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
- 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
- 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.