Keto Barbeque Cajun Shrimp – Ruled Me

Transform your dinner routine with these bold and flavorful Keto Barbeque Cajun Shrimp, where the vibrant spirit of New Orleans meets low-carb lifestyle in perfect harmony. This dish celebrates the art of Cajun cooking by creating a spice blend that coats each shrimp in layers of aromatic herbs and warming spices. The magic begins with a carefully crafted seasoning mix where black pepper, paprika, thyme, oregano, basil, and cayenne create that authentic Cajun kick, ensuring each bite is packed with the perfect balance of heat and herbaceous notes.

But the real showstopper is the luxurious sauce that brings everything together – a masterful combination of our spice mix, bright lemon, complex white wine, umami-packed Worcestershire sauce, fragrant garlic, aromatic bay leaves, and a kick of Tabasco that creates a rich, flavorful bath for the shrimp to cook to perfection. Served over a bed of tender cauliflower rice, which soaks up every drop of sauce, this dish proves that keto dining can be both adventurous and satisfying. Whether you’re planning a special dinner or craving a taste of the Gulf Coast, these Cajun shrimp deliver restaurant-quality flavor while keeping carbs in check.

Yields 4 servings of Keto Barbeque Cajun Shrimp

The Preparation

Cajun Seasoning:

• 2 teaspoon black pepper
• 1 1/2 teaspoon sweet paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon cayenne pepper
• salt, to taste

Shrimp:

• 1 medium lemon
• 3/4 cup butter
• 1/2 cup white wine
• 2 tablespoon Worcestershire sauce
• 4 cloves garlic
• 4 whole bay leaves
• 2-3 teaspoon tabasco sauce
• 24 ounce large shrimp, tail on, optionally heads on

Cauliflower Rice:

• 400 gram cauliflower rice
• 4 tablespoon butter
• 2 cloves garlic
• 1 1/2 teaspoon sweet paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste

The Execution

1. Gather and prep all of your ingredients.

2. Cut the lemon in half and microwave for 15-20 seconds to soften. If you don’t have a microwave, you can roll the lemon in the palm of your hands for a minute or so. Squeeze any juice out of the lemon, then slice remaining rinds into 1/2 inch rounds.

3. Create the cajun seasoning by combining all of the ingredients for it.

4. Heat a skillet over medium-high heat. Melt the butter, then reduce heat to medium-low. Add the cajun seasoning and all of the other ingredients (except for the shrimp). Stir and simmer for 4-5 minutes to blend the flavors.

5. Increase the heat to medium and add in the shrimp, using tongs to turn the shrimp as needed. Once shrimps are turning pink, add in the lemon rinds and stir together. Place a lid on the pan and remove from the heat. Allow to sit in the pan for 10-15 minutes for the shrimp to absorb the flavors.

6. While the shrimp is finishing off. Make the cauliflower rice by adding butter to a pan over medium-high heat. Once melted, add the cauliflower and spices. Cook, stirring often, until moisture is mostly removed from the cauliflower.

7. Serve the shrimp (and additional sauce) over the cauliflower rice. Optionally garnish with fresh lemon and parsley if desired. Enjoy!

This makes a total of 4 servings of Keto Barbeque Cajun Shrimp. Each serving comes out to be 634 calories, 47.7g fats, 9.7g net carbs, and 37.7g protein.

Keto Barbeque Cajun Shrimp

This makes a total of 4 servings of Keto Barbeque Cajun Shrimp. Each serving comes out to be 634 calories, 47.7g fats, 9.7g net carbs, and 37.7g protein.

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients  

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Cajun Seasoning:

• 2 tsp. black pepper
• 1 ½ teaspoon sweet paprika
• ½ teaspoon thyme
• ½ teaspoon oregano
• ½ teaspoon basil
• ¼ tsp. cayenne pepper
• salt to taste

Shrimp:

• 1 medium lemon
• ¾ cup butter
• ½ cup white wine
• 2 tablespoon Worcestershire sauce
• 4 cloves garlic
• 4 bay leaves
• 2-3 teaspoon tabasco sauce
• 24 ounce large shrimp tail on, optionally heads on

Cauliflower Rice:

• 400 g cauliflower rice
• 4 tablespoon butter
• 2 cloves garlic
• 1 ½ teaspoon sweet paprika
• ½ teaspoon thyme
• ½ teaspoon oregano
• ½ teaspoon basil
• ¼ tsp. cayenne pepper
• salt and pepper to taste

Instructions 

• Gather and prep all of your ingredients.

• Cut the lemon in half and microwave for 15-20 seconds to soften. If you don’t have a microwave, you can roll the lemon in the palm of your hands for a minute or so. Squeeze any juice out of the lemon, then slice remaining rinds into 1/2 inch rounds.

• Create the cajun seasoning by combining all of the ingredients for it.

• Heat a skillet over medium-high heat. Melt the butter, then reduce heat to medium-low. Add the cajun seasoning and all of the other ingredients (except for the shrimp). Stir and simmer for 4-5 minutes to blend the flavors.

• Increase the heat to medium and add in the shrimp, using tongs to turn the shrimp as needed. Once shrimps are turning pink, add in the lemon rinds and stir together. Place a lid on the pan and remove from the heat. Allow to sit in the pan for 10-15 minutes for the shrimp to absorb the flavors.

• While the shrimp is finishing off. Make the cauliflower rice by adding butter to a pan over medium-high heat. Once melted, add the cauliflower and spices. Cook, stirring often, until moisture is mostly removed from the cauliflower.

• Serve the shrimp (and additional sauce) over the cauliflower rice. Optionally garnish with fresh lemon and parsley if desired. Enjoy!