Super Fast
Baked New Orleans "Barbecue" Shrimp
Broccoli Slaw with Dijon Vinaigrette
Ingredients
- ¾ lb fresh or frozen large, peeled and deveined wild-caught shrimp
- 1 Tbsp avocado oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1½ Tbsp Cajun seasoning
- 1 Tbsp coconut aminos soy-free sauce
- ¼ tsp hot sauce
- ½ lemon, thinly sliced
Instructions
- Preheat oven to 400°F.
- Place shrimp in an 11- x 7-inch baking dish.
- Combine oil, lemon juice, garlic, seasoning, soy-free sauce, hot sauce, ⅛ tsp salt and ¼ tsp pepper.
- Pour over shrimp; toss well to combine.
- Bake 10 minutes or until shrimp turn pink; garnish with lemon slices, if desired.
Side Dish Ingredients
- 2 tsp apple cider vinegar
- 2 tsp extra virgin olive oil
- ½ tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp dried thyme
- ½ (12-oz) pkg broccoli slaw mix
Side Dish Instructions
- Whisk together vinegar, oil, mustard, garlic, thyme, and a pinch of each salt and pepper in a bowl.
- Add slaw mix; toss until blended.
- Serve immediately or cover and refrigerate 1 hour.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
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