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Home / Recipes / Cajun Jumbo Shrimp with Courgette Spicy Rice and Beetroot Salad.
Cajun Jumbo Shrimp with Courgette Spicy Rice and Beetroot Salad.

Cajun Jumbo Shrimp with Courgette Spicy Rice and Beetroot Salad.

Cajun Jumbo Shrimp image

 

Ingredients:

For the protein:

12 Jumbo Raw Shrimp/Prawns

1 Tablespoon The Gym Chef Cajun Seasoning

 

For the carbs:

200g Basmati Rice

1 Courgette (sliced)

1 Onion (sliced)

1 Tablespoon The Gym Chef Peri Peri seasoning

1 Teaspoon The Gym Chef Pink Himalayan Salt

1 Tablespoon Coconut oil

300ml boiled water

 

For the topping:

1 Small Beetroot

1 Teaspoon olive oil

1 Tablespoon balsamic vinegar

Salt and Pepper to taste

 

Step 1: cook the rice -

Chop the onion, and courgette into slices.

Wash the rice in cold running water and allow to drain.

Grab a saucepan and place on a medium heat. Add the oil. Sauté the onions and courgettes till they start to soften (2 mins). Add the drained rice and continue to sauté for a further minute. Add the peri peri spice and pink salt. Mix well and add the water. Cover and simmer on a low heat for ten mins. The rice should absorb all the water and cook in its own steam.

 

For the beetroot salad:

Peel the beetroot. Finely slice into circles. Lay flat and slice again lengthways to create julienne matchsticks. Place in a bowl and add the oil and vinegar. Mix well and add salt and pepper to taste.

 

For the shrimp:

Wash the shrimp and pat dry with kitchen paper.

Grab a flat frying pan and place on a medium/hot heat.

Place shrimp in a bowl, add a little oil and marinade in the cajun seasoning.

Coat well and add to the hot pan. Pan sear the shrimp for 2-3 mins on each side ensuring they are thoroughly cooked.

 

Release your inner gym chef and plate up in any fancy arrangement you desire and enjoy.

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