Spicy Cajun Shrimp and Lime-garlic Asparagus
I know I’ve recently posted another shrimp and asparagus recipe on here, and I promise my tastes and meals are more diverse. I have about 100 other recipes I could post but I just made this one tonight and was too excited about it to NOT post it right away.
This recipe, modified from the one found on this blog was all 3 of my favorite things: easy, delicious, and low calorie!
I originally made this recipe exactly as described on Scrumpdillyicious and found it to be WAY too spicy. The combination of chipotle in adobo and cajun seasoning was overwhelming. I modified it to make it healthy(-er), low-cal, and just spicy enough 😉 At the end of this post you’ll find my secret ingredient, which will probably surprise you – follow my advice: don’t knock it until you try it!
I’ve also included the recipe for the asparagus which is my own and therefore ridiculously easy.
Spicy Cajun Shrimp
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4
1 lb raw medium-sized shrimp, peeled and deveined
1 tbsp olive oil
2 tsp cajun seasoning
1 tbsp brown sugar
1 lb Asparagus
1 lime, halved
Garlic salt, to taste
Preheat oven to 350 degrees
1. In a gallon ziploc, combine shrimp, olive oil, cajun seasoning, and brown sugar. Seal and shake – evenly coating the shrimp. Allow to sit at room temp and marinate while you prepare the asparagus.
2. Line a cookie sheet with non-stick foil. Rinse the asparagus. Cut the stalk (white ends) off and line them evenly in the baking pan. Squeeze fresh lime and sprinkle garlic salt (to taste). Place in the oven for 10 minutes.
3. While the asparagus is cooking, line another baking sheet with non-stick foil and place the shrimp in a single layer. After the asparagus have been cooking for 10 minutes, add the shrimp to the oven and cook both for another 10 minutes (or until asparagus are done and shrimp are pink and no longer opaque).
4. Serve and enjoy! I served these with 1/4 cup of white rice and chipotle mayo.
I prefer store bought chipotle mayo….. specifically kraft brand (35 cals/tbsp.) I spread my rice out so that there’s a hole in the center for 1 tbsp of mayo and then I place the shrimp on top of this. The spiciness of the shrimp is balanced by the coolness of the mayo and also neutralized by the lime in the asparagus. If you like very spicy HOT foods I’d recommend adding 1tbsp of the cajun seasoning to the marinade.
This stuff is DELICIOUS. Neither healthy nor clean, but, everything in moderation, right?
1/4lb shrimp, 1/4c. rice, 1tbsp of chipotle mayo, 6 asparagus spears
Enjoy and thanks for stopping by!