1 Tbsp. Cajun or Creole seasoning
1 lb. cleaned and peeled extra-jumbo shrimp
6 oz. fully cooked Turkey/Chicken Andouille sausage or kielbasa, sliced
1 medium zucchini, sliced into 1/4-inch-thick half-moons
1 medium yellow squash, sliced into 1/4-inch-thick half-moons
1 large red bell pepper, seeded and cut into thin 1-inch pieces
¼ tsp. kosher salt
2 Tbsp. olive oil
In a large bowl, combine the Cajun seasoning and shrimp, toss to coat.
Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil.
Preheat the air fryer to 400 degrees F.
In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times.
Set aside, repeat with remaining shrimp and veggies.
Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.
Nutrition analysis per serving: 170 calories, 9 g fat, 16 g protein, 5 g carbohydrate, 1 g fiber, 680 mg sodium
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