When I forget to pull seafood from the freezer to thaw, I often turn to shrimp. It thaws quickly and can even be boiled and quickly prepared from frozen. This recipe started off with frozen shrimp I thawed, and I pulled together some on-hand ingredients to add layers of flavor.
- 1/2 pound tail-on shrimp, thawed
- 10 baby bella mushrooms, sliced
- 1 5-ounce bag baby spinach
- 1 lime
- 5 cloves garlic, diced
- 1 tablespoon Cajun seasoning
- 4 tablespoons avocado oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
Pat shrimp dry and toss to coat with 1 tablespoon Cajun Seasoning. Heat 2 tablespoons avocado oil in a large skillet, and place shrimp in a single layer in hot oil. Cook for 3 minutes, per side, and squeeze juice of half a lime over shrimp. Place shrimp aside.
Use a paper towel to wipe out the pan. Return to heat and add in 2 more tablespoons avocado oil over medium-high heat. Add in sliced mushrooms and cook until mushrooms start to brown, about 5 minutes. Add in diced garlic cloves and stir, cooking for another 1 minute. Reduce heat to medium-low and add in spinach leaves. Stir to combine.
Once spinach just starts to wilt, stir in 1/4 teaspoon each of sea salt and black pepper and remove from heat. Spinach will finish cooking from heat in the pan. Finish with juice of other half of lime.
Serve spinach and mushrooms over sweet potato mash or grits, if desired, and top with Cajun shrimp.