Cajun Shrimp Zoodles, a lighter twist on my classic cajun shrimp pasta. It still packs plenty of flavor!
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Perks and Highlights of the Best Shrimp Zoodles Recipe
Cuisine Inspiration: Creole/Cajun
Primary Cooking Method: Sautéing
Dietary Info: Gluten-Free, Low-Carb
Key Flavor: Bold and Spicy
Skill Level: Pretty Easy
Sweet Highlights:
Healthier Twist:
Ditch the guilt without skimping on flavor—these zoodles keep it light and tight.
Quick Fix:
From pan to plate in a flash, making your weeknight dinner stress disappear.
Veggie-Packed:
Get your greens in the mix with the twirl of a fork—zucchini never looked so good.
Key Ingredients
- Olive Oil: Your kitchen MVP, ready to sauté your way to greatness.
- Shrimp: These little swimmers are about to get a Cajun makeover.
- Salt and Pepper: The dynamic duo, keepin’ things seasoned just right.
- Chicken Sausages: Slice ’em up for that hearty, meaty kick in every twirl.
- Onion: Bringing the tears of joy with its savory sweetness.
- Green Pepper: A pop of color and a crunch that’s just oh-so-nice.
- Red Pepper: Turnin’ up the heat and color on your plate.
- Minced Garlic: Because what’s a kitchen without that garlicky aroma?
- Diced Tomatoes: Half a can of these red jewels for a saucy affair.
- Chicken Broth: This is where your zoodles get to swim in flavor.
- White Wine: A splash for the pan, and maybe a splash for the chef.
- Coconut Milk: Just a touch for creamy dreams without the dairy drama.
- Worcestershire: Umami’s best friend, ready to deepen those flavors.
- Hot Sauce: A little liquid courage to spice things up.
- Zucchini Zoodles: Your veggie-packed chariots, ready to be twirled.
- Cajun Seasoning: Sprinkle that magic for that signature Louisiana charm.
How to Make Cajun Shrimp Zoodles
I used a new product called The Inspiralizer from my blogger friend Ali of Inspiralized. The product was so so simple to use. I figured starting with zucchini would be easy since I have seen it done so many times. It was a nice way to ease in as a beginner. I could simply replace the zoodles in a newer version of one of my favorite pasta dishes with a cajun flavor profile.
I simmer the zoodles in a sauce of chicken broth (replacing the previous chicken stock) and added a bit of coconut milk instead of cream to the base for thickening. The zoodles, along with diced tomato, onion, green and red peppers and shrimp and chicken sausage were such a satisfying meal that I didn’t crave the original pasta I was so used to consuming.
How to Store and Reheat
To store your Cajun Shrimp Zoodles, let the dish cool to room temperature first. Then transfer the zoodles and shrimp into an airtight container. Slide them into the fridge, where they’ll keep for up to 3 days. To reheat, gently on the stove or in the microwave, adding a splash of water or broth if needed to keep everything delicious.
Favorite Shrimp Pasta Recipes to Try
- Cajun Jambalaya Pasta
- Cajun Shrimp Pasta
- Light Shrimp Scampi
- Easy Shrimp Scampi
- Cajun Shrimp Linguine
Cajun Shrimp Zoodles
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Ingredients
- 2 tablespoons olive oil
- 1/2 pound shrimp
- Salt and pepper
- 2 chicken sausages sliced
- ½ onion sliced
- 1 green pepper sliced
- ½ red pepper sliced
- 1 tablespoon minced garlic
- 8 ounces diced tomatoes half a can
- 1/2 cup chicken broth
- 1/3 cup white wine
- 2 tablespoons coconut milk
- 1 teaspoon worcestershire
- 1 teaspoon hot sauce
- 2 zucchini spiralized zoodles
- Cajun seasoning to taste
- Garnish: parsley
Instructions
- Add olive oil to a large pot over medium high heat.
- Next add shrimp and season with salt and pepper. Add in sliced sausage and cook until completely cooked through and then remove from pot and put on a separate plate.
- Add onion and sliced peppers and cook until tender and a bit browned.
- Next add in garlic and cook for 30 seconds then toss around then add in tomatoes.
- Pour in chicken broth, wine, coconut milk, worcestershire and hot sauce and whisk together. Next add in zoodles and allow them to cook until tender.
- Turn heat down to medium and allow sauce to thicken some.
- Add back in shrimp and sausage.
- Season with cajun seasoning to taste.
- Garnish with parsley and serve.
Notes
Nutrition
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My compliments on the recipe. It really had a delicious gumbo-like flavor. I used one chopped fresh tomato and a little extra broth to make up for the lack of canned juice. I also used coconut aminos in place of wostershire. It worked out well, next time I’ll double the zoodles to absorb all that yummy broth.
Sounds great to me! I’m so glad you enjoyed it Jess!
If you haven’t tried this yet, you should. I’ve tried numerous zoodles recipes and this is by far my favorite.
Hooray! I’m so so glad you enjoyed it!
A friend served me zoodles for the first time recently and I fell in love. I made them the other day for my family, and my kids thought the name zoodles was hilarious. It made for a lot of laughter at dinner. Your recipe looks yummy and if I am careful with the heat, I am sure even my kids will eat it up. Thanks for posting!
Thank you hon!
I love zoodling and need to pick up that cookbook! Veggie noodles are every bit as satisfying as pasta, and I love the cajun goodness going on here — so much flavor! 🙂
I’m so into this. Plus, I want to be able to use “zoodles” in conversation as frequently as possible, please.