Keto Cajun Shrimp and Zucchini Noodles: A Delightful Low-Carb Lunch

Allergens

Shellfish (shrimp)

Ingredients

• 8 ounces zucchini, spiralized
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon black pepper, freshly ground
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• Salt, to taste
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup heavy cream (optional)
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. In a large bowl, combine the shrimp with the olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), black pepper, thyme, oregano, and salt. Toss to coat the shrimp evenly in the Cajun seasoning. Set aside for 10 minutes to marinate.
2. Heat a large skillet over medium heat. Add the seasoned shrimp and cook until pink and cooked through, about 3 4 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
4. Add the spiralized zucchini noodles to the skillet and cook for 2 3 minutes or until slightly tender but still al dente.
5. If using heavy cream, stir it into the skillet and let simmer for 1 minute to thicken the sauce.
6. Return the cooked shrimp to the skillet and toss everything together. Cook for an additional 2 minutes to heat through.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Chef’s Insight

The key to perfect Cajun shrimp is in the seasoning blend; be generous with your spices and adjust to taste.

Notes

For a spicier dish, increase the cayenne pepper or add crushed red pepper flakes.