Cajun Air Fryer Shrimp over Creamy Polenta

For the Shrimp

• 1 lb. wild caught shrimp, cleaned, peeled, tails removed
• 1 1/2 tsp. Cajun seasoning
• 1 tsp. minced garlic
• freshly ground black pepper
• avocado oil spray

Peel, devein and remove tails from shrimp and rinse well.

Transfer shrimp to a ziploc bag and use your hands to rub in the Cajun seasoning, minced garlic and black pepper.  Move to the fridge until you are ready to cook.

Turn on air fryer to "air crisp" at 390F and allow to warm up for 5 minutes.  Generously spray the crisp tray with avocado oil spray and move the shrimp into the air fryer in a single layer.  Close air fryer and cook for 5 minutes.  

Stir the shrimp with tongs and continue to cook for 2 more minutes.  Divide the shrimp over the top of  creamy polenta.

For the Polenta

• 3/4 cup polenta
• 2 1/4 cups water
• 2 tsp. garlic better than bouillon 
• 2 oz. plant based cheese
• 1/2 tbsp. plant based butter
• freshly ground black pepper

Bring the water & bouillon to a boil.  Stir in the polenta and reduce heat to a low simmer.  Allow to cook for about 5 minutes, stirring regularly.  Add in the butter and continue to stir until butter is melted.  Add some freshly ground black pepper and the cheese, continue to stir until cheese is melted.

Divide the polenta into two bowls and top with half the shrimp.

YUM!

Serves 2.  Each serving yields: 537 calories, 9.5g fat, 53g protein & 56 net carbs.

ENJOY!