Cajun Shrimp & Veggie Skillet

• 1 tbsp. oat milk butter
• 1/2 tbsp. avocado oil
• 1 tsp. chopped garlic
• 1 lb. raw wild caught shrimp, thawed, deveined & tails removed
• 1 & 1/4 tsp. Cajun seasoning
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced zucchini
• 1/2 cup canned Italian diced tomatoes
• 1 & 1/2 cups frozen cauliflower rice

Heat a skillet over medium heat and add the butter and oil until melted.  Add the garlic and cook for 1 minute, stirring continuously.  

Add the bell peppers and zucchini and cook until starting to soften, about 4 minutes. Add the shrimp and sprinkle the cajun seasoning over everything, cooking for about 3-4 minutes, stirring occasionally, until shrimp are pink.  

Meanwhile, cook the cauliflower rice according to package directions and measure out 1 1/2 cups.

Add diced tomatoes and cooked cauliflower rice to the skillet and cook about 4 minutes, until warmed through, stirring occasionally.

Divide the skillet between two bowls.  Enjoy!

Cajun Shrimp over Creamy Cauliflower Grits

• 1 lb. wild caught raw shrimp, peeled & deveined, if frozen, thawed
• 1 1/2 tsp. Cajun seasoning
• Avocado oil cooking spray
• 1 tbsp. lemon juice
• 1/4 cup reduced sodium vegetable broth
• 1 tbsp. oat milk butter
• 2 1/2 cups cooked riced cauliflower
• 1/2 cup unsweetened almond milk
• 1/4 tsp. salt
• 2 tbsp. organic dairy free sour cream
• 1/3 cup organic cashew milk mozzarella cheese
• 1/4 cup sliced green onions

Toss the shrimp and cajun seasoning together in a ziploc bag and put in the fridge until ready to cook.

Cook the cauliflower rice according to package directions and measure out 2.5 cups.  

Heat butter over medium heat.

Add cooked riced cauliflower once butter is melted.  Stir to combine and cook for a 2-3 minutes, stirring occasionally.  Add almond milk and salt and cook for 5 minutes, stirring occasionally.  

Reduce heat to low and stir in the sour cream, cheese and green onions, stirring continuously until cheese is melted.  

Meanwhile, in a second skillet,  spray with avocado oil spray and heat over medium heat.  Add the shrimp and cook until pink, about 4-5 minutes.   Add the broth and lemon juice, bring to a simmer and allow to simmer for 1 minute.

Divide the cauliflower grits between two bowls.  Divide the shrimp into two portions and serve on top of the cauliflower grits.  

ENJOY!