This shrimp zucchini pasta recipe is exactly what you need when you want a big plate of pasta. But you want it to be paleo. 😉 This recipe for shrimp zucchini stir fry is packed with flavor, veggies, and a delicious creamy sauce – sans cream. You’ll hardly believe it. And even better is that shrimp and zucchini noodles can be on your table in less than 20 minutes! YES! I like a lot of shrimp and zucchini recipes, but this is one of my favorites! Try it and let me know if you agree.
What’s all in this dish? You’ve got shrimp, you’ve got zucchini noodles, and you’ve got mushrooms, onions, peppers, and garlic! The whole gang is here.
And even though it sounds like there is a lot going on, one-pot is all you need to whip up this weeknight dinner.
Finish off this creamy shrimp and zucchini pasta with some fresh color and flavors. Some diced tomatoes, fresh cilantro, and a squeeze of lime or lemon adds a nice pop of acidity, don’t skip it!
What Are Zoodles?
Zoodles are simply noodles that have been made from spiralizing zucchini. They are the perfect low carb ingredient to many pasta recipes.
Zucchini noodles are a low carb, paleo, and grain-free option for noodles! They are the heart of this zucchini pasta and shrimp recipe too.
If you’ve never tried zoodles before, now is the time to give them a shot when you make this shrimp zucchini stir fry.
How To Make Zucchini Pasta
This zucchini noodle pasta takes less than 20 minutes. It doesn’t get much easier than that.
Take a look at these quick & easy steps to make this paleo shrimp recipe:
- Cook the shrimp. Heat garlic and shrimp in a skillet. Once shrimp is pink, set them aside in a bowl. They cook really quickly, so watch them closely.
- Saute the veggies. With that same pan (no need to dirty more pans!), you’ll add in more olive oil and stir fry the the bell peppers, onion, mushrooms, and Cajun seasoning.
- Make the “cream” sauce. Add in the shrimp back into the pan and stir coconut cream into the veggies. Toss with the zucchini noodles.
I told you this shrimp zucchini pasta was really easy to make! Now you just need to make a batch and dig into your delicious dinner.
How Do You Keep Zucchini Noddles From Getting Soggy?
Learning how to cook zucchini noodles gets easier with practice, but these tips will help prevent them from becoming soggy.
- Pat the zucchini noodles dry. After you spiral the noodles, pat them dry with a paper towel. You can also sprinkle a little bit of sea salt on them, so some of the water escapes. I recommend if you plan on salting them, to let them sit in a colander in the sink. Then the water will go right down the drain.
- Never overcook the shrimp and zucchini noodles. When the noodles cook too long, they will become mushy and not as appetizing.
- Leave the skillet uncovered when making zoodles. Otherwise, you will trap in moisture and they will for sure end up soggy. They don’t take long to cook without a lid anyway.
How Do You Store Shrimp Zucchini Stir Fry?
Store this zucchini pasta recipe in an airtight container in the refrigerator. The leftover shrimp and zucchini noodles will last around 2 days in the fridge.
To reheat this zucchini pasta recipe, you have too options:
- Microwave for 30 seconds-1 minute and check it. If it’s not hot enough, repeat until it reaches the temperature you are looking for. You don’t want to heat it too much, or the shrimp will become rubbery, and the noodles will be soggy.
- Heat on the stove. Heat a little bit of olive oil in a skillet. Toss the shrimp pasta stir fry until it’s hot, which is usually just a couple minutes. Then add toppings and serve.
Can You Freeze This Shrimp Zucchini Pasta Recipe?
No, do not freeze zucchini noodles. I repeat, do not freeze zucchini noodles!
I’ve tried, and unfortunately it just doesn’t work. They end up mushy and watery and are just not worth it!
More Paleo Dinner Recipes
If this is one of your new favorite shrimp and zucchini recipes, then you should definitely see some of my delicious paleo dinner recipes. Each one is loaded with flavor and lots of healthy ingredients.
- Healthy Grilled Asian Thai Shrimp Salad – Bursting with vibrant colors and tons of flavor.
- Slow Cooker Orange Chicken – Perfect combination of sweet and tangy.
- Lemon Pepper Salmon Stir Fry – A citrus lover’s dream! You should really try this one.
Cajun Shrimp Zucchini Pasta Recipe: Shrimp And Zucchini Noodles:
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RECIPE CARD
Cajun Shrimp Zucchini Pasta Recipe: Shrimp And Zucchini Noodles
This shrimp zucchini pasta recipe is flavorful and easy! See how to make shrimp zucchini stir fry for a 20-minute weeknight dinner packed with vegetables + protein. One of the best shrimp and zucchini recipes.
Ingredients
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- 3 tablespoons Olive oil (divided)
- 4 cloves Garlic (minced)
- 1 lb Shrimp (peeled and deveined)
- 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 (minced)
- 1 squeeze Lemon (or lime)
- Sea salt (to taste)
Instructions
More TIPS about this paleo recipe in the post above!
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. 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. Cook for 1 minute.
Turn off heat and add in the zucchini noodles tossing well. Taste for salt and add a pinch or two if needed. Serve topped with the diced tomato, cilantro, and a squeeze of lemon or lime.
Recipe Notes
Serving Size: ~2 cups, or 1/6 entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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7 Comments
Paula Rose
To make this recipe go further, I add cubed chicken breast and sauté it separately (in the same pan after the shrimp). Additionally we add onions. Watch out when you use Cajun seasoning as I learned that the first ingredient is SALT! So when we want more heat, I add red pepper flakes while cooking the peppers and onions and fresh sliced jalapeños at the end.
Lynn Wiggers
I made this. I loved it. I didn’t have a spiralizer, but my mandoline has an attachment that is practically the same thing. My husband doesn’t like cilantro, so I used dried version since it has so little flavor anyway. I am an authentic Cajun cook, but even so I found it a little too spicy and my husband was on fire but loved it otherwise, so like Carolyn, I’m backing it down just a little. And I’m back here today because I’m making it again for friends coming over that really like healthier meals. BTW Chrissy, I did it with frozen shrimp and it was amazing, even as leftovers a couple of days later.
Bradley
This was my first zoodle dish and it was very delicious and flavorful. I made the mistake by using frozen zucchini noodles which came out a little soggy. Nevertheless we enjoyed the meal. I will definitely be investing in a spiralizer so that I can make this dish again.
Chrissy
Can you use frozen shrimp with this recipe or does it water it down too much?
Lauren
Hi Chrissy, That’s a good question! I haven’t tried it with frozen yet, but think it should work. Let me know how it goes if you try it!
Carolyn
I made this dish tonight after searching shrimp and zucchini recipes. This is how I modified it though as I don’t have a spiral noodle maker. Did everything as instructed except after sautéing the veggies I added just one zucchini cut into small chunks (instead of making noodles). I did add both the tomato and the cilantro and a squeeze of lime and lemon as I had both. I made a small amount of angel hair pasta and served everything on top of that. This dish was very tasty and easy to make! I might try reducing the cajun seasoning a bit for my taste buds but I would only back it off by 1/2 TBSP at a time .I did have to run to the store and grab a red pepper and coconut cream. I found a squeezable type in the cocktail isle of Kroger. I have plenty left so I will have to find some more recipes or just make some Pina Coladas soon.
Kim
Mmmm. This looks absolutely delicious. I love the vegetables and flavors you have going on in this dish, Lauren.