Baked New Orleans "Barbecue" Shrimp
Spinach Salad with Apple and Bacon
Ingredients
- ¾ lb peeled and deveined, large wild-caught raw shrimp
- 1 Tbsp avocado oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1½ Tbsp salt-free Cajun-Creole seasoning (see Note)
- 1 Tbsp coconut aminos soy-free sauce
- ¼ tsp hot sauce
- ½ tsp salt
- ¼ tsp pepper
- 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, coconut aminos, hot sauce, salt and pepper. Pour over shrimp; toss.
- Bake 10 minutes or until shrimp turn pink. Garnish with lemon slices.
Side Dish Ingredients
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp raw honey
- ¼ tsp salt
- ⅛ tsp pepper
- 2½ Tbsp extra virgin olive oil
- 1 (5-oz) pkg baby spinach
- 1 apple, sliced
- 4 slices nitrite-free bacon, cooked and crumbled
Side Dish Instructions
- Whisk together vinegar, mustard, honey, salt and pepper in a bowl until blended. Gradually whisk in oil.
- Add spinach and apple; toss. Sprinkle with bacon.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
