SERVES 1
INGREDIENTS |
MEAL MAP A |
MEAL MAP B |
MEAL MAP C |
CAJUN SEASONING |
¼ TEASPOON |
¼ TEASPOON |
½ TEASPOON |
GROUND PEPPER |
⅛ TEASPOON, PLUS MORE AS NEEDED |
⅛ TEASPOON, PLUS MORE AS NEEDED |
½ TEASPOON, PLUS MORE AS NEEDED |
CHILI POWDER |
¾ TEASPOON |
¾ TEASPOON |
1 ¼ TEASPOONS |
ONION POWDER |
¾ TEASPOON |
¾ TEASPOON |
1 ¼ TEASPOONS |
GROUND CUMIN |
¼ TEASPOON |
¼ TEASPOON |
½ TEASPOON |
SMOKED PAPRIKA |
¾ TEASPOON |
¾ TEASPOON |
1 ½ TEASPOONS |
RAW SHRIMP,* MEDIUM SIZE, PEELED AND DEVEINED, FRESH OR DEFROSTED |
4 OUNCES |
4 OUNCES |
8 OUNCES |
LIME, JUICED |
½ |
½ |
½ |
FRESH CILANTRO, CHOPPED |
AS NEEDED |
AS NEEDED |
AS NEEDED |
SEA SALT |
AS NEEDED |
AS NEEDED |
AS NEEDED |
BLACK BEANS, CANNED (OR DRIED BLACK BEANS YOU HAVE ALREADY SOAKED AND COOKED) |
½ CUP DRAINED AND RINSED |
½ CUP DRAINED AND RINSED |
½ CUP DRAINED AND RINSED |
CAULIFLOWER FLORETS |
2 CUPS |
4 CUPS |
4 CUPS |
1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
2. In a large bowl, combine the Cajun seasoning, pepper, chili powder, onion powder, cumin, and paprika and mix well. Add the shrimp and coat evenly.
3. Spread the seasoned shrimp in an even layer on the prepared baking sheet. Bake for 10 to 12 minutes. Remove from the oven, squeeze the lime juice over the entire pan, and sprinkle with cilantro, salt, and pepper.
4. While the shrimp is cooking, steam the cauliflower florets in a steamer or in a steamer basket over boiling water for about 5 minutes, or until crisp-tender.
5. Serve the shrimp with the warmed black beans and cauliflower florets.
*If you don’t eat any animal products, you may substitute any vegetarian protein from the Metabolism Revolution Food List.