Craving a bold, rich, and spoon-huggingly creamy dish while staying true to your keto lifestyle? Welcome to your new favorite kitchen creation: Creamy Cajun Shrimp and Chicken Soup. This recipe isn’t just dinner—it’s a celebratory bowl filled with warm spices, satisfying textures, and zero carb confusion. It’s proof that you can enjoy the good stuff on keto without compromise.
Forget those disappointing attempts to keto-fy hearty soups that ended up as salty, flavorless broths. This soup delivers flavor and satisfaction in every spoonful.
What makes this recipe a keto winner? It’s packed with protein-rich chicken and shrimp, enveloped in a silky heavy cream base, infused with authentic Cajun spices, and cleverly swaps traditional grains for low-carb cauliflower rice. It’s keto-approved—but most importantly, it’s downright delicious.
Why This Soup Earns Top Keto Marks
Flavor is king on keto, because bland substitutions just don’t cut it. Here’s what makes this soup stand out:
- High-quality protein: The chicken and shrimp duo keeps you energized and full, eliminating mid-afternoon snack cravings.
- Healthy fats: Creamy butter and heavy cream provide richness without adding carbs.
- Low-carb substitutions: Cauliflower rice replaces traditional starches seamlessly, enhancing texture without compromising flavor.
- Authentic Cajun seasoning: More than heat, it brings depth, warmth, and that classic Louisiana soul.
This is truly a keto victory that tastes anything but “diet.”
Ingredients That Matter
Shrimp and chicken: The perfect pair—shrimp cooks quickly and offers that classic Cajun seafood essence, while chicken adds hearty substance. Both absorb spices beautifully.
Cajun seasoning: The star of the spice rack, delivering vibrant flavor. Be sure to check for no added sugars if using pre-made blends.
Heavy cream: The creamy backbone, adding luscious body and an irresistible silky coating.
Cauliflower rice: A low-carb textural stand-in for grains, keeping the soup hearty yet keto-friendly.
Bell peppers and onions: These bring sweetness, crunch, and colorful brightness to every bowl.
With this combo, you won’t even miss traditional potatoes.
How It Compares to Classic Cajun Soup
Classic Cajun soups are thick and robust, often loaded with rice or thickened with roux. This keto variant holds its own by delivering:
- Authentic Cajun flavor from genuine seasoning blends.
- Creamy texture achieved with heavy cream instead of flour or starch.
- A hearty mix of shrimp, chicken, and vibrant vegetables.
The result is a comforting, satisfying soup that’s lighter in carbs but equally indulgent in taste.
Expert Tips for Perfect Keto Cajun Soup
- Avoid overcooking the shrimp; add it last and remove as soon as it turns pink and plump to prevent rubberiness.
- Adjust spice levels to your preference since Cajun seasonings can vary widely—taste as you go.
- For a dairy-free version, substitute heavy cream with coconut milk for a creamy, dreamy texture.
- Use raw shrimp if possible; pre-cooked shrimp tend to toughen up when reheated.
Make-Ahead, Storage, and Reheating
- Store leftovers in a tightly sealed container in the fridge for up to 3 days.
- Freeze portions easily; thaw overnight in the fridge before reheating.
- Reheat slowly on the stovetop or microwaving at low power to keep the cream from curdling.
Serving Suggestions
- Quick, satisfying weeknight dinner with minimal cleanup.
- An elegant starter garnished with fresh parsley to impress guests.
- The perfect comfort food on cold or rainy days.
Whether you’re keto-curious or a seasoned low-carb pro, this Creamy Cajun Shrimp and Chicken Soup offers bold flavor, cozy texture, and zero sacrifice. Add it to your weekly meal plan—and consider doubling the batch because it vanishes fast!
Creamy Cajun Shrimp and Chicken Soup
Equipment
- large soup pot
- Cutting board
- Chef’s knife
- Wooden Spoon
- measuring cups and spoons
- ladle
Ingredients
For the soup base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil extra-virgin if possible
- 1 cup yellow onion finely chopped
- 1 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 2 ounces cream cheese cut into small cubes and softened
- 2 cups cauliflower rice fresh or frozen
- 1 teaspoon fine sea salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons Cajun seasoning no sugar added, divided to taste
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1 teaspoon dried thyme
For the proteins
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 3/4 pound raw shrimp large, peeled and deveined, tails removed if desired
- 1/2 teaspoon Cajun seasoning for seasoning the shrimp and chicken
For garnish
- 1/4 cup fresh parsley chopped
- 2 tablespoons green onions thinly sliced
Instructions
- Pat the chicken pieces and shrimp dry with paper towels and toss them together in a bowl with the additional Cajun seasoning and a pinch of salt and pepper, then set aside while you prepare the vegetables.
- Heat the butter and olive oil in a large soup pot over medium heat until the butter is melted and foamy.
- Add the onion, red bell pepper, and green bell pepper to the pot and sauté, stirring occasionally, until the vegetables are softened and beginning to turn translucent, about 5 to 7 minutes.
- Stir in the garlic, smoked paprika, dried thyme, and the larger portion of Cajun seasoning, then cook until fragrant, about 1 minute, being careful not to brown the garlic.
- Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through, about 4 to 5 minutes.
- Pour in the chicken broth and stir to release any browned bits from the bottom of the pot, then bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to medium-low, add the cauliflower rice, salt, black pepper, and cayenne if using, and simmer uncovered until the chicken is cooked through and the cauliflower rice is tender, about 10 minutes.
- Stir in the cream cheese cubes until completely melted and smooth, then slowly pour in the heavy cream while stirring continuously to create a silky, creamy base.
- Add the shrimp to the pot and simmer gently, stirring occasionally, just until the shrimp turn pink and opaque, about 3 to 4 minutes, then immediately reduce the heat to low to prevent overcooking.
- Taste the soup and adjust seasonings with additional salt, pepper, or Cajun seasoning to your preference, keeping in mind that Cajun blends can vary in saltiness and heat.
- Remove the pot from the heat and let the soup rest for 3 to 5 minutes to thicken slightly, then stir in most of the chopped parsley and green onions, reserving a little for garnish.
- Ladle the creamy Cajun shrimp and chicken soup into bowls and garnish with the remaining parsley and green onions before serving hot.
Notes
Nutrition
