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4.3 from 10 votes

Keto Shrimp Etouffee with Crawfish

Spicy, comforting and packed with Cajun flare, this Keto Shrimp Etouffee with Crawfish is rich, flavorful and became an instant hit with the family!  This quick and easy dinner is on the table in less than 30 minutes and will have you family screaming for more!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Cajun
Keyword: shrimp etouffee
Servings: 4
Calories: 427kcal


  • 1 pound raw large shrimp peeled & deveined,
  • 1 pound crawfish tails thawed
  • 4 Tbsp. butter
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • ¾ cup diced onion
  • 4 cloves garlic finely chopped
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ¼ tsp. cayenne pepper
  • ½ tsp. pepper
  • ½ tsp. salt
  • 1 cup shrimp or chicken stock
  • ½ cup heavy cream
  • 3 oz. cream cheese softened
  • ¼ cup sliced green onions

Garnish: Chopped Parsley

    Steamed Cauliflower Rice


      • In a large skillet over medium heat, add butter. Melt butter and continue to cook, stirring occasionally, for 3-5 minutes or until the butter is lightly browned. Add the diced celery, onion, and pepper to the butter and continue to cook until the onion is translucent and the veggies start to brown, about 5-7 minutes.
      • In a small bowl combine the paprika, oregano, thyme, peppers and salt and set aside. Add the chopped garlic to the veggies and cook another minute.
        Add the spice mixture into the veggies and cook for another minute, stirring constantly. Add the stock to the veggie and spice mixture and stir well to combine. Simmer uncovered for 6-8 minutes. Add the cream to the pan and continue to simmer for another 5-7 minutes or until the mixture has thickened and will coat the back of a spoon.
      • Once the sauce has thickened, add the crawfish and shrimp to the pan. Cook 2-3 minutes until the shrimp is cooked through. Remove the pan from the heat and stir in the cream cheese until fully melted and incorporated.
      • Sprinkle the green onions over the top of the shrimp and crawfish and garnish with chopped parsley if desired. Serve over steamed cauliflower rice.


      To thicken the sauce with the help of Xanthum gum instead of the cream cheese, add about 1/8 tsp. at a time until you reach your desired consistency.  


      Calories: 427kcal | Carbohydrates: 8g | Protein: 24g | Fat: 32g | Sodium: 1318mg | Potassium: 447mg | Fiber: 3g | Sugar: 4g | Calcium: 252mg | Iron: 4mg