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Shrimp, Bell Pepper and Asparagus Saute
with spinach salad

Active: 30 min Total: 30 min
This Cajun-inspired saute with shrimp and vegetables is packed with fresh, bright flavors. Enjoy the dish with a tart, crisp salad on the side.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shrimp, Bell Pepper and Asparagus Saute:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Bell peppers, any color - 2 , diced
  • Shallots - 2 cloves , diced
  • Garlic - 2 cloves , chopped
  • Asparagus - 3/4 lb , ” / 2.5 cm pieces
  • Oil, cooking - 1 Tbsp
  • Cajun seasoning - 2 tsp
  • Butter - 3 Tbsp
  • Lemon juice - 1 tsp
Spinach Salad with Apples and Cashews:
  • Apples - 1 , sliced or chopped
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Baby spinach - 5 oz
  • Cashews - 1/4 cup

Prep

  1. Shrimp - Defrost, rinse, and pat dry.
  2. Bell peppers / Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Asparagus - Chop asparagus into 1” / 2.5cm pieces. (Can be done up to 2 days ahead)
  4. Apples - Slice or chop apples.

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Make

  1. In a large mixing bowl, whisk together apple cider vinegar, honey and mustard. Add olive oil while whisking. Add apples, spinach and cashews on top. (Wait to toss until just before serving.)
  2. Heat a saute pan over medium-high heat. Add cooking oil and then bell peppers, asparagus and shallots to heated oil. Saute until vegetables are starting to turn tender, 3 to 4 minutes. Add Cajun seasoning and give the dish a good stir to combine.
  3. Add butter to vegetables. When butter is melted add shrimp. Season shrimp with some salt and pepper as it cooks. Cook shrimp for 2 minutes and then add garlic. Continue cooking until shrimp is opaque / cooked through, ~2 minutes more.
  4. Remove pan from heat and squeeze lemon juice over top. Season with some salt and black pepper.
  5. Toss salad.
  6. Serve shrimp saute with salad on the side. Enjoy!

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