Cajun Jumbo Shrimp with Courgette Spicy Rice and Beetroot Salad.

 

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.