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Are you on the hunt for a low carb, grain free recipe? Then try this Cajun inspired shrimp with zucchini noodles. A delicious, flavoursome one pan seafood meal that’s loaded with a medley of vegetables, so light and nutritious.

If you are after a taste of Cajun food that is dish is what you need in your life right now. It’s full of nothing but goodness, made in one pan so you don’t need to use multiple pots and pans and is light on the hips.

My first taste of Louisiana was in the states, Florida to be precise. Although Florida isn’t the home of cajun food, the restaurant I went to was owned by a family from New Orleans.

I had some grits, shrimp and jambalaya from what I can remember. The food was great, generously seasoning and akin to my Caribbean heritage.

Since returning to the UK I have tried my hand at a few Cajun seasoning recipes. I have made Jambalaya as well as Blacken Cajun Air Fried Salmon and Cajun Chicken Breast with Zoodles

I’m on a mission to make more of these style of recipes including this cajun shrimp with zucchini zoodles to add to the mix.

Ingredients you will need

How to make Cajun shrimp with zucchini zoodles

Place the shrimp in a bowl, apply the dry rub to the shrimp and set aside (Picture 1).

On medium heat add the oil in a large skillet/fry pan and proceed to saute the onions and garlic until soft and translucent (Picture 2).

Add the bell peppers, carrots and tomatoes and a splash (about 1/4 cup) of warm water. This will help to soften the vegetables. Covered the skillet with a lid and slightly steamed for 5 minutes. Skip adding the water and move onto the next step if you want your vegetables crunchy (Picture 3 & 4).

Toss in the shrimp and proceed to shake and rotate the pan so that the shrimp are exposed to the heat at the bottom of pan so they can cook thorough (Picture 5 & 6).



After roughly one minute as the shrimp begin to turn from grey to slightly pink, add the zoodles. Fold them so that the shrimp and veggies are combined with the zoodles and heat through (Picture 7 & 8).

Sprinkle in more seasoning if you want more heat.

Remove pan from stove and serve accordingly.

Can you make zucchini noodles without a spiraliser?

You can do any of the following;

Use a knife to carve strips until you reach the core

Use a vegetable peeler and apply light pressure along the zucchini to form strips

Use a grater

Can you prepare the recipe ahead of time?

Even though this recipe isn’t too time consuming you are do a few things ahead of time. Perhaps you might want to chop the vegetables and devain the shrimp a few hours before or overnight.

Notes and Tips

If zucchini aren’t in season. Use spiralized carrots, beets (beetroot) or cabbage instead.

Zucchini is also known as courgette.

The heat level for this recipe is HOT . If you don’t care of spiciness then reduce the amount of seasoning that is used by half.

. If you don’t care of spiciness then reduce the amount of seasoning that is used by half. Use raw shrimp. It’s always advisable where possible to use raw shrimp as opposed to cooked shrimp because they need a few minutes to cook (they turn pink when cooked) making it less inclined for the texture to become rubbery.

It’s always advisable where possible to use raw shrimp as opposed to cooked shrimp because they need a few minutes to cook (they turn pink when cooked) making it less inclined for the texture to become rubbery. Use my Homemade Cajun Seasoning. This homemade seasoning is recommended and fiery

This homemade seasoning is recommended and fiery Add additional vegetables if you want to. You could add carrots, leeks, celery, broccoli, peas. The list is endless!!

You could add carrots, leeks, celery, broccoli, peas. The list is endless!! You do not need to apply the dry rub overnight , its okay to sprinkle it on right before cooking.

, its okay to sprinkle it on right before cooking. If you want a VERY spicy shrimp dish then add more seasoning while cooking.

DO NOT add the shrimp first especially if you are using cooked shrimp ALWAYS add them towards the end to retain their texture.

add the shrimp first especially if you are using cooked shrimp add them towards the end to retain their texture. Serve immediately and if possible do not reheat the shrimp in fear of a texture change.

More shrimp recipes you might like

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Cajun Shrimp with Zucchini Zoodles Are you on the hunt for a low carb, grain free recipe? Then try this Cajun inspired shrimp with zucchini noodles. A delicious, flavoursome one pan seafood meal that's loaded with a medley of vegetables, so light and nutritious. 5 from 4 votes Print Pin Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 4 servings Calories: 259 kcal Author: Charla Ingredients 2 cups of raw shrimp tightly packed 2 cups of raw shrimp tightly packed

1 red bell pepper chopped 1 red bell pepper chopped

1 green pepper chopped 1 green pepper chopped

Carrot julienned Carrot julienned

1 small onion chopped 1 small onion chopped

2 zucchinis peeled and spiralised 2 zucchinis peeled and spiralised

1 tbsp of Cajun seasoning see post for recipe 1 tbsp of Cajun seasoning see post for recipe

1 tomato sliced into quarters 1 tomato sliced into quarters

2 tbsp of olive oil 2 tbsp of olive oil

extra Cajun seasoning extra Cajun seasoning

1/4 tbsp of warm water 1/4 tbsp of warm water Instructions Place the shrimp in a bowl, apply the dry rub to the shrimp and set aside

On medium heat add the oil in a large skillet/fry pan and proceed to saute the onions and garlic until soft and translucent.

Add the bell peppers, carrots and tomatoes and a splash (about 1/4 cup) of warm water. This will help to soften the vegetables. Covered the skillet with a lid and slightly steamed for 5 minutes. Skip adding the water and move onto the next step if you want your vegetables crunchy.

Toss in the shrimp and proceed to shake and rotate the pan so that the shrimp are exposed to the heat at the bottom of pan so they can cook thorough

After roughly one minute as the shrimp begin to turn from grey to slightly pink, add the zoodles. Fold them so that the shrimp and veggies are combined with the zoodles and heat through

Sprinkle in more seasoning if you want more heat

Remove pan from stove and serve accordingly. Notes If zucchini aren't in season. Use spiralized carrots, beets (beetroot) or cabbage instead.

Zucchini is also known as courgette.

The heat level for this recipe is HOT . If you don't care of spiciness then reduce the amount of seasoning that is used by half.

. If you don't care of spiciness then reduce the amount of seasoning that is used by half. Use raw shrimp. It's always advisable where possible to use raw shrimp as opposed to cooked shrimp because they need a few minutes to cook (they turn pink when cooked) making it less inclined for the texture to become rubbery.

It's always advisable where possible to use raw shrimp as opposed to cooked shrimp because they need a few minutes to cook (they turn pink when cooked) making it less inclined for the texture to become rubbery. Use my Homemade Cajun Seasoning. This homemade seasoning is recommended and fiery

This homemade seasoning is recommended and fiery Add additional vegetables if you want to. You could add carrots, leeks, celery, broccoli, peas. The list is endless!!

You could add carrots, leeks, celery, broccoli, peas. The list is endless!! You do not need to apply the dry rub overnight , its okay to sprinkle it on right before cooking.

, its okay to sprinkle it on right before cooking. If you want a VERY spicy shrimp dish then add more seasoning while cooking.

DO NOT add the shrimp first especially if you are using cooked shrimp ALWAYS add them towards the end to retain their texture.

add the shrimp first especially if you are using cooked shrimp add them towards the end to retain their texture. Serve immediately and if possible do not reheat the shrimp in fear of a texture change.

and if possible do not reheat the shrimp in fear of a texture change. Nutrition Calories: 259 kcal | Carbohydrates: 16 g | Protein: 26 g | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 255 mg | Sodium: 1240 mg | Potassium: 769 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 2895 IU | Vitamin C: 94 mg | Calcium: 183 mg | Iron: 4 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy