Health benefits

• Shrimp is an excellent source of lean protein, essential for muscle repair and growth, while being low in calories.
• The spices, especially oregano and paprika, are high in antioxidants and can help lower inflammation and prevent chronic illnesses.
• Fresh lemon juice provides vitamin C, supporting heart health and boosting the immune system.
• Garlic promotes digestive health by supporting healthy gut bacteria and reducing bloating.

Ingredients

• 500g Shrimp (peeled and deveined)
• 2 ears of Corn, cut into halves
• 2.5 tbsp Butter
• 1 tbsp Minced Garlic
• 1 tbsp Lemon Juice
• 1 tbsp Salt
• 1 tbsp Black Pepper
• 1 tbsp Cumin
• 1 tbsp Coriander
• 1 tbsp Paprika
• 1 tbsp Oregano

Preparation

1. Clean the shrimp thoroughly. Make sure to defrost frozen shrimp before cooking if you plan to use them. Using a paper towel, pat the shrimp dry to absorb any remaining moisture.
2. In a small bowl, combine the salt, black pepper, cumin, coriander, paprika, and oregano to create the Cajun spice mix.
3. Melt the butter in a big pot over a medium heat. When fragrant, add the minced garlic and sauté it for one to two minutes.
4. Add the shrimp to the pot and cook for 3-4 minutes, stirring occasionally, until the shrimp start to turn pink.
5. Stir thoroughly after the shrimp have been coated evenly with the Cajun spice mixture. Drizzle the shrimp with lemon juice.
6. Preheat your oven to 200°C (392°F). Transfer the shrimp and garlic mixture to a baking dish and arrange the corn halves around the shrimp.
7. Pour any remaining butter and spice mixture over the shrimp and corn.
8. Bake for 20-25 minutes until the shrimp are fully cooked and the corn is tender.
9. Serve hot with fresh lemon wedges and a sprinkle of parsley if desired.

Tips

• Reduce the amount of paprika and black pepper in the Cajun spice mix to change the degree of spice.
• If fresh corn is unavailable, substitute with canned or frozen corn kernels.
• Serve with a side of crusty bread or over a bed of quinoa for a nutritious meal.