Cajun Shrimp + Veggies

I am working to create more dishes that not only uses minimal ingredients, but are also things that you can buy at the grocery store every week and make a variety of meals with it. This is the perfect example of that! Shrimp, vegetables, and coconut milk could go any direction - Thai, Chinese, Italian, Indian - but today I decided to go a little Southern!

What I love about this dish is that it’s so easy to load with veggies and you can use whatever you want! I chose spinach to include a leafy green + when it’s in a sauce you literally cannot taste it. I also added bell pepper and zucchini because I enjoy eating them. If you don’t - switch it up! Broccoli, carrots, or potatoes would all be delish as well.

This is such a great weeknight dinner because its quick, takes minimal time to prep, and also requires minimal cooking skills!

Ingredients:

• 1 lb shrimp

• 2 tablespoons Cajun seasoning

• 3 tablespoons olive oil

• 1 bell pepper sliced thin

• 1 small zucchini chopped

• 1 small shallot diced

• 3 cloves garlic minced

• 3 cups spinach

• 1 package cauliflower rice

• 1 can coconut milk

• 1 tablespoon nutritional yeast

Cajun Seasoning:
2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.

Instructions:

• In a bowl mix the shrimp with 1 tablespoon Cajun seasoning and olive oil. Heat another tablespoon of oil on medium in a pan and cook the shrimp for 2ish mins each side. Set aside.

• Heat the remaining oil and cook the bell pepper and zucchini for about 5 minutes or until soft. Add the garlic and shallot and cook another 2 minutes. Add the spinach, Cajun seasoning, and nutritional yeast. Bring to a boil and let simmer for 5 minutes. Add the shrimp back in towards the end to warm and serve over cauliflower rice.