I’ve been obsessed with spiralized potatoes lately. They bake beautifully and soak up a creamy sauce in a way that can easily replace pasta. This Cajun Shrimp and Spiralized Potato Casserole highlights exactly that — a flavorful, grain-free, Paleo and Whole30-friendly meal made with spiralized potatoes, sautéed red pepper and tomatoes, rich coconut cream, and tender shrimp. A homemade Cajun seasoning brings heat and depth to the dish.
I developed this recipe from two inspirations. First was my fondness for a spiralized potato casserole I made months ago — I still think about that Creamy Mushroom and Chicken Spiralized Potato Casserole. Second was a recent meal at a New Orleans–style restaurant that reminded me how much I love Cajun seasoning.
I lived in New Orleans for a few years and fell for the city’s unique charm: the architecture, the food, the history, and the people. That experience made it easy to imagine a Cajun-spiced version of my spiralized potato casserole.
Spiralized potatoes hold their texture better than zucchini noodles, which makes them ideal for baking. For this casserole I used a homemade Cajun seasoning made from salt, garlic powder, paprika, black pepper, onion powder, cayenne, oregano, thyme, and a pinch of red pepper flakes. Adjust the cayenne and red pepper flakes to taste — I found the dish pleasantly spicy, though heat tolerance varies.
To build the casserole, I first seasoned the spiralized potatoes with a bit of olive oil and Cajun spice, then baked them until they began to soften. While the potatoes cooked I sautéed onions and garlic, added sliced red pepper and diced tomatoes, and stirred in coconut cream along with additional Cajun seasoning to create a luscious sauce. Use a preservative-free coconut cream for the best flavor.
I combined the sauce with the partially baked spiralized potatoes and returned the dish to the oven to meld the flavors. Finally, I tossed the shrimp with more Cajun seasoning, layered them into the casserole, and baked a final 10–15 minutes until the shrimp were cooked through. The result is a rich, satisfying casserole with bright vegetables, creamy coconut sauce, and a pleasant Cajun kick.
This casserole is flexible — increase or reduce the Cajun seasoning to suit your heat preference, swap vegetables as you like, and be sure to use peeled and deveined shrimp (thawed if frozen). It’s a great weeknight main that’s hearty enough for company and simple enough for a family dinner.
Cajun Shrimp and Spiralized Potato Casserole { Paleo, Whole30}
Ingredients
- 9 cups spiralized potatoes (about 4 medium-large red potatoes using a chipping blade)
- 1 1/2 Tbs olive oil , divided
- 1 red pepper , sliced
- 1 1/2 cups diced Campari tomatoes
- 1 pound shrimp , peeled and deveined (thawed if frozen)
- 1 1/2 cups coconut cream (use preservative-free for best flavor)
- 1/2 cup minced onion
- 2 cloves garlic , sliced
Cajun seasoning ingredients:
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- 1/4 + 1/8 tsp ground black pepper
- 1/4 + 1/8 tsp onion powder
- 1/4 + 1/8 tsp cayenne powder
- 3/4 tsp oregano
- 3/4 tsp thyme
- a pinch red pepper flakes
Instructions
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Preheat the oven to 350°F (175°C).
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Spiralize the potatoes (use a chipping blade if available).
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Combine all Cajun seasoning ingredients in a small bowl and mix well.
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Bake the spiralized potatoes: place them in a large baking dish (about 9.5 x 13 x 2 in). Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon Cajun seasoning; toss to coat. Bake for 30 minutes, then remove and set aside while you make the sauce.
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Make the Cajun sauce: heat 1/2 tablespoon olive oil in a saucepan over medium-high heat. Add the minced onion and sliced garlic and cook for about 2 minutes. Add the sliced red pepper, diced tomatoes, and 1 teaspoon Cajun seasoning; cook 3 minutes, stirring frequently. Stir in 1 1/2 cups coconut cream and 1 1/2 teaspoons Cajun seasoning, bring to a gentle boil for a few minutes.
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Pour the sauce over the partially baked spiralized potatoes and mix to combine. Bake an additional 15–20 minutes so flavors meld.
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Season the shrimp with 1 teaspoon Cajun seasoning, add to the casserole, and bake another 10–12 minutes until the shrimp are cooked through and potatoes are tender.
Nutrition
Carbohydrates: 74 g
Protein: 35 g
Fat: 38 g
Nutrition information is automatically calculated and should be used as an approximation.