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

I usually make this bowl with cajun seasoned chicken. Since I didn't defrost chicken, I used frozen shrimp instead. Simply soak or rinse frozen shrimp in cold water for a few minutes. Don't forget to pat dry before seasoning.

There's nothing fancy about this. These are my grocery staples. Consistent staples come in really handy when you’re living on a budget, counting macros and trying to eat more veggies. 


1.5 lbs small-medium shrimp (or chicken)

2 minced garlic cloves - optional

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 if desired.  

  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. I skip this step with chicken.

  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 3 ways you can eat this cajun 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 protein.

  3. Salads: Forget the carbs and serve veggies and protein over chopped romaine.


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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