We have a super busy week ahead, so of course that means Cajun Shrimp and Veggie Skillet is on the menu! This is one of my favorite prep ahead meals, because it doesn’t require any cooking ahead of time. Simply chop the veggies, thaw the shrimp (if needed), and you’re good to go for a super quick and easy dinner! On busy weeknights, I’m often tempted to run through a drive through because there are nights I feel like I just don’t have time to cook and clean up. I love this Cajun Shrimp and Veggie skillet because it comes together in one pan, in less time than it would take me to go through a drive through. Not only is it fast, but its packed with healthy veggies and protein, so I feel great about serving it!

To make this Whole 30 compliant, use a compliant sausage and Cajun seasoning. Or, leave the sausage out!

To prep this meal in advance, I chop the veggies on Sunday afternoon, then we eat this on Monday night.

When ready to cook, heat a large skillet over medium high heat. In a small bowl, whisk together the olive oil and Cajun seasoning. Add the sausage and veggies to the pan and cook until just starting to soften, about 5 minutes.

After 5 minutes, add the shrimp and pour the Cajun mixture over the top. Stir to coat the meat and veggies in the seasoning. Cook for about 5 more minutes, stirring every couple minutes to cook the shrimp evenly. When the shrimp are done, you’re ready to serve!

Cajun Shrimp and Veggie Skillet

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x

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Ingredients

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1 pound large shrimp, peeled and deveined

12 ounces sausage, sliced (I like Aidell’s Organic Cajun Style Andouille Sausage)

2 medium sized zucchini, chopped into chunks

2 medium sized yellow squash, chopped into chunks

½ bunch asparagus, cut into thirds

2 red bell pepper chopped into chunks

3 Tablespoons olive oil

3 Tablespoons Cajun Seasoning

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Instructions

In a small bowl, whisk together the olive oil and Cajun seasoning.  Heat a large skillet over medium high heat.  Add the sausage and veggies to the pan and cook just starting to soften, about 5 minutes.  Add the shrimp and Cajun mixture to the pan and toss with the rest of the ingredients to coat everything in the Cajun seasoning.  Cook for about 5 more minutes, stirring to cook the shrimp evenly.  

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I love the bright, fresh flavors of a chimichurri sauce. Grilled Chimichurri Shrimp with Quinoa Pilaf is the perfect weeknight recipe if you do a few steps ahead on the weekend. It sounds fancy though, doesn’t it?! The fresh herbs and garlic pack a nutritional punch. Quinoa is high in fiber and protein and is a complete protein, meaning it contains all nine essential amino acids that our bodies can’t make on their own. Add in the shrimp, which is also a healthy protein source and this meal is a winner in the nutrition department! Good thing it tastes just as good as it is for you!

To make this Grilled Chimichurri Shrimp with Quinoa Pilaf an easy weeknight dinner, the key is prepping ahead. First, start with making the Chimichurri sauce. You’ll only need about 3/4 cup of the chimichurri for this recipe, so you can freeze the rest! It will stay good in the freezer for about a month. Next, throw the shrimp and 3/4 cup chimichurri into a Ziploc bag and into the fridge to marinate. Yay! You’re halfway done prepping! The final step is to cook the quinoa. You are only going to halfway prepare the quinoa recipe, as the final ingredients are best added at the end. To do this, boil the water. Add the quinoa and cover. Simmer for 10 minutes, then add the kale and cover. Simmer for 5 more minutes, turn off the heat, and let sit for 5 more minutes. Let cool and then transfer to a glass container and refrigerate. In a small container, combine the lemon juice, lemon zest, olive oil, and pine nuts and place in the fridge. Slice the green onion and store in a ziploc bag in the fridge.

When ready to prepare the meal, thread the shrimp onto skewers (or, if using a grill pan, you can skip this step since there aren’t any grates for the shrimp to fall through). Heat a grill to medium high heat and grill for 2 minutes per side, until the shrimp is cooked. To finish the quinoa, place the cooked kale and quinoa mixture in a skillet over medium heat. Stir constantly until warmed through. Add in the lemon juice mixture and stir. Add in the sliced green onion and stir. Serve the shrimp skewers on a bed of the quinoa pilaf. Yum! There you have it – Grilled Chimichurri Shrimp with Quinoa Pilaf!

Note that this can all be prepared the night of serving, that’s totally fine! Let the shrimp marinate for an hour or so in the fridge (the chimichurri can easily still be prepped ahead – it will stay good in the fridge for a few days). To make the quinoa, as soon as the quinoa/kale mixture is done cooking, just add in the remaining ingredients! It’s still really a pretty quick dinner, it just goes a little faster when it is all pre-prepped.

