Paleo Cajun Shrimp Spaghetti

Paleo Cajun Shrimp

Paleo Cajun shrimp on top of zucchini noodles – the perfect easy and simple weeknight meal with a spicy kick.


  • 1/2 lb shrimp, peeled and deveined
  • 4 zucchini, julienned (avoiding seeds)
  • 1/2 onion, sliced in thin half moons
  • 1/41/2 cup coconut milk
  • Splash of stock
  • 1/2 tsp arrowroot starch, mixed with water before use
  • Cajun seasoning to taste
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • Olive oil to coat shrimp


  1. Pat shrimp dry and toss them in olive oil and Cajun seasoning to taste. Set aside.
  2. Over a low heat, add the onion to a large skillet with a little additional olive oil.
  3. Julienne the zucchini, avoiding the seeds.
  4. When the onions begin to color, add a splash of stock to the pan along with the zucchini strips. Turn the heat up to medium high and heat until the zucchini starts to soften.
  5. Add the coconut milk and bring to a simmer.
  6. Add shrimp and stir them so that the Cajun seasoning begins to blend into the coconut milk.
  7. Cook until the shrimp are almost opaque and then add the arrowroot starch mixture. Simmer a minute longer (don’t boil) until thickened and serve.