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Tell the truth, how many times have you forgotten about dinner and defrosting?  Well, it happens to me at least once a week and yesterday was a total Monday around this house. 

Luckily I had a bag of frozen shrimp in the freezer and vegetables in the fridge.  I spent a few minutes rummaging the spice cabinet and settled on this Organics cajun seasoning (from Albertsons). 

I roasted veggies and boom, dinner was ready in 25 minutes. 

Most of my cooking happens this way.  I grew up watching Rachael Ray 30 Minute Meals. She always preached cooking is a formula that you can mix and match with.  Needless to say, I’m constantly mixing and matching the same ingredients over and over again.  It comes in really handy when you’re living on a budget, counting macros and trying to eat more veggies.  This little shrimp dinner is super easy and will produce enough leftover veggies for tomorrow’s breakfast or lunch. Here it is.


1.5 lbs small-medium shrimp (I use peeled raw deveined shrimp)

2 minced garlic clove (1 for veggies and 1 for shrimp)

1 diced white onion

1 diced yellow bell pepper

1  diced red bell pepper 

1 lb trimmed/chopped asparagus

Cajun seasoning (to taste)


Salt/Pepper to taste

*Optional Serving Ideas:


Corn tortillas 

Sliced avocado 

Romaine lettuce


Roasted Vegetables  (do the veggies first)

  1. In a large mixing bowl, add asparagus, peppers, onion and minced garlic.  

  2. Add olive oil, salt and pepper to taste and mix.

  3. Layer veggies on a foil lined baking sheet and bake at 425 degrees for 20 minutes.  If you have thinner asparagus try 15 minutes first.


  1. Season shrimp with cajun seasoning, salt and pepper to taste.  

  2. Heat a tbsp of EVOO in a skillet over medium heat.  

  3. Sauté minced garlic for 30 seconds.

  4. Add shrimp and sauté, stirring occasionally until all flesh is pink. If you like spicy food, be generous with the cajun seasoning.  I usually add more seasoning as I’m sautéing the shrimp. Cook for 8-10 minutes for medium shrimp (smaller shrimp will cook  for 6-8 minutes). Remember you're cooking until all flesh is pink.

I like creating and cooking things that can be converted into multiple dishes especially for work days and meal preps. Listed below are the 4 ways you can eat this shrimp and veggie combo. Enjoy!

  1. Tacos: Fill warmed corn tortillas with shrimp filling, top with avocado slices.  

  2. Bowls:  Layer white rice, veggies and shrimp.

  3. Salad: Forget the carbs and serve veggies and shrimp over chopped romaine.

  4. As is - Shrimp over roasted vegetables:)


I had a decent amount of vegetables left over.  Normally leftovers become work lunches but since we’re home I used them for breakfast instead.  I sautéed some soy chorizo, added the veggies followed by two eggs and pepper.  The Hubs likes his eggs sunny side or over easy.  I prefer scrambled.  Both were delicious.  It's a good way to incorporate vegetables for breakfast. Let me know if you try it.

Xx Dee

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