About this recipe
This Cajun Shrimp Zucchini Noodle Bowl is one of those fast meals that feels fresh, flavorful, and filling without being too heavy. The Cajun shrimp bring plenty of flavor, the zucchini noodles keep it light, and the simple creamy finish pulls everything together in an easy dinner that also works well for meal prep.
Ingredients
Cajun shrimp
- 1 1/4 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Zucchini noodle bowl
- 4 medium zucchini (spiralized into noodles)
- 1 tbsp olive oil
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Sauce and finish
- 1/4 cup plain Greek yogurt
- 2 tbsp grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tbsp water (or a little more as needed)
- 2 tbsp fresh parsley (chopped)
- 1 whole lemon (cut into wedges for serving)
Equipment
Large Skillet
Mixing Bowl
Spiralizer
Cutting Board
Tongs
Instructions
- 1
Season the shrimp
In a bowl, toss the shrimp with olive oil, Cajun seasoning, garlic powder, and black pepper until evenly coated.
- 2
Cook the shrimp
Heat a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink, opaque, and lightly browned. Remove to a plate.
- 3
Cook the zucchini noodles
Add olive oil to the skillet, then add the garlic and tomatoes. Cook for about 1 minute, then add the zucchini noodles, salt, and black pepper. Toss for 2 to 3 minutes until just tender but not soggy.
- 4
Make the sauce
In a small bowl, stir together the Greek yogurt, Parmesan, lemon juice, and water until smooth and lightly creamy.
- 5
Finish the bowls
Return the shrimp to the skillet or divide the zucchini noodles between bowls. Top with the Cajun shrimp, spoon over the sauce, and finish with parsley and lemon wedges.
Tips
- Do not overcook the shrimp: Shrimp cook very fast. As soon as they turn pink and opaque, they are ready.
- Keep the zucchini noodles lightly cooked: Zucchini noodles release water quickly, so cook them just until slightly tender to avoid a watery bowl.
- Add sauce at the end: The yogurt-based sauce is best added after the heat is lowered or after plating so it stays creamy.
Substitutions
- Use chicken instead: Chicken breast strips work well if you want to swap the shrimp for another protein.
- Use regular pasta: If you do not need it low-carb, you can serve the Cajun shrimp over cooked pasta instead of zucchini noodles.
- Make it dairy-free: Skip the Parmesan and Greek yogurt, or use dairy-free alternatives and a squeeze of extra lemon for brightness.
Storage
Refrigerator
Store the shrimp and zucchini noodles in airtight containers in the refrigerator for up to 3 days. Best texture: Store the sauce separately if possible and add it after reheating for the best texture. Reheating: Reheat gently in a skillet or microwave just until warmed through so the shrimp do not become rubbery.
Nutrition
- Serving Size
- Calories
- 290
- Protein
- 32g
- Carbohydrates
- 11g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 670mg
FAQ
Can I meal prep Cajun Shrimp Zucchini Noodle Bowls?
Yes. They work well for meal prep, especially if you keep the sauce separate and reheat gently.
Can I use frozen shrimp?
Yes. Thaw them first and pat them dry before seasoning so they cook and brown better.
How do I keep zucchini noodles from getting watery?
Cook them briefly over medium-high heat and avoid overcooking.
Recipe Card
Cajun Shrimp Zucchini Noodle Bowl
A quick high-protein, low-carb bowl with Cajun shrimp, zucchini noodles, cherry tomatoes, and a light creamy sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Moderate
Ingredients
Cajun shrimp
- 1 1/4 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Zucchini noodle bowl
- 4 medium zucchini (spiralized into noodles)
- 1 tbsp olive oil
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Sauce and finish
- 1/4 cup plain Greek yogurt
- 2 tbsp grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tbsp water (or a little more as needed)
- 2 tbsp fresh parsley (chopped)
- 1 whole lemon (cut into wedges for serving)
Instructions
- Season the shrimp: In a bowl, toss the shrimp with olive oil, Cajun seasoning, garlic powder, and black pepper until evenly coated.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink, opaque, and lightly browned. Remove to a plate.
- Cook the zucchini noodles: Add olive oil to the skillet, then add the garlic and tomatoes. Cook for about 1 minute, then add the zucchini noodles, salt, and black pepper. Toss for 2 to 3 minutes until just tender but not soggy.
- Make the sauce: In a small bowl, stir together the Greek yogurt, Parmesan, lemon juice, and water until smooth and lightly creamy.
- Finish the bowls: Return the shrimp to the skillet or divide the zucchini noodles between bowls. Top with the Cajun shrimp, spoon over the sauce, and finish with parsley and lemon wedges.
