coconut milk in shrimp skillet
Dinner Savory

Shrimp & Zucchini Skillet

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!

Nikki’s Notes

  • 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!

Ingredients

Recipe

  • 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.
chopped zucchini
  • 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.
zucchini and roasted peppers
shrimp zuchinni and roasted peppers with wine
  • Return the shrimp to the skillet. Add coconut milk, parsley, and season with salt and pepper.
coconut milk in shrimp skillet
  • In a separate bowl mix 1 tsp cornstarch and ¼ water. Stir into skillet. Cook for another 3-4 minutes.
shrimp and zucchini skillet
Hi, I'm Nicolette
Hi, I’m Nicolette

At 23 years old, I was diagnosed with Chron’s disease, and severe allergies to gluten, dairy and peanuts.
Coming from a family that lives to eat, this diagnosis dramatically changed how I viewed food.
I’ve been working on my recipes to enjoy food like I once did, and figured why not share them with you!

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