clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cajun Lemon Butter Shrimp Over Eggplant Noodles

  • Author: Amanda aka The Kitcheneer
  • Yield: 4


  • - 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


  1. Preheat the oven to 350.
  2. Drain and rinse chickpeas and dry off with a paper towel as much as possible.
  3. 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!!)
  4. While the chickpeas are roasting, prepare the Cajun lemon butter.
  5. In a blender or food processor, combine the Cajun seasoning, lemon zest, garlic, and butter until smooth.
  6. 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.
  7. To spiralize an eggplant, cut both ends off and slice entire eggplant in half width wise.
  8. 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)
  9. In a large skillet melt butter blend on medium heat.
  10. Sauté shrimp in the butter and let them absorb all that goodness!
  11. Toss the eggplant noodles in the skillet for 3 minutes to allow it to absorb remaining seasonings.
  12. Add the tomato and chickpeas and toss to coat.


  • Serving Size: 4