About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

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Keto and Low Carb Creamy Shrimp and Bacon skillet

Creamy Shrimp and Bacon Skillet by The Nourished Caveman 2

Creamy shrimp and bacon skillet: a quick, easy and very satisfying dinner.

You love shrimp. Of course you love bacon. How about shrimp and bacon together?

Now add some smoked salmon for extra flavor, some tasty mushrooms (for Vitamin D) and to top it all, cream!

I think this dish would satisfy the most picky eaters.

 

It is also a recipe that can be refrigerated or frozen and then quickly re-heated in a small skillet (please do not use the microwave) so you can make a bigger batch and then use it as a last-minute meal.

I have used some of my leftovers on top of kelp noodles (which do not have a weird aftertaste like some other noodles) and it made a perfect match.

If you are dairy intolerant you can sub coconut cream ( I use this one) for the dairy cream, the smokiness of the dish will make the coconut flavor totally undetectable.

Creamy Shrimp and Bacon Skillet by The Nourished Caveman3

4.9 from 10 reviews
Creamy shrimp and bacon skillet
 
Author: 
Nutrition Information
  • Serves: 4 portions
  • Serving size: 4 portions
  • Calories: 340
  • Fat: 29 gr
  • Carbohydrates: 3.5 gr net
  • Fiber: 1 gr
  • Protein: 17 gr
Recipe type: Main
Cuisine: American
Ingredients
  • 4 slices organic uncured bacon
  • 1 cup sliced mushrooms
  • 4 oz smoked salmon
  • 4 oz raw shelled shrimp (I used TJ's Argentinian wild)
  • ½ cup coconut cream OR heavy whipping cream if not dairy sensitive
  • 1 pinch Celtic Sea Salt
  • freshly ground black pepper
Instructions
  1. Cut the bacon in 1 inch pieces
  2. Start heating a cast iron skillet and place the bacon in it on a medium flame, cook stirring for about 5 minutes.
  3. When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes, stirring often.
  4. Now add the smoked salmon cut in strips, cook for 2 to 3 minutes
  5. Add the shrimp and saute' on a high flame for about 2 minutes
  6. Add thet cream and the salt, lower the flame and let cook for 1 minute, or until the cream reaches the desired thickness.
  7. Serve immediately.
  8. You can serve on top of shirataki or zucchini noodles.

Creamy Shrimp and Bacon Skillet by The Nourished Caveman

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Comments 40

  1. Sarah says:

    This was absolutely delicious. I’m new to Keto and I’ve been excited to try new recipes. This is a definite must try if you’re on a Keto diet.

  2. Amanda says:

    I made this the other night and what I loved most (besides the flavor and healthy ingredients) is how easy and fast it was! Great weeknight dinner. I’ll admit I was a little skeptical of all the flavors together, I used coconut cream because I am doing Whole 30, but you are right, it wasn’t coconut-ty at all. I put this over a bed of cauliflower “rice” and it was perfect! Definite keeper. Thanks!

    • The Nourished Caveman says:

      Yay Amanda!! That is very cool! Thank you for trying the recipe 😉

  3. Deb says:

    Omg, delish! Only thing I omitted was the salmon. I’ll definitely make this again.

  4. Nikki says:

    Sooo good. I’m temper to eat it all.

  5. Amie says:

    Wow! This is delish! I used cooked thawed jumbo shrimp, omitted the salmon because I didn’t have it, and added a minced garlic clove. I also just made 1/4 of the recipe for a single serving. I used heavy whipping cream. I am doing low carb/keto, and this really hit the spot! Thanks! I’m going to explore your site some more!

  6. Julia says:

    Thanks for the recipe – it was truly easy to make, and unexpected ingredients worked so well together!

  7. tracey says:

    this was complete heaven!!! i substituted broccoli for mushrooms (i like mushrooms but the rest of my family doesn’t) and added a bit of garlic powder. yummmmmmmm!!! thank you so much!

    • The Nourished Caveman says:

      Awesome Tracey thank you so much for the feedback!! 😀

  8. Tiffany Fletcher says:

    How many shrimp would you get per serving? I measured 4 ounces to be 8 shrimp (not jumbo) so that would be 2 per serving? I added more but wasn’t sure. I did not add the salmon. Very good flavors! Def a keeper!

    • The Nourished Caveman says:

      Tiffany it really depends on the size of the shrimp you use, thats why I just put the weight.

  9. Robin says:

    This is incredible! I used half heavy cream and half coconut cream and served over spiraliezed zucchini. I’ve made it 3 times and everyone loves it.

    • The Nourished Caveman says:

      Thank you Robin, I am so glad you liked the recipe 🙂

  10. Christine says:

    This was amazing and easy peasy! Doubled the recipe as hubby is not Keto. Thank you!

  11. Christine says:

    This was easy peasy and full of flavor. Used the Garlic & Herb Miracle Noodles. Thank you! It’s a keeper!

  12. Noemi says:

    Can I use regular salmon or it has to be smoked salmon?

    • The Nourished Caveman says:

      Regular salmon will not give it the smoky flavor, but you can use it, of courser like any substitution it will change the recipe.

  13. dcpamom says:

    I cut this recipe to be for 1 person except for the shrimp. It was absolutely delicious. This will be in my dinner rotation.

  14. Denise says:

    I took it as a great starting point and added onions, red pepper and garlic for added flavor and volume. Zipped it up with red pepper flakes, savory, parsley and a good splash of white wine. Topped with parm. Man, it was fabulou s!

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