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These Cajun Shrimp Zoodles deliver plump, juicy shrimp in a smoky, spicy seasoning tossed with tender zucchini noodles and sweet cherry tomatoes. This vibrant, one-pan meal comes together in about 20 minutes, perfect for a light yet satisfying dinner. It’s packed with flavor and so comforting you won’t miss the pasta.

Why You’ll Love This Cajun Shrimp Zoodles

Quick & Simple: Ready in under 30 minutes with minimal cleanup.
Bold Flavor: Cajun seasoning and garlic butter create a restaurant-worthy taste.
Light & Fresh: Zucchini noodles keep it healthy; cherry tomatoes add sweetness.
One-Pan Wonder: Everything cooks in a single skillet for easy prep.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 medium zucchini
250 g cherry tomatoes, halved
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
2 tsp Cajun seasoning
1 tsp smoked paprika
½ tsp onion powder
¼ tsp cayenne pepper (optional, for extra heat)
1 lemon, juiced
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Tools: A large skillet, spiralizer or julienne peeler, tongs, mixing bowl

Notes: Use a good Cajun seasoning and don’t skip the butter for silky richness.

Nutrition (per serving)

Calories:	285 kcal
Protein:	24 g
Fat:	16 g
Carbs:	12 g
Fiber:	4 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the secret to getting a beautiful sear instead of steaming them. Wet shrimp will release too much liquid and won’t develop that lovely crust from the Cajun seasoning.
Don’t overcook the zucchini noodles. Zoodles cook incredibly fast and can turn mushy if left in the pan too long. You really just want to warm them through and soften them slightly—about 1-2 minutes is perfect.
Taste your Cajun seasoning first. Some store-bought blends can be saltier or spicier than others. Give it a quick taste so you can adjust the salt and cayenne in the recipe accordingly.
Use a spiralizer for the best zoodles. While you can use a julienne peeler, a spiralizer creates those long, pasta-like strands that hold the sauce beautifully and have a more satisfying texture.

How to Make Cajun Shrimp Zoodles

Step 1: Start by preparing your shrimp. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. In a medium bowl, toss the shrimp with the Cajun seasoning, smoked paprika, onion powder, and a pinch of salt and black pepper. Make sure each shrimp is evenly coated in that vibrant spice mix. Let them sit for about 5 minutes while you prep the other ingredients; this allows the seasoning to adhere better.

Step 2: Spiralize your zucchini into noodles. If you don’t have a spiralizer, a julienne peeler works too, though the strands will be shorter. Place the zoodles on a clean kitchen towel and sprinkle lightly with salt. Let them sit for 5-10 minutes, then gently press to remove excess moisture. This step prevents your final dish from being watery.

Step 3: Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is hot, add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they’re pink and slightly curled. You’ll notice a beautiful crust forming from the spices. Remove the shrimp from the skillet and set them aside on a plate.

Step 4: In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter, then toss in the minced garlic. Sauté for about 30 seconds until fragrant—be careful not to burn it! Add the halved cherry tomatoes and cook for 2-3 minutes, until they start to soften and release their juices. You should see the skins wrinkling slightly.

Step 5: Add the prepared zucchini noodles to the skillet. Toss them gently with the garlic, butter, and tomatoes using tongs. Cook for just 1-2 minutes until the zoodles are warmed through and slightly tender but still have a bit of bite. You really don’t want to overcook them here.

Step 6: Return the cooked shrimp to the skillet. Squeeze the fresh lemon juice over everything and give it a good toss to combine. Let it heat through for another minute so the flavors meld together. The sauce should look glossy and coat the zoodles nicely.

Step 7: Remove the skillet from the heat. Stir in the chopped fresh parsley, saving a little for garnish. Taste and adjust seasoning if needed—sometimes a little extra squeeze of lemon or pinch of salt does the trick. Serve immediately while it’s hot and vibrant!

Storage & Freshness Guide

Fridge: Store in an airtight container up to 2 days; zoodles will soften.
Freezer: Not recommended; zoodles become watery when thawed.
Reviving: Reheat gently in a skillet; drain excess liquid if needed.

Serving Suggestions

Complementary Dishes

Garlic bread or a crusty baguette — Perfect for sopping up every last bit of that delicious garlic butter sauce left in the bowl.
A simple arugula salad with lemon vinaigrette — The peppery arugula and bright dressing cut through the richness of the shrimp beautifully.
Cheesy polenta or creamy grits — Creates a comforting, Southern-inspired meal that makes the dish feel even more hearty and satisfying.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes and acidity complement the lemon and spice in the dish without overpowering it.
An ice-cold lager or pale ale — The effervescence and mild bitterness help cleanse the palate between bites of the flavorful shrimp.
Sparkling water with lemon slices — A refreshing non-alcoholic option that enhances the citrus elements and keeps things light.

Something Sweet

Lemon sorbet or granita — A light, palate-cleansing dessert that echoes the citrus notes from the main course.
Warm peach cobbler with vanilla ice cream — The sweet, spiced peaches and cool cream provide a lovely contrast to the savory, spicy shrimp.
Dark chocolate-dipped strawberries — Simple, elegant, and just rich enough to feel like a proper finish without being too heavy.

