Cajun Shrimp Zoodles
Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 6
Total Time: 15 minutes
Servings: 6
Ingredients:
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)
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)
Directions:
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.
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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