Cajun Lemon Butter Shrimp over Eggplant Noodles
Shrimp is sautéed in a Cajun lemon butter and is placed over eggplant noodles and roasted chickpeas
I have an obsession with my spiralizer. It’s more if an addiction. I use it for anything I can spiralize! I’ve done the classic Zoodles, yellow squash, butternut squash, and broccoli stem. But I also have a love for the eggplant. I have been dying to try and spiralize one. I’m so glad I did cause it made me think of all the different flavor combos I could make with it and I came up with this one!
It’s wonderful! It’s healthy and below 250 calories per serving! And not to mention low carb! It’s definitely guilt free as it packs even more protein with the added chickpeas too! My favorite thing about healthifying my favorite foods is that it doesn’t have to taste “healthy”.
I felt like I ate a large pasta dish without the heavy feeling after a regular pasta dish.
This meal wrapped up a pretty stressful week here. Max had to have dental surgery to extract what was left of his teeth! 🙁 He is diabetic and his weight goes down and up a lot. We have known about his dental issues for awhile but due to his inconsistent glucose numbers and weight it was always too risky to put this older gentleman under anesthetic. But he was finally healthy enough, so after dropping him off and worrying about him all day we finally have him back! He was so happy to be back! And he’s doing good so far!!
– 3/4 lb shrimp ( fresh or frozen)
– 1 tbs Cajun seasoning
– 4 tbs unsalted butter softened
– zest of 1 lemon
– 1 eggplant spiralized or julienned
– 1 can of roasted chickpeas
– 1 diced tomato
– 3 cloves of minced garlic
Preheat the oven to 350.
Drain and rinse chickpeas and dry off with a paper towel as much as possible.
Pour chickpeas on a baking sheet and spray them with cooking spray and bake in oven for 30 minutes. ( as one of my wonderful readers suggested, you can toss the garlic in with the chickpeas for a boosted garlic flavor!!)
While the chickpeas are roasting, prepare the Cajun lemon butter.
In a blender or food processor, combine the Cajun seasoning, lemon zest, garlic, and butter until smooth.
Try to wait until the last moment to spiralize the eggplant as it is wary to oxygen and will start to brown as soon as it is cut.
To spiralize an eggplant, cut both ends off and slice entire eggplant in half width wise.
Spiralize each half. It is tricky as it has soft flesh. Just keep it steady and push it firmly as you crank the spiralizer. I promise it’s worth it! ( I went with blade B)
In a large skillet melt butter blend on medium heat.
Sauté shrimp in the butter and let them absorb all that goodness!
Toss the eggplant noodles in the skillet for 3 minutes to allow it to absorb remaining seasonings.
Add the tomato and chickpeas and toss to coat.
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