Grilled Cajun Shrimp With Chipotle Dipping Sauce and Coleslaw

bake bread


If you would have asked me five years ago that I would love to experiment in the kitchen, I would have thought you were crazy!

Five years later, I cook up a storm for myself.  I love making my food to where it tastes just as good as it does in a restaurant – thanks to my husband for giving me that mentality!  I am always looking for an easy but different recipe too!

Any of the recipes you see on my blog will have some sort of spice element to it.  I love spicy food and it all depends on the type of meat as to how spicy I make it.  Of course throughout these recipes, you can tone it down or add more spice to it!  Here is my recipe for Cajun Shrimp!

Grilled Cajun Shrimp with Chipotle Dipping Sauce and Coleslaw

Prep Time: 15 minutes
Cook Time:  15 minutes


41-50 count shrimp
2 tbsp. extra virgin olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. paprika
dash of pepper
(Feel free to add more seasonings and/or larger portions if you wish – I typically do not measure)

Bagged coleslaw (I buy the bag of coleslaw by Fresh Express)
2 tsp. apple cider vinegar
1/2 cup of light mayo
2 tbsp. of honey
dash of pepper

Chipotle Sauce:
1 cup of light mayo
3 tsp. chipotle powder
1 tsp. paprika


Heat a large skillet over oven on medium heat with your olive oil.  Place shrimp in skillet and add all of our seasonings.  Cook shrimp on each side for three minutes or until done.  Place on plate

Place coleslaw mix in a bowl and stir in ingredients – as much as you want.  You can add mayo or subtract mayo depending on how creamy you would like your coleslaw.

Mix mayo and spices for the chipotle sauce in small bowl.  Refrigerate before serving.



Sound off in the comments below – did you make this?  What did you change?!

Check out my other recipes here!  Veggie Packed Beef Stew – Han’s Weekly Meal Prep

Beef Veggie Roast With Whipped Savory Sweet Potatoes – Han’s Weekly Meal Prep

Hannah's Italian Soup (5)

I love a good roast and stew in the winter!  It is filling and it makes you feel nice and cozy!  Read on for this delicious recipe!

Beef Veggie Roast With (MY) Whipped Savory Sweet Potatoes
Prep Time: 30 minutes
Cook Time: 4.5 hours


3-4 lb Chuck roast (mine was grass fed organic)
Bag of baby carrots cut bite size
Bag of celery cut bite size
2 large onions cut into 1 inch pieces
4 stems of thyme
3 cloves garlic
1 cup unsalted beef broth
1/4 cup dry red wine (optional)
Himalayan pink sea salt and crushed black pepper

Put salt and pepper on your raw roast. Heat up a skillet and brown your roast. Add all ingredients to crock pot, place roast on top of those ingredients. Cook on high for 4 hours. Once cooked, take apart with fork and tongs in the pot. Remove thyme twigs.


3 LARGE sweet potatoes pealed and cut into fourths
1 stick of unsalted butter
1 cup coconut milk
3 tbsp of Himalayan pink sea salt
3 tbsp crushed black pepper
2 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp dried parsley

In a large pot boil your potato fourths.
Once you can penetrate each piece fully with a fork, remove and add to food processor or bowl (if bowl you’ll need a hand mixer).
Toss in butter, it’ll melt from the heat, and the milk. Whip.
Once mixed up add the remaining spices.
Taste! You’ll be able to tell if you prefer extra of something else.


For other dinner meal prep recipes like this one, please check out these recipes!
Marinara Turkey/Beef Meatballs with Zoodles – Han’s Weekly Meal Prep

Slow Cooker Chicken Veggie Rice Soup – Han’s Weekly Meal Prep


Beef Veggie Roast With (MY) Whipped Savory Sweet Potatoes

5 hours
Serves 5
3-4 lb of chuck roast,
bag of baby carrots,
bag of celery,
two large onions,
4 stems of thyme
3 cloves garlic
1 cup unsalted beef broth
Himalayan pink salt
black pepper
3 large sweet potatoes
unsalted butter
coconut milk
2 tbsp garlic powder
1 tbsp paprika
1 tbsp dried parsley

Rated 3.5/5
based on 11 customer reviews

Chicken Sausage Breakfast Bowls – Han’s Weekly Meal Prep

Hannah's Italian Soup (4)

Eggs are such a great source of nutrition first thing in the morning!  It always fills me up and gets me started for the day!  Here is a great healthy option to make it even more packed with protein!


Chicken Sausage Breakfast Bowls
Prep Time: 15 Minutes
Cook Time: 20 minutes

14oz ground chicken breakfast sausage (I got it from Whole Foods – 365 brand.  It’s their cheap brand–free range chicken organic)
12 eggs (I used organic cage free)
1/2 cup shredded cheese of your choice (I used organic Mexican shredded)
1/2 cup coconut milk
4 large red potatoes diced
1 tbsp garlic powder
2 tbsp crushed red pepper flakes
Himalayan pink sea salt and fresh crushed black pepper to taste
Salsa (I used 2 spoonfuls per bowl)


In a large skillet on medium heat put in the packet of sausage with red pepper flakes. Cook until browned and toss in a bowl, set to the side to cool.
Take your diced peppers and throw them in the same skillet with the garlic powder and salt/pepper to taste.
Cook until browned and remove (you can either set in a bowl or fill your meal prep dishes with an equal amount).
Crack your eggs in a large bowl, whisk together with coconut milk, cheese and salt/pepper to taste.
Once mixed, toss in the crumbled cook chicken sausage then throw it all in the skillet until cooked to the consistency you like your scrambled eggs.
Throw 2 spoonfuls of salsa on your potatoes, then distribute the eggs to your meal prep dishes or if you’re going to construct each morning just throw in a large Tupperware all mixed together.


So tasty!  Let us know how you like it in the comments below!

Here are some other healthy breakfast meal prep options!
Breakfast Muffins – Han’s Weekly Meal Prep


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