Cajun Shrimp
Cajun Shrimp are the perfect protein option when preparing a simple, satisfying low carb, keto-friendly, gluten free meal. Full of flavor and perfectly spiced, this delicious dish takes only 5 minutes to make.
Servings: 25 shrimps
Calories: 32kcal
Ingredients
- 1 lb (21-25) frozen jumbo shrimp peeled, deveined (thawed)
- 3 tablespoons salted sweet cream butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced garlic
- 2 tablespoons creole seasoning I used Tony Chachere’s Original Creole Seasoning
Instructions
- If the thawed shrimp still has the tails attached, cut the tails off.
- Use paper towels to pat dry the thawed shrimp.
- Add the butter and olive oil to a 12 inch skillet over medium high heat. Stir occasionally until the butter is completely melted.
- Add the shrimp and minced garlic. Stir occasionally until the shrimp is a dark pink color and cooked through.
- Sprinkle the creole seasoning over the cooked shrimp, stir until completely coated. Serve immediately.
Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To Freeze: Store your shrimp in a freezer safe container in the freezer for up to 3 months.
- To Reheat: Reheat the shrimp over low heat on the stove or in the microwave until warm.
- You can thaw the shrimp overnight in the refrigerator or in an extra large bowl in cold water.
- To save on time, buy already peeled and deveined shrimp. I do not recommend using pre-cooked shrimp.
- Don't over-crowd the skillet with the shrimp; cook them flat in a single layer.
- Don’t overcook your shrimp (they cook fast). Over-cooked shrimp is tough and rubbery.
Nutrition
Calories: 32kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 114mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.1mg