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  • Lynds
    • Apr 28, 2020
    • 2 min read

Cajun Shrimp and Scallops Appy, with a Cool Cilantro Sauce

This appy looks as good as it tastes! And is an excellent blend of spicy and tangy!



This was a really easy appetizer, that presents beautifully and packs some serious flavour!


We have a Traeger Grill that I have mentioned in previous posts because we have smoked bacon in it, among other things. I did not use in this appetizer, but I mention it because from owning one we learned they also have a line of spices, which are really awesome aswell.


To make this dish I simply tossed scallops and shrimp in Traeger Cajun spice, and coated them well. You want these to be spicy!



I pan fried these in some avocado oil to give them a good sear all over and to help the Cajun spice to form a bit of a crust. Another way to ensure you have a good spicy coating to them is to add in some starch to help the remaining oil and spice sticks to your food rather than the pan. So nearing the end I dusted these with cassava flour and tossed them well!.



Meanwhile I made the Cilantro sauce to cool this dish down. This is easy as well and consists of a bunch of fresh cilantro, lemon juice, 2 cloves of garlic and avocado oil.



Blend well!



I plated these out in three individual servings, but you could do anything like pour the sauce on a plate and then just scatter the shrimp and scallops around on it.




This could be a healthy light dinner as well over rice or a salad! Play around with it!


The Recipe:

The scallops and shrimp are simply just a coating of Cajun spice, and fried in a high heat oil until cooked through and the spice forms a bit of a crust on the outside. Add some cassava flour or another starch towards the end if you want to thicken up the crust more. This step is not necessary though.


The sauce:


1 full bunch of cilantro

2 cloves of garlic

1-2 Tbsp of avocado oil

1-2 Tbsp of lemon juice

blend together in a food processor.





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