Warning: Only make this recipe if you want to take your taste buds on a seriously wild ride! The spice and flavors in this Cajun Grilled Shrimp are on full blast!

I highly recommend serving this firecracker shrimp over cauliflower rice dressed in lemon juice for cooling, calming flavors that create the perfect balance for spicy shrimp.

The shrimp grills very quickly, so be sure to have everything else prepared and ready to be served before you get those shrimps on the barbie… 🙂

What you need

Serves 4

For the Cajun Spice Blend:

• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon ground cayenne powder
• ¾ teaspoon dried oregano
• ¾ teaspoon dried thyme
• ¼ teaspoon red pepper flakes

For the Shrimp:

• 2 Tablespoons olive oil
• 20 extra large shrimp, peeled and deveined

For the Cilantro Dressing:

• 1 Tablespoon coconut oil
• ¼ cup fresh cilantro, minced
• 3 Tablespoons lemon juice
• 2 Tablespoons scallions, whites only, minced
• ¼ teaspoon Worcestershire sauce

Instructions

1. In a large bowl combine the spice blend and mix well. Add the olive oil and shrimp and toss until well coated.

2. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp by poking through the thickest part of the shrimp and also through the tail, so that it is secured in two places. Grill for about 7 minutes, turning halfway through, until cooked through.

3. In a medium bowl combine the cilantro dressing ingredients. Brush the dressing over the cooked shrimp and serve immediately. Enjoy!

Nutrition

One serving equals 202 calories, 12g fat, 2g carbohydrate, 1g sugar, 716mg sodium, 1g fiber, and 21g protein.

To really succeed with your fat loss goal, it’s important to keep your meals light, lean and filled with protein. Try this recipe for marinating and grilling chicken. Make lots and pack for a week of healthy lunches paired with veggies or dark leafy greens.

What you need

Serves 4

• 1 ½ Cup Sake
• ½ Cup Coconut Aminos (or light soy sauce)
• ¼ Cup Swerve sweetener – sugar replacement
• 2 Tablespoon Olive Oil
• 1 Tablespoon Garlic- minced
• 3 inch Piece of Ginger, thinly sliced
• Salt and Pepper
• 2 LBS Boneless, Skinless Chicken Thighs, trimmed

Instructions

1. Preheat the grill to medium high.

2. Combine the sake, coconut aminos, swerve, olive oil, garlic and ginger in a large ziplock bag. Generously salt and pepper the chicken thighs and add to the bag of marinade. Seal the bag and place in the fridge for 1 to 4 hours, turning once.

3. Grill until the chicken thighs are cooked through. Enjoy!

Nutrition

One serving equals 493 calories, 10g fat, 9g carbohydrate, 3g fiber, and 56g protein.