This Shrimp and Zucchini Skillet is healthy, creamy and flavorful. Packed with fresh zucchini, roasted peppers and coconut milk, it gives the creaminess of alfredo with the calories of a side salad.
In college I worked at T.G.I. Friday’s, and we had a Cajun shrimp pasta dish that was creamy, spicy, and oh so terrible for you. As much as I love zoodles, constantly substituting them for pasta can get boring. This recipe is a perfect combination of zucchini and shrimp, and maintains a creamy and spicy sauce that is a lot better for you than its 2,000 calorie cousin.
Topping with cheese adds a nice finishing touch to this recipe, making it very satisfying. So, give that zoodler a rest, and let cube zucchini be the star of the shrimp and zucchini skillet!
Scroll to the bottom for the consolidated recipe!
- The best dairy free cheese options to finish this dish with are: Kite Hill Ricotta, Tofutti Cream Cheese, or Violife Mozzarella Shreds!
- Important to make a slurry of cornstarch and water in a separate bowl. The cornstarch will clump up if added directly to the hot sauce!
- You can use any size shrimp that you have! If you are using medium or large I would recommend cutting them into pieces!
- This recipe calls for 3 tsp of Cajun seasoning. If you prefer less spice, add less!
- 1 ½ lbs peeled, and deveined shrimp
- 1 tbsp olive oil
- 2 tbsp butter, divided (Country Crock Avocado Oil Sticks)
- 3 tsp Cajun seasoning
- 1 ½ lbs cubed zucchini
- 1/2 cups white wine
- 8oz chopped roasted red peppers
- 3 minced garlic cloves
- ½ cup full fat coconut milk
- 2 tbsp chopped parsley
- 1 tsp cornstarch
- ¼ cup water
- Heat a large skillet and add olive and 1 tbsp of butter. Season shrimp with 2 tsp of Cajun seasoning and add to skillet. Cook shrimp for about 4-5 minutes or until cooked through. Remove shrimp and set aside.
- To the same skillet add remaining 1 tbsp butter and zucchini. Cook zucchini for about 2-3 minutes.
- Add wine and cook for about 3-5 minutes until wine reduces.
- Add roasted red peppers and garlic. Cook for another 3-4 minutes until zucchini is tender. Add remaining tsp of Cajun seasoning.
- Return the shrimp to the skillet. Add coconut milk, parsley, and season with salt and pepper.
- In a separate bowl mix 1 tsp cornstarch and ¼ water. Stir into skillet. Cook for another 3-4 minutes.
- Serve in a bowl and top with dairy free cheese or grated parmesan!
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