Blackened Red Snapper with Cajun Cream Sauce

On my recent business trip to Louisiana, I ordered a dish just like this. I knew right then I wanted to re-create this dish, Keto friendly of course. I think my version is a little different tasting but it was fantastic. There was so much flavor in this dish, my taste buds didn’t know what to do. Of course as always, add/remove ingredients as you see fit.


  • 3 Red Snapper fillets, fresh not frozen
  • 2tbs grass fed butter (basting the fish)
  • 4tbs grass fed butter (sauce)
  • 3/4 cup heavy cream
  • 1 serving of sun dried tomato’s (about 6-9 pieces)
  • ~20 small shrimp
  • About 1 cup of white organic mushrooms
  • 2tsp minced garlic
  • Cajun seasoning to taste
  • Pinch of pink Himalayan salt
  • pepper to taste


I started preparing the fish first. Melt your 2tbs of butter. Coat each side of the fish with the butter and apply a heavy coat of cajun seasoning and set to the side.

Now lets get the sauce simmering. It takes it a bit to thicken so we will make it and then cook the fish. In a fairly large frying pan, add your 4tbs butter, 2tsp minced garlic and your sun dried tomato’s. Cook on high heat for about 30 seconds, being careful to not burn the garlic or the butter.

Now reduce the heat to medium and throw in your mushrooms and frozen shrimp. Hit it with a good dose of cajun seasoning, the pinch of salt and some pepper. Let this cook for a few minutes until the shrimp is just starting to cook.

At this point, let’s add in the heavy cream. Once added, whisk it real good to combine. Keep whisking ensuring all the butter and cream mix. Cook this on medium heat for several minutes but try not to let this come to a boil.

I let this simmer the entire time while cooking the fish, stirring frequently. Once it has thickened, reduce the heat to low or pull off the stove top. If needed, add 1/8tsp of Xanthan gum to help thicken. I had to add a bit to mine to get the consistency I wanted.

Now let’s blacken that Snapper. On a frying pan, or cast iron, heat the pan on high for several minutes. Add a little bit of avocado oil to the pan. You want the pan screaming hot to get that good blackened char. When your pan is ready, place your fish in and let it cook on each side for about 3 minutes. I had some leftover melted butter that I poured over the top. I suggest you do the same. Don’t worry, it’s supposed to be a little charred looking. When done cooking, remove from pan and place on a rack to rest for a few minutes.

Plate and enjoy. I placed my fish over a bed of fresh green beans. Then top it with your creamy cajun sauce! Hold on tight, there is a lot of flavor in here!

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