Cajun Shrimp Zoodles


3 tablespoons Olive oil (divided)

4 cloves Garlic (minced)

1 lb Shrimp (peeled and de-veined)

1 medium Red bell pepper (thinly sliced)

1/2 large Red onion (thinly sliced)

8 ounces Mushrooms (sliced)

2 tablespoons Cajun seasoning

1/4 cup Coconut cream

3 medium Zucchini (spiralized; about 6 cups)

1 medium Roma tomato (diced)

1 handful Fresh cilantro or parsley (minced)

1 squeeze Lemon juice (or lime)

Sea salt (to taste)

Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat with the garlic and shrimp.

Cook for 4 minutes stirring occasionally until shrimp are pink, then remove shrimp and set aside.

Add in the remaining 1 tablespoon of olive oil along with the red bell pepper, onion, mushroom and Cajun seasoning.

Saute for 4-5 minutes until the veggies are soft.

Add the shrimp back to the pot and stir in the coconut cream, then cook for 1 minute.

Turn off heat and add in the zucchini noodles tossing well.

Taste and season with salt, a pinch or two if needed.

Serve topped with the diced tomato, cilantro and a squeeze of lemon or lime juice.
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