This shrimp recipe couldn’t be any easier! I served my shrimp with grits, but you certainly don’t have to. I had been making this Cajun shrimp for a while before it ever occurred to me to put it alongside grits. But you could make the grits and call it shrimp and grits!
You can make the Cajun Shrimp recipe from fresh or thawed frozen shrimp. If you buy it not peeled and deveined, you’ll need to, and a portion of the video above is devoted to showing you how if you don’t already know.
Cajun Shrimp, serves 2 (4 WW SP per serving)
- 1 lb. of shrimp, peeled and deveined
- 2 Tablespoons olive oil
- 2 Tablespoons Whole Foods Market Blackened Cajun Seasoning
- 1 lemon, juiced
Pre-heat oven to 400F. Cover a rimmed baking sheet with foil and spray with cooking spray, if desired. Thaw shrimp if using frozen, and peel and devein if necessary. Toss the shrimp in a bowl with the oil and seasoning and place on the baking sheet in a single layer. Bake uncovered for 8 minutes. Remove from the oven and pour the lemon juice over the shrimp on the baking sheet, and toss gently with a spatula. Serve with pasta, rice, zoodles, or grits.
Grits, serves 2 (6 WW SP per serving)
- 1/4 c yellow stoneground grits
- 2 cups cooking liquid (I prefer 1/2 water and 1/2 chicken broth)
- 2 Tablespoons half and half
- 1/2 teaspoon salt
Bring liquids to a boil in a small saucepan and add grits and salt. Reduce heat to low and stir frequently to prevent sticking for about 30 minutes. Grits may be done sooner, depending on how warm the “low” setting is on your stove. Before serving, stir in the half and half and adjust seasoning as needed. Consult the package directions for the grits you purchased.