Keto Barbeque Cajun Shrimp
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Keto Barbeque Cajun Shrimp
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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.
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Ingredients
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!
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