Cajun Shrimp and Zucchini Noodles: A Keto-Friendly, Low-Carb Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 4 medium zucchinis, spiralized 2 cups spinach, roughly chopped 1/2 cup almond flour 1/2 cup grated Parmesan cheese 1 cup heavy cream 3 cloves garlic, minced 1 tbsp Cajun seasoning 1 tsp paprika 1/2 tsp salt 1/4 tsp black pepper 2 tbsp olive oil Fresh parsley, for garnish

Instructions

1. a. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. b. Stir in Cajun seasoning, paprika, salt, and pepper, then add the shrimp. Cook for 4 5 minutes or until pink and cooked through. Remove from skillet and set aside. c. In the same skillet, heat another tablespoon of olive oil. Add spiralized zucchini noodles and cook for 3 4 minutes, until slightly softened but still al dente. d. Sprinkle in almond flour and stir well to combine, cooking for an additional 1 minute. e. Slowly pour in heavy cream, whisking constantly. Allow the mixture to simmer for a few minutes until it thickens. f. Stir in Parmesan cheese, allowing it to melt and blend with the sauce. g. Add cooked shrimp and spinach to the skillet, stirring to combine. Cook for 1 2 minutes until spinach is wilted. h. Taste and adjust seasoning as needed. Remove from heat and serve immediately.

Chef’s Insight

The key to this dish is balancing flavors. Make sure to season each component individually for a well-rounded taste experience.

Notes

This recipe is keto-friendly and low in carbs but high in protein and fat. Adjust seasonings to personal preference for optimal flavor.