Raise your hand if a super easy and delicious keto dinner is something you’re in need of this week – or let’s be honest, EVERY week. ? These tasty Keto Shrimp & Chorizo Spaghetti Squash bowls (or skillet if you don’t want to serve them in the squash) are loaded with flavor and will be a guaranteed crowd pleaser!
Sweet, succulent shrimp tossed with spicy chorizo, and nestled in ribbons of tasty spaghetti squash – what’s not to love about this easy keto dinner that you can have on the table in 30 minutes??? It will take a little longer if you’re starting with raw spaghetti squash – so see below for some tips for meal prepping your spaghetti squash in advance!
Cajun seasoning is one of my favorites to pair with shrimp (or chicken, or pork….OK pretty much everything), so I used it liberally in this low carb spaghetti squash recipe. You’ll also find the usual suspects of garlic and onion, along with a generous amount of cilantro. Or parsley. Le sigh…
I am team cilantro all the way (Yes? No?) but if you’re a cilantro hater then parsley will also work well in this Keto Shrimp & Chorizo Spaghetti Squash recipe. But I’ll be a little sad for you, I’m not going to lie… ?
If you don’t like or can’t get spaghetti squash for this Keto Shrimp & Chorizo Spaghetti Squash recipe, it will work just as well with zucchini noodles, so feel free to make that substitute if you prefer! If you are using spaghetti squash and want to serve this in the halves as bowls, then use small spaghetti squash to get your 4 cups of cooked spaghetti squash that are called for.
If you can’t get small squash, cook the large ones and then freeze any leftover cooked squash (beyond the four cups required for this recipe) to have on hand for future keto spaghetti squash recipes. In fact, if you’re into keto meal prep ideas, I recommend cooking spaghetti squash in large batches and then freezing it in 2 cup servings so you always have some when you need it for a low carb pasta substitute.
My preferred way to cook spaghetti squash is to stab it (deeply) all over and microwave it for 12 minutes (small), 15 minutes (medium) or 20 minutes (large) and then cut it in half and scrape out the strands of cooked spaghetti squash. It’s pretty foolproof, and the fastest method I know of to cook spaghetti squash easily.
Another keto meal prep time saver is to purchase your shrimp already peeled and deveined – that eliminates the tedious and potentially time consuming task of doing it yourself. My very first job as a teenager was working in a French Bistro as a dishwasher and prep cook – I must have peeled thousands and thousands of jumbo shrimp in those years! If I never have to peel another shrimp in my life, I will be very happy ha ha – so it’s worth it for me to pay a few cents more per pound to have someone else do it for me!
Even if you do peel your own shrimp, I know you’ll think it was worth it once you try this Keto Shrimp & Chorizo Spaghetti Squash recipe, and so will the rest of your family! It’s a meal the entire family will enjoy eating – and only you’ll know how healthy it is!
In fact this Cajun inspired spaghetti squash recipe isn’t just keto and low carb, it’s also grain free, dairy free, egg free, nut free, Paleo and even Whole 30 compliant! I mean seriously, this recipe is a winner on all counts – I just high-fived myself. ?
Easy, delicious, family friendly – what’s not to love about these Cajun-inspired low carb spaghetti squash bowls?! Grain free, dairy free, egg free, nut free, Paleo, and Whole 30 compliant! Did I mention easy?
- 8 ounces raw chorizo, casings removed
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 cup water
- 1 1/2 tablespoons cajun seasoning
- 1 pound raw shrimp (extra large), peeled and deveined
- 4 cups cooked spaghetti squash (about 1 medium)
- 1/4 cup chopped cilantro (or parsley)
- 1 tablespoon fresh lime juice
- Place the chorizo in a large skillet and cook over medium-high heat for about 6 minutes, or until cooked through. Remove and set aside.
- Add the olive oil, onions and garlic to the skillet and cook over medium-high heat for 2 minutes, or until fragrant and turning translucent.
- Add the water and simmer for one minute.
- Add the cajun seasoning, cooked chorizo, and shrimp to the pan and cook for three minutes or until the shrimp are turning pink and opaque.
- Stir in the cooked spaghetti squash, cilantro and lime juice until well combined.
- Remove from heat and serve, garnished with more cilantro or parsley if desired.
I don’t call for salt or pepper in this recipe because the cajun seasoning is more than enough for most palates – taste it first, but of course if you find it lacking feel free to season further as desired.
Net Carbs per serving = 7g.
- Serving Size: 1 1/2 cups
- Calories: 252
- Fat: 14g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 22g
New to Keto and need help getting started?? Try following my 12 weeks of free keto menu plans, starting with the 3 Day Keto Kickstart and Keto FAQs!
Or if you’re already on keto but want to boost your results, try the wildly popular and effective IBIH 5 Day Keto Soup Diet and drop as much as 10 pounds!