Cajun Shrimp Lunch
Hi lovelies, I know that many of you are looking for ideas for nutritious lunches as you prepare to go back to school or work after what I hope was a very restful summer break, and there is no need for concern on your part regarding this matter. In point of fact, I have you taken care of for the entirety of this month.
Today, I will be sharing some of my very favorite lunch meal preps with you guys, and I hope you enjoy them as much as I do! It all comes down to this one thing, which is absolutely incredible: the cajun shrimp meal prep, and it’s incredibly easy to put together.
The whole thing can be prepared in less than twenty minutes, and it is packed full of healthy ingredients.
It is also low in carbohydrates and contains a large quantity of protein. If you are trying to keep track of the number of carbohydrates you consume, this is the recipe for you to use to get started. I am going to put together a Cajun seasoning blend that is not overly complicated but still packs a ton of flavor.
You could, of course, substitute some Cajun seasoning that you bought from the store for the one called for in this recipe. That wouldn’t be a problem at all, but you wouldn’t believe how simple it is to make cajun seasoning from stuff. I’m using sweet paprika, but smoked would also work if you wanted to use that instead. Then, to that, I’m going to add some garlic powder, some onion powder, and some paprika to a small bowl, which you probably already have on hand in your pantry. I’m going to combine some smoked paprika with some garlic powder and some onion powder. I’m going to add some dry thyme and some dried oregano, and I’m also going to sprinkle some cayenne pepper on top of this.
Cayenne pepper is not required for the dish. I like things spicy, but if you don’t like heat at all, feel free to leave it out. I’ve got some salt and pepper, and I’m just going to give this a quick whisk until it’s nicely combined. Don’t worry if you’re looking for the full written recipe with all the measurements, ingredients, and instructions. I’ve got it right here.
Always remember to check the description box below the video for the link. Therefore, as soon as the video is over, you can go ahead and click that, and you will obtain all of the information that you require. You have to make this dish on your own, all right, so here I have about a pound of peeled shrimp, and I’m going to just go ahead and shake over this incredible seasoning blend.
You are free to add as much or as little seasoning as you like, but it is essential that the shrimp be thoroughly coated in the seasoning, as its purpose is not limited to that of merely imparting flavor. The seasoning will also help the shrimp retain moisture.
Once it is cooked, it is going to give your shrimp a really nice crisp texture, so don’t be shy with the seasoning once i’ve got my shrimp, all nice and tossed in that seasoning. Once i’ve got my shrimp, all nice and tossed in that seasoning.
Now would be a good time to put these on the stove. I’ve got my nice big skillet heating up over medium-high heat, and once the oil in it is nice and hot, I’m going to add a nice big drizzle of oil to it.
You are free to throw your shrimp into the pan as soon as they are ready. Now you want to make sure that your shrimp are spread out evenly across the pan in a single layer.
You don’t want to overcrowd the pan because shrimp has a lot of great qualities, but one of the best things about it is how quickly it cooks. Make sure not to crowd the pan too much.
Therefore, after only about two minutes on one side, your shrimp will be ready to flip, and we’ll let it cook for another minute or two on the other side, until it has turned bright pink and opaque, and that seasoning starts to give it a bit of a crispy exterior all right, so our shrimp is fully cooked, which means it is time to remove it from the pan.
I’m going to put it in a bowl for you right now. After removing the shrimp from the pan, the next thing I’m going to do is pour in a little bit more oil into the dish. To give it some moisture.
After that, I can put in my vegetables. Because it’s such a delicious combination, I’m going to use some green zucchini, some yellow zucchini, and some red bell pepper in this recipe.
This is very appropriate for the season. This recipe is extremely flexible in terms of the types of vegetables that can be incorporated into it.
When I cook my vegetables in the same pan as my protein, not only do they get nice and soft and tender, but they also pick up a lot of the flavor of that cajun seasoning, which is great.
Now, if your pan is looking a little dry, don’t be afraid to add just a splash of water to it. I love cooking my vegetables in the same pan as my protein because not only do they get nice and soft and tender, but they also pick up a lot of the flavor of that ca
Because of this, some of the cajun seasoning that was stuck to the bottom of the pan will be brought to the surface and will help coat your vegetables, which is exactly what we want.
It is also going to help our vegetables steam a little bit and become extra tender, and the great thing about these vegetables is that they are not going to take a long time to cook; it should only take about four or five minutes, but you want to stop cooking them before they become mushy.
When cooking zucchini in particular, it has a propensity to become a little bit mushy, so make sure that you don’t overcook it. You want it to simply become nice and tender, and once it has reached that point, you can put the shrimp back into the pan. I’M going to.
Allow this to continue to cook for another minute or so, and then that’s it guys, we are finished. What we have left is incredible cajun shrimp that is bursting with flavor and is suitable for either lunch or dinner. You could always serve this with rice or quinoa if you wanted to switch things up a bit.
If you wanted to, but because I’m trying to keep things low carb today, I’m actually using some steamed cauliflower rice here instead, and guys, it tastes absolutely incredible. If you wanted to, you could. As you’ve seen, not only is this recipe incredibly easy to make, but it also takes an extremely short amount of time to put together.
I have high hopes that you will enjoy it just as much as I do and that you will give it a shot on your own. If you do, please take a picture and send it to me via Twitter, Instagram, or Facebook, because you already know how much I enjoy seeing what you cook up in the kitchen.
Keep in mind that this recipe, along with all of my other recipes, can be found on healthymealplans.com, an incredible website for meal planning that enables you to browse through more than a thousand recipes, drag and drop them into your weekly meal plan, and then generates an automatic grocery list for the week.
Summary:
Ingredients
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp Cayenne pepper powder
1/4 tsp salt
1/4 tsp black pepper, ground
1 lb shrimp skinned
2 tbsp oil, divided
1 zucchini, chopped
1Chopped summer squash
1 diced red bell pepper
4 cups Rice made from cauliflower
Method: To make the seasoning, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and pepper in a small bowl and whisk together. After pouring the mixture over the shrimp, mix everything together thoroughly until the shrimp are completely covered.
Warm up the first half of the oil in a large skillet set over medium-high heat. Place the shrimp in the pan so that they are spread out in a single layer. About two minutes into the cooking process, they should begin to turn pink.
After approximately one to two minutes, turn the shrimp over and continue to cook them until they are completely done. Take the shrimp out of the pan and put it to the side for later.
In the same skillet in which you heated the last of the oil, put in some zucchini, summer squash, and red bell pepper. Cook for approximately 4 to 5 minutes while stirring the pan occasionally until the vegetables start to become more tender.
Place the shrimp back in the pan, then combine the remaining ingredients.
While the vegetables are cooking, prepare the cauliflower rice in accordance with the instructions provided on the package.
You can either serve the shrimp and vegetables right away with the cauliflower rice, or you can store the dish in the refrigerator for up to three days.
https://www.healthymealplans.com/recipe-details/cajun-shrimp-meal-prep
