Cajun Parmesan Shrimp
& Zucchini Skillet
Plump shrimp and tender zucchini tossed with bell pepper, onion, and garlic in a light Cajun Parmesan cream sauce — finished with a squeeze of lemon and on the table in 20 minutes. Bold, satisfying, and completely on plan. One skillet, no fuss.
- Main
- 1 lb shrimp, thawed, peeled & tails removed
- 2 zucchini, sliced into rounds
- 1 red bell pepper, diced
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Cajun Cream Sauce
- ¼ cup plain non-fat Greek yogurt
- ¼ cup Parmesan cheese, grated
- 1–2 tsp Cajun seasoning (start with 1 tsp — brands vary significantly in heat)
- 1 tbsp fresh lemon juice
- — salt & black pepper, to taste
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1
Cook the shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 90 seconds per side — just until pink and curled. Shrimp cook very quickly and become rubbery if overcooked. Remove to a plate immediately and set aside.
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2
Sauté the vegetables
Add the remaining tablespoon of olive oil to the same skillet over medium-high heat. Add the onion and bell pepper and cook for 3–4 minutes until softened. Add the garlic and zucchini and cook for another 3 minutes, stirring occasionally, until the zucchini is just tender and still has a slight bite — don't let it go mushy.
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3
Make the sauce
Reduce the heat to medium-low. Add the Greek yogurt, Parmesan, and Cajun seasoning to the skillet. Stir gently to combine with the vegetables — the residual heat will warm the Greek yogurt into a light, creamy sauce. Start with 1 teaspoon of Cajun seasoning, taste, and add more if you want more heat. Cajun seasoning brands vary wildly in saltiness and spice level.
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4
Return the shrimp & finish
Return the cooked shrimp to the skillet and toss gently to coat everything in the sauce. Squeeze the lemon juice over the top and stir once more. Taste and adjust seasoning. Serve immediately while hot.
- Don't overcook the shrimp: 90 seconds per side is all shrimp need — they should be pink and just curled into a C shape. An O shape means overcooked and rubbery. Pull them off the heat the moment they're done and set aside while the vegetables cook.
- Cajun seasoning varies wildly: Some brands are intensely salty and spicy, others are quite mild. Always start with 1 teaspoon, taste the sauce, and build from there — you can always add more but you can't take it back.
- Greek yogurt over half and half: Greek yogurt creates the same creamy sauce texture with significantly more protein and far fewer calories — reduce the heat before adding it to prevent curdling.
- Serve over cauliflower rice: The light Cajun cream sauce is incredible spooned over cauliflower rice — it makes this a more complete and satisfying bowl with almost no extra effort.
- Tony Chachere's or Zatarain's: If you're in Oklahoma, both are widely available and work beautifully in this recipe — just go easy on the amount since both are on the saltier side.