Paleo: Spicy Cajun-Spiced Shrimp
with Oven-Roasted Sweet Pepper & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
310 /serving
If your new year’s resolutions include maximizing flavour while minimizing grains and dairy, you’ve come to the right recipe. These juicy pink shrimp taste simply sensational thanks to the potent power of sambal oelek and a squirt of lemon juice set against a backdrop of smoked paprika, mustard and dried herbs. Cook your crustaceans with sliced leeks for a real lip-smacking finish, and plate them with sweet pepper and broccoli, garlicky-hot from the oven.
We will send you:
- 450g Shrimp (BAP-certified)
- 15ml Minced garlic
- 200g Broccoli florets
- 75g Sliced leeks
- 1 Lemon
- 1 Sweet pepper
- 15ml Sambal oelek
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Mustard, Shrimp, Sulphites
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
10 g
Saturated Fat
2 g
Sodium
1570 mg
Total Carb
23 g
Sugars
7 g
Protein
36 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Core and large-dice the sweet pepper. Halve the lemon; juice ½ and quarter the remaining ½.
Roast the vegetables
On a lined sheet pan, toss the broccoli (halve if large) and sweet pepper with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 2 min., add ½ the garlic.
Sauté the leeks
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the leeks and sauté, 3 to 4 min., until tender; season with S&P.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of leeks, add the shrimp. Cook, 1 to 2 min. on one side, until partially cooked. Flip and add the sambal oelek and lemon juice (start with ½). Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque, cooked through and coated.
Plate your dish
Divide the vegetables and shrimp between your plates. Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
