New Orleans "Barbecue" Shrimp
Spinach Salad with Apples and Bacon
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 1 Tbsp avocado oil
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- 2½ Tbsp salt-free Cajun-Creole seasoning (see Note)
- 2 Tbsp coconut aminos
- ½ tsp hot sauce
- 1 tsp salt
- ¼ tsp pepper
- 1 lemon, thinly sliced
Instructions
- Preheat oven to 400°F. Place shrimp in a 13- x 9-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
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp raw honey
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup extra virgin olive oil
- 2 (5-oz) pkg baby spinach
- 2 apples, sliced
- 8 slices nitrite-free bacon, cooked and crumbled
Side Dish Instructions
- Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl until blended. Gradually whisk in oil.
- Add spinach and apples; toss. Sprinkle with bacon.
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