Dinner: Cajun Shrimp, Spinach & Grits

Recipe by Kate Merker This Southern dish—a mere 384 calories—is all about balance, with sweet corn and creamy grits offsetting the heat of the Cajun seasoning. If you'd rather take it to go, skip the grits and fold up the shrimp mixture in a tortilla.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Cajun Shrimp, Spinach & Grits

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 c. quick-cooking grits
2 tbsp. olive oil
1 1/2 lb. large peeled and deveined shrimp
2 tsp. Cajun or blackening seasoning (no salt added)
Kosher salt and pepper
2 tbsp. fresh lime juice
2 clove garlic
1 c. frozen corn
1 bunch spinach

Instructions

Cook the grits according to package directions.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and 1/4 tsp salt and cook for 2 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more. Remove the skillet from the heat, add the lime juice and toss to coat. Transfer to a plate.
Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the corn and cook until heated through.
Add the spinach and 1/4 tsp each salt and pepper and cook, tossing, for 1 minute. Return the shrimp to the skillet and toss to combine. Serve over the grits.

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