Top Mistakes to Avoid

Overcrowding the pan when cooking the shrimp. If you add too many shrimp at once, they’ll steam instead of sear, and you’ll miss out on that beautiful crust and deep flavor. Cook in batches if necessary.
Skipping the step of salting the zoodles. Zucchini contains a lot of water, and if you don’t draw some of it out, your final dish can become soupy. Taking those few extra minutes makes a huge difference in texture.
Using pre-cooked shrimp. They tend to be rubbery and won’t absorb the seasoning the same way. Raw shrimp seared in the pan have a much better texture and flavor.
Adding the garlic too early or over high heat. Burnt garlic tastes bitter and can ruin the whole dish. Add it after the shrimp are out and the heat is reduced for just a quick, fragrant sauté.

Expert Tips

Make your own Cajun seasoning blend. Combine paprika, garlic powder, onion powder, dried oregano, thyme, cayenne, and black pepper. Homemade blend has a fresher, more vibrant flavor than most store-bought versions, and you can control the salt and heat level.
Butterfly the shrimp for a more elegant presentation. Simply make a deeper cut along the back of each shrimp before deveining. They’ll curl up beautifully in the pan and look extra impressive.
Add a splash of white wine or chicken broth. After cooking the garlic, deglaze the pan with a little liquid to pick up all the browned bits from the shrimp. It adds another layer of flavor to your sauce.
Finish with a drizzle of high-quality olive oil. Just before serving, add a final swirl of a good, fruity extra virgin olive oil. It enhances the aroma and adds a lovely richness.

FAQs

Can I make this recipe ahead of time?
You can prep the components ahead, but I don’t recommend cooking the entire dish in advance. Zucchini noodles release water as they sit, so if you cook them and then reheat, they’ll become mushy. Instead, spiralize the zucchini and store it wrapped in a towel in the fridge. Season the shrimp and keep them separate. When ready to eat, just cook everything fresh—it comes together so quickly anyway!

What can I use instead of zucchini noodles?
Spaghetti squash makes a great alternative with a slightly sweeter, nuttier flavor. You could also use store-bought carrot noodles or even shaved asparagus. If you’re not avoiding carbs, whole wheat linguine or regular pasta would work beautifully tossed with the Cajun shrimp and sauce.

My dish turned out watery. What happened?
This usually happens if the zoodles weren’t salted and pressed to remove excess moisture, or if they were overcooked. Zucchini is about 95% water, so that salting step is really important. If it happens, you can try draining some liquid from the pan or stirring in a teaspoon of almond flour to help thicken the sauce a bit.

How can I adjust the spice level?
For a milder version, use a mild Cajun seasoning blend and omit the cayenne pepper. You can also add a tablespoon of tomato paste or a splash of cream at the end to mellow out the heat. For more fire, increase the cayenne or add a pinch of red pepper flakes with the garlic.

Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely in the refrigerator overnight. Pat them very dry before seasoning. Avoid thawing in water or the microwave, as this can affect the texture and make them waterlogged.

Cajun Shrimp Zoodles

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Southern-us, cajun

Servings 3

Total Time 22 minutes

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Whip up this easy Cajun Shrimp Zoodles recipe in just 20 minutes! A healthy, one-pan meal with juicy shrimp and zucchini noodles. Get the full recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
3 medium zucchini
250 g cherry tomatoes (halved)
4 cloves garlic (minced)
2 tbsp olive oil
2 tbsp unsalted butter
2 tsp Cajun seasoning
1 tsp smoked paprika
0.5 tsp onion powder
0.25 tsp cayenne pepper (optional, for extra heat)
1 lemon (juiced)
2 tbsp fresh parsley (chopped)
Salt and black pepper (to taste)

Instructions

01
Start by preparing your shrimp. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. In a medium bowl, toss the shrimp with the Cajun seasoning, smoked paprika, onion powder, and a pinch of salt and black pepper. Make sure each shrimp is evenly coated in that vibrant spice mix. Let them sit for about 5 minutes while you prep the other ingredients; this allows the seasoning to adhere better.
02
Spiralize your zucchini into noodles. If you don’t have a spiralizer, a julienne peeler works too, though the strands will be shorter. Place the zoodles on a clean kitchen towel and sprinkle lightly with salt. Let them sit for 5-10 minutes, then gently press to remove excess moisture. This step prevents your final dish from being watery.
03
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter has melted and the pan is hot, add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they’re pink and slightly curled. You’ll notice a beautiful crust forming from the spices. Remove the shrimp from the skillet and set them aside on a plate.
04
In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter, then toss in the minced garlic. Sauté for about 30 seconds until fragrant—be careful not to burn it! Add the halved cherry tomatoes and cook for 2-3 minutes, until they start to soften and release their juices. You should see the skins wrinkling slightly.
05
Add the prepared zucchini noodles to the skillet. Toss them gently with the garlic, butter, and tomatoes using tongs. Cook for just 1-2 minutes until the zoodles are warmed through and slightly tender but still have a bit of bite. You really don’t want to overcook them here.
06
Return the cooked shrimp to the skillet. Squeeze the fresh lemon juice over everything and give it a good toss to combine. Let it heat through for another minute so the flavors meld together. The sauce should look glossy and coat the zoodles nicely.
07
Remove the skillet from the heat. Stir in the chopped fresh parsley, saving a little for garnish. Taste and adjust seasoning if needed—sometimes a little extra squeeze of lemon or pinch of salt does the trick. Serve immediately while it’s hot and vibrant!