Southern US Lunch: Cajun-Spiced Shrimp & Grilled Vegetables with Paleo Creole Sauce

Allergens

Shellfish (Shrimp)

Ingredients

• 2 lbs large shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 1 cup cauliflower rice
• 1/4 cup olive oil
• Salt and pepper to taste Paleo Creole Sauce:
• 1 cup tomato sauce
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. In a large bowl, toss the shrimp with Cajun seasoning and set aside.
2. Preheat the grill or grill pan over medium high heat. Brush vegetables with olive oil, salt, and pepper. Grill vegetables until tender and slightly charred. Remove from the grill and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, cook for 5 minutes until softened. Stir in tomato paste, garlic powder, cayenne pepper, smoked paprika, salt, and black pepper. Cook for another 2 minutes.
4. Add the tomato sauce to the skillet and bring to a simmer. Reduce heat and let it cook for about 10 minutes.
5. Grill the seasoned shrimp until opaque and cooked through, around 2 3 minutes per side. Remove from grill and add to the Creole sauce. Gently stir to combine.
6. Serve the Cajun shrimp and Creole sauce over cauliflower rice. Top with grilled vegetables.

Chef’s Insight

To achieve that perfect grilled char, don't forget to turn the vegetables often while they cook. This will help them cook evenly and develop a nice texture.

Notes

Feel free to experiment with different vegetables for a personalized touch.