Cajun Jumbo Shrimp with Courgette Spicy Rice and Beetroot Salad.
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.