Cajun-Spiced Shrimp with Roasted Bell Pepper and Zucchini

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Spicy Cajun shrimp sautéed with roasted bell peppers and zucchini for a colorful, Whole30-approved low-carb meal. This American-inspired Whole30 recipe (low-carb), ready in about 30 minutes, pairs peeled deveined shrimp, cajun seasoning, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 260 cal/serving

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Ingredients

1 lb peeled deveined shrimp
1 tbsp cajun seasoning
3 tbsp extra virgin olive oil
1 large red bell pepper, sliced into 1/2-inch strips
2 medium zucchini, sliced into 1/4-inch rounds
3 cloves garlic cloves, minced
2 tbsp fresh parsley, chopped
4 wedges lemon wedges
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 sliced large red bell pepper and 2 sliced medium zucchinis with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tender and slightly caramelized.
Step 2: While vegetables roast, toss 1 lb peeled deveined shrimp with 1 tbsp Cajun seasoning and 1/2 tsp salt.
Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add seasoned shrimp and cook for 3-4 minutes, stirring occasionally, until shrimp are pink and cooked through.
Step 5: Remove skillet from heat, stir in roasted vegetables and 2 tbsp chopped fresh parsley. Serve with 4 lemon wedges for squeezing over shrimp.

Frequently asked questions

How long does Cajun-Spiced Shrimp with Roasted Bell Pepper and Zucchini take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cajun-Spiced Shrimp with Roasted Bell Pepper and Zucchini?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled deveined shrimp from drying out.

Can I substitute ingredients in Cajun-Spiced Shrimp with Roasted Bell Pepper and Zucchini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cajun-Spiced Shrimp with Roasted Bell Pepper and Zucchini for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cajun-Spiced Shrimp with Roasted Bell Pepper and Zucchini low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.