Grilled Chimichurri Shrimp with Quinoa Pilaf

• Author: Sarah

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Ingredients

For the Chimichurri Shrimp

1 1/2 cups packed fresh parsley

1/2 cup packed fresh cilantro

1 tsp dried oregano

1/4 small red onion

3 cloves garlic

3 Tbsp red wine vinegar

2 Tbsp fresh lemon juice

1 tsp salt

3/4 cup olive oil

1 lb raw peeled and deveined shrimp

For the Quinoa Pilaf

2 cups water

1 cup quinoa

1 small bunch kale, chopped, stems removed

1 lemon, zested and juiced

2 green onions, sliced

1 Tbsp olive oil

3 Tbsp pine nuts

salt and pepper, to taste

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Instructions

For the Chimichurri Shrimp

In a food processor, combine the red wine vinegar, lemon juice, salt, garlic, and onion.  Process until finely minced.  Then add the herbs to the food processor.  Pour in the olive oil while pulsing.  Pulse until the herbs are finely minced, but not pureed.  Place the shrimp in a ziploc bag and pour 3/4 cup chimichurri over the shrimp.  Seal the bag and refrigerate overnight (or at least 1 hour).  When ready to prepare the shrimp, remove from the marinade and skewer.  Heat a grill to medium high heat and cook the shrimp for 2 minutes on each side, until cooked through.

For the Quinoa Pilaf

In a saucepan, bring the water to a boil.  Add the quinoa, cover, and lower the heat to a simmer.  Let the quinoa simmer for 10 minutes, then add the kale on top, cover, and simmer for 5 more minutes.  Turn off the heat and let stand for 5-7 minutes until the quinoa is tender.

Meanwhile, in a small bowl, whisk to combine half of the lemon juice, the zest, olive oil, green onion, and pine nuts.  When the quinoa is tender, pour the lemon juice mixture over the quinoa and fluff to combine.  
Add salt and pepper to taste.

Place the quinoa pilaf on a serving platter.  Top with the shrimp skewers and an additional sprinkle of lemon juice.

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Okay, so this recipe takes some work – I’ll admit that. But, the end result is so good that it’s totally worth it! This is a weekend meal in our house, when I have a little more time for cooking. I like to serve this with a store bought orange marmalade for dipping (microwaved for a few seconds to make it sauce consistency) and broiled or grilled asparagus, like my Roasted Asparagus with Lemon and Feta. A simple baked sweet potato and steamed broccoli works great too!

Coconut Shrimp

• Author: Sarah

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Ingredients

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1 lb peeled and deveined shrimp, patted dry

1/2 cup coconut flour

1/2 cup unsweetened shredded coconut

2 eggs, beaten

coconut oil, for frying

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Instructions

Pat the shrimp dry (make sure it is very dry so the coating sticks).  Place the coconut flour in a bowl, the beaten eggs in second bowl, and the shredded coconut in a third bowl.  Line them up in this order: coconut flour, eggs, shredded coconut.  Dip the shrimp in the flour, shake off excess, then in the egg, then the shredded coconut.  Set on a plate while you finish preparing the rest of the shrimp.  Heat the coconut oil in a skillet over medium high heat.  Add the shrimp (what you can fit – you will have to work in batches).  Cook until tails start to turn pink, then flip.  Cook until cooked through and golden brown.  Serve with orange marmalade. 

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There are some (okay, a lot) of weeknights where after a full day of work and kids, I want a healthy dinner option, with basically no effort. Enter Chile Lime Chicken Burgers with Mango Salsa. You can find the chicken burgers in the freezer section at Trader Joe’s. Simply cook the burgers in a pan and top with the mango salsa (which I buy at Whole Foods, premade). How easy is that?! I like to serve this with asparagus and mushrooms, roasted in the oven and sprinkled with a squeeze of fresh lemon juice and feta, if I have time. If not, a simple salad works great too! I should also mention that this meal is a great, simple Whole30 compliant option!

Chile Lime Chicken Burgers with Mango Salsa

• Author: Sarah

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Ingredients

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1 package Chile Lime Chicken Burgers (Trader Joe’s)

1 container pre-made mango salsa (Whole Food’s)

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Instructions

Cook the chicken burgers according to package directions.  Top with mango salsa and serve immediately.

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Any time I’m doing a Whole 30, this recipe is on my go-to list. It’s easy, few ingredients, and it feels like a total cheat meal. Which I know is not the point of Whole 30, but I have to make it as enjoyable as I can or I won’t stick with it. I serve these Buffalo Chicken Drummies with Dump Ranch. This ranch is so insanely good! I could drink the stuff – it’s that good. I have all of the herbs for it in my garden, so you’ll always find a jar of homemade Dump Ranch in my fridge. I put it on everything! It is also Whole 30 compliant, so you don’t have to feel deprived or a bit guilty about this one. Win!

Buffalo Chicken Drummies

• Author: Sarah

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Ingredients

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2 lbs chicken drummies

1/4 cup Frank’s hot sauce (or your favorite hot sauce)

2 Tbsp melted butter (use clarified butter for Whole 30)

1 Tbsp coconut aminos

1 clove garlic, minced

1/2 tsp seasoned salt

Black pepper, to taste

Salt, to taste

1 Tbsp olive oil

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Instructions

Preheat the oven to 450 degrees.  Line a baking sheet with foil.  Pat the chicken dry with paper towels.  Brush with olive oil and sprinkle lightly with salt and pepper.  Place on the prepared baking sheet and roast for 30-35 minutes, until cooked through.  

While the chicken is cooking, whisk together the melted butter, hot sauce, coconut aminos, garlic, seasoned salt and pepper.

When the chicken is finished cooking, transfer to a heat-safe bowl.  Pour the buffalo sauce over the top and use tongs to coat the chicken in the sauce.  Serve immediately.

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