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 our 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 that you’ll wish you could bottle the aroma and turn it into a candle. Joking, kind of 😉
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 flavors, 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. Lobster mac and cheese anyone? 🦞 🧀
INGREDIENTS in this Keto Sun Dried Tomato Shrimp Skillet
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 (3-ounce) jar sun-dried tomatoes in olive oil, minced (3 tablespoons oil reserved)
- 1 pound shrimp, peeled and deveined
- 1 cup heavy cream
- ½ cup grated gruyere cheese
- 2 tablespoons minced fresh basil
- Sea salt and freshly cracked black pepper, to taste
Step-by-step cooking instructions:
- Add the 3 tablespoons of the reserved oil to a large 10″ or larger 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.

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
📖 Recipe

Keto Sun-Dried Tomato Shrimp Skillet
Ingredients
- 3 garlic cloves minced
- ½ 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
- ½ 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.
Navymom says
Alex, cheese goes with seafood but not finned fish. Take it from a SE Virginia gal
Mel says
Hi
What would you recommend serving this with?
Alex Lester says
Zucchini noodles are great as is a mashed cauliflower!
Holly says
What other cheese can you use if you don’t have gyurere cheese
Cast Iron Keto says
Hi Holly, you can sub in Swiss cheese.