimp are really dried with a paper towel BEFORE adding to the pan. Stir fry for a couple of minutes until turn pink and no longer translucent.
Add the turkey, onion and vegetable mixture back to the pan with the shrimp, add your Cajun seasoning, salt and pepper to taste, butter and kaffir lime leaves and cook for one more minute.
You can exchange 1 teaspoon of lime zest for kaffir lime leaves.
You can use any vegetables you desire in this recipe. We just happened to have celery, zucchini and red bell peppers. Garlic and onions are always a must but really beyond that anything your heart desires would be delicious in here.
The order of putting items in the pot depends on the type of vegetables you are using. The harder vegetables such as celery go in first and then a bit later you can add the zucchini and red bell pepper that take a shorter time to cook.
Serving: 1g | Calories: 356kcal | Carbohydrates: 9g | Protein: 42g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 362mg | Sodium: 1487mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2456IU | Vitamin C: 63mg | Calcium: 215mg | Iron: 4mg