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Keto Crockpot Spicy Cajun Shrimp – Easy, Flavor-Packed Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds raw shrimp, peeled and deveined (tail on or off)
  • 4 tablespoons unsalted butter (or ghee)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 can (14.5 oz) diced tomatoes, drained well
  • 2–3 tablespoons Cajun seasoning (salt-free if possible; adjust to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2–3/4 teaspoon kosher salt (adjust based on your Cajun blend)
  • 1 tablespoon hot sauce (optional)
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • 1/4 cup chicken broth (or seafood stock)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Cauliflower rice or zoodles, for serving (optional)

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Keep them chilled until it’s time to add them. Overly wet shrimp can water down your sauce.
  2. Build the flavor base: In the slow cooker, add butter, olive oil, onion, garlic, bell pepper, and celery. Stir in the diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, thyme, oregano, black pepper, and salt.
  3. Start it slow: Cover and cook on Low for 2–3 hours, or on High for 1–1.5 hours, until the vegetables are tender and the flavors meld. This creates a rich, aromatic sauce.
  4. Add heat and brightness: Stir in hot sauce (if using) and lemon juice. Taste and adjust salt or spice as needed. The sauce should be bold and slightly tangy.
  5. Finish with the shrimp: Add the shrimp in an even layer. Cover and cook on High for 15–25 minutes, just until the shrimp turn pink and opaque. Do not overcook or they’ll turn rubbery.
  6. Garnish and serve: Stir in fresh parsley. Spoon over cauliflower rice or zoodles, and serve with extra lemon wedges. Add a drizzle of olive oil or a small pat of butter on top for extra richness.