This is hands-down the BEST way to make zucchini in an air fryer! Whether you’re making this Crispy Air Fryer Zucchini recipe for a weeknight side dish, party food, or a healthy snack, one thing is for sure: it is SO. GOOD.
Even my picky kids love it! We make it all of the time and they even love helping me in the kitchen. While they aren’t normally fans of zucchini, they definitely love it this way! If you’re needing an easy way to make crispy zucchini quickly, the air fryer is truly one of my favorite methods. I’m so obsessed with this recipe and I know you’re going to love it, too!
How to Make a Roux for Shrimp Gumbo
So if you’re making gumbo, something that’s an absolute must is to start it with roux! The actual definition of roux is that it’s “a mixture of fat (especially butter) and flour used in making sauces”. In this case, I used a little bit of olive oil and whole wheat flour to get the job done!
I actually didn’t put a whole lot of roux in the recipe since my goal was to keep it as healthy as possible, so I didn’t have to cook it for as long as I normally would have. Normal shrimp gumbo recipes definitely use more of it! My biggest tip: don’t let the roux burn! Stay on it, stirring often and making sure that it doesn’t ever stick to the sides of the pan. It’s ready when it turns a dark caramel color!
I think you guys will really love this recipe 😉 It’s SO good! Personally, I love making it in bulk and having it throughout the week. Cody absolutely loves it, too!
Looking for more healthy and delicious dinner recipes? Try out these Slow Cooker Beef Carnitas Tacos and this Dairy-Free Tuscan Chicken Skillet!
Watch this video on how to make Healthy Cajun Shrimp Gumbo:
Shrimp Gumbo Recipe FAQs
What is the secret to good gumbo?
The secret to a great gumbo is all in the roux! Stirring it patiently until it reaches a rich, deep color adds that classic, smoky flavor. The layers of seasoning add an authentic, bold taste that truly define a good gumbo recipe!
Can I put raw shrimp in gumbo?
Yes, you can absolutely add raw shrimp to gumbo! Just toss them in during the last 5-10 minutes of cooking so they don’t overcook and stay perfectly tender.
How do you thicken shrimp gumbo?
Gumbo is traditionally thickened with a roux. If you want to easily thicken gumbo a bit more, whisk a small amount of the soup with a teaspoon of cornstarch or flour and then add it into the gumbo, stirring quickly. Another option it to make another roux and stir it in!
What is the Holy Trinity in cooking gumbo?
The Holy Trinity refers to the classic trio of onion, celery, and bell pepper. These ingredients are sautéed at the start of the recipe to create the foundation of flavor for gumbo and other Cajun dishes.
Is gumbo healthy?
Gumbo can be a healthy and balanced meal, especially when made with wholesome ingredients like shrimp, veggies, and a lighter roux. It also tends to be higher in protein!
Here’s the recipe for this delicious Healthy Cajun Shrimp Gumbo:
Shrimp Gumbo Recipe
Ingredients
- 30 medium shrimp (peeled, deveined)
- 3 Tbsp olive oil
- 3 Tbsp whole wheat flour
- 1/3 onion
- 2 green bell peppers
- 1 garlic clove
- 1 Cup diced tomatoes
- 1.5 Cups chicken stock
- 1/2 Tbsp paprika
- 1/2 tsp oregano
- 1 Tbsp chili powder
- 2 Tbsp crushed parsley
- 1 Tbsp crushed bay leaves
- pinch cayenne pepper
- salt/pepper
- 1 Cup shredded kale
- 1 Cup cooked quinoa
Instructions
- To create the roux, whisk the olive oil and flour over medium-high heat.
- Continue mixing with a wooden spoon (making sure to scrape the sides of the pan) for about 20 minutes, or until the the roux begins to turn a dark caramel color.
- Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften.
- Add the stock and spices, continue to cook.
- Once the mixture begins to bubble, lower the heat and add in the shrimp.
- Continue cooking for about 10 minutes.
- Lastly, add in the shredded kale.
- Remove from heat, top each serving with quinoa, and enjoy!
Matt Kearns says:
The photography looks great! Delicious looking gumbo!
Christine McMichael replied:
Thanks Matt!
Sonali- The Foodie Physician says:
I’m all about this healthier version. It sounds so flavorful and delicious!
Christine McMichael replied:
It was delicious, Sonali!
Jessica Levinson says:
My husband absolutely loves gumbo! I’ll have to make this for him!
Christine McMichael replied:
Enjoy the recipe, Jessica!
Sarah says:
This looks delicious and love the spice! It would be a perfect way to warm up on these chili winter days.
Christine McMichael replied:
Thanks, Sarah!
Alisa Fleming says:
This looks SO flavorful and nourishing. I’ve never made gumbo since it usually calls for okra and file powder (and I have no idea where to find either!) – this version looks like my solution!
Christine McMichael replied:
Thank you, Alisa! Enjoy!
Laura says:
It’s so hearty and healthy! I’d love to cozy up with a bowl of this!
Christine McMichael replied:
Yes!! Enjoy!
Emily Kyle says:
I literally wish I could smell this through the screen, it looks SO good! I can’t wait to make it for my husband next week!
Christine McMichael replied:
Haha, I wish that was possible, too! It smelled wonderful. Enjoy!
Pat says:
This recipe looks delightful. I would be inclined to lessen the cooking time for the shrimp as they may be tough after 20 minutes. Maybe 5 – 7 minutes.
This is a wonderful site. So glad I found you.
Christine McMichael replied:
Thanks, Pat! You’ll have to let me know how your adjusted time goes. Enjoy the recipe! 🙂
Susan Cline says:
THis was great! A great Ash Wednesday recipe.
Christine McMichael replied:
Thank you, Susan! Yes, so perfect!!
Peter says:
This recipe is fantastic, didn’t look like yours, but the taste!!!
Christine McMichael replied:
Thank you, Peter! 🙂 Glad you enjoyed it!
Phyl Butler says:
Sounds easy and delicious!
Christine McMichael replied:
Thanks, Phyl! 🙂
Ellyn says:
What is a good substitute for whole wheat flour?
Christine McMichael replied:
I think all purpose or almond flour could work great as well!
Cheryl Serez says:
I made this recipe last night and it turned out really well! It was my first attempt at a gumbo and I was pleasantly surprised by how easily this dish came together (minus peeling the shrimp, bleh). My husband loved it and we both had leftovers for lunch today. I didn’t have any parsley on hand and I subbed veggie broth for chicken broth, which I think probably would have helped to “lift” the flavours a bit more. All in all, a really solid recipe. I’m sure I’ll be making this again.
Christine McMichael replied:
Hi, Cheryl! I’m so glad you enjoyed it and that your husband loved it, too! 🙂
Paul says:
I haven’t made this yet, but looking at the recipe it looks really good. For now, I’ll give it a three star rating.
Mycomment is that cooking the shrimp for 10 minutes, I believe will them way overdone and tough.
I’m going to cook them for 5 minutes and then more if needed.
Christine McMichael replied:
Hi, Paul! Thank you! For me, 10 minutes was just right, but feel free to adjust as needed. I hope you enjoy the recipe! 🙂
Yvonne Breaux says:
How do you get 5 adult servings from 1.5 cups of stock and one can of tomatoes? Each serving should be at least 2 cups.
Christine McMichael replied:
Hi, Yvonne! The broth is supposed to be a little bit thicker, and the quinoa/shrimp help fill it out. Feel free to adjust the recipe as needed! Enjoy! 🙂