Keto Sun Dried Tomato Shrimp Skillet

This Keto Sun-Dried Tomato Shrimp Skillet is a great low-carb one-skillet meal that’s perfect over cauliflower rice, shirataki noodles, or spaghetti squash noodles!

This Keto Sun Dried Tomato Shrimp Skillet is one of my new favorites. The cheesy and creamy sauce pairs so well with the sun-dried tomatoes and shrimp. This truly is one of those recipes that smells so good while you are making it, you’ll wish you could bottle the aroma and turn it into a candle.

The hard and fast rule in the kitchen is cheese and seafood don’t go well together, but that’s not always the case. This recipe is packed with Italian flavor’s, but if you are reading this in Italy you’d probably think this is on par with Olive Garden for authenticity. However, it’s delicious and there are plenty of cultures that combine the two with fantastic results. In fact, Lauren and I are in Maine as I write this and I can guarantee there will be a keto lobster mac and cheese in my future.

To read more about why and when to pair seafood with cheese check out the links below:

• Why are Cheese and Seafood Supposedly a Bad Combo? – Smithsonian Magazine
• The Fish and Cheese Debate – The Kitchn
• Cheese Myths, Busted! – Food52

Keto Sun-Dried Tomato Shrimp Skillet

This Keto Sun Dried Tomato Shrimp Skillet is a great low-carb, one skillet meal that’s perfect over cauliflower rice, shirataki noodles, or spaghetti squash noodles!

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Keyword: 30-minute

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 436kcal

Ingredients

• 3 garlic cloves minced
• 1/2 teaspoon red pepper flakes
• 1 3oz jar sun-dried tomatoes in olive oil, minced (3 tablespoons oil reserved)
• 1 lb shrimp peeled and deveined
• 1 cup heavy cream
• 1/2 cup grated gruyere cheese
• 2 tablespoons minced fresh basil
• Salt and pepper to taste

Instructions

• Add the 3 tablespoons of the reserved oil to a large 10.5″ cast iron skillet, place over medium-high heat.
• Once hot add the garlic and red pepper flakes to the skillet, cook stirring for 30 seconds just until fragrant. Add in the minced sun-dried tomatoes and cook 2 minutes.
• Add in the shrimp in a single layer and cook 2 minutes per side.
• Add in the heavy cream and gruyere, stir until melted and creamy. Season with salt and pepper to taste and garnish with fresh basil just before serving.

Nutrition

Nutrition Facts

Keto Sun-Dried Tomato Shrimp Skillet

Amount Per Serving

Calories 436 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 17g106%

Cholesterol 385mg128%

Sodium 1020mg44%

Potassium 490mg14%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 1431IU29%

Vitamin C 27mg33%

Calcium 384mg38%

Iron 3mg17%

*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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