Blackened Cajun Shrimp Recipe
- 3/4 Pound Frozen Shrimp, Defrosted and Shelled
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tsp. Smoked Paprika
- 1 Tsp. Garlic Powder
- 1/4 Tsp. Salt
- 1/2 Tsp. Onion Powder
- 1/2 Tsp. Dried Thyme
- 1/2 Tsp. Dried Oregano
- 1/4 Tsp. Ground Black Pepper
- 1/4 Tsp. Cayenne Pepper
- 1 Cup Cooked Rice (about 1/3 Cup Dry)
- 1 Avocado, Diced
- 15 Cherry Tomatoes, quartered
- 2 Cups Arugula
- 1 Green Onion
- 1/2 Juice of a Lime
- Salt & Pepper to Taste
TIP: Thaw your shrimp by placing it in the refrigerator overnight.
VEGETARIAN TIP: Use 1 Block of Pressed Extra Firm Tofu Instead of Shrimp for a meatless alternative.
In a medium bowl, combine your shrimp with oil and spices. You can marinate in the fridge for 24 hours before, or you can cook right away. Cook your rice according to package instructions. About 15 minutes. Mix together your avocado, tomatoes, arugula, green onion, lime juice, and salt & pepper in a small bowl. When your rice is done cooking. Heat a non-stick skillet, or cast iron pan over medium-high heat and cook your shrimp. About 2 minutes per side or until they go from pink to white if you used uncooked shrimp. Divide your shrimp in two and serve with an equal portion of rice and the avocado and tomato mix.
Pictured Above: Shrimp Tacos. 4 Roasted poblano peppers (roast in the oven at 400 for 15-25 Minutes), chop them and add them in when you’re cooking the shrimp. Serve on top of two corn tortillas with chopped lettuce, and top with a mixture of mayo or Greek yogurt with a bit of chipotle powder.
Serve yourself 1/2 of the recipe for 1 serving.
458 Calories, 32.5g Carbs, 40.9g Protein, 19.8g Fat, 392mg Sodium, 6.6g Fiber, 3.6g Sugar