Sharing is caring!

Learning how to cook one meal at a time

I believe this is about the 8th meal I’ve cooked on my journey of learning how to be self-sufficient in the kitchen. Perhaps not true self-sufficiency. I mean, after all, I’m still mainly leaning on the guidance of Green Chef and some really good cookbooks.

The combination of their individually wrapped packages and clear directions makes it easier for beginners like me – while at the same time helping me to get accustomed to mincing garlic and prepping vegetables. Plus, they help make my goals of eating clean a little bit easier, with them being certified organic and all.

In this series, I try to focus on cooking for beginners’ recipes. This doesn’t mean it will be grilled cheese sandwiches and boiled eggs. It just means that these are recipes with the help of a service or a cookbook or a recipe online that I was able to cook. And friends, if I’m able to cook something, then you can too.

This was the first time I’ve ever made shrimp. That seems so crazy to say y’all. I’m almost 40 years old and I’ve never cooked shrimp. I must say though I’ve made progress from my attempt at Mediterranean Salmon, which was the start of my cooking journey. I also now feel like I could go to the grocery store and buy raw shrimp and I would know what to do with it.

These meals and any meal I write about align with my weight loss goals. This one is only 650 calories with only 18 grams of carbs. I’m not walking every day just to overeat and no longer be at a calorie deficit, so staying with my allotted calories is important.

Pin this to visit later

This post may contain affiliate or referral links. If you click on these links and make a purchase I will make a small commission or receive a discount on a future order. Thank you for your support! For more information, see my disclosures here.

Roasted Fennel-Cumin Shrimp

Course: DinnerCuisine: Mediterranean


Cooking time






  • 10 oz Shrimprinse shrimprinse shrimp

  • 1 1/2 tsp Cumin, garlic & fennel blend

  • 1/4 cup Sugar-free red-wine vinaigrette with Dijon

  • 1/2 oz Sun-dried tomatoessun dried tomatoes

  • 1 1/2 cups Cauliflower “rice”Bowl of cauliflower

  • 1 whole green bell pepper pepper

  • 1/2 oz Kalamata olives

  • Shallot

  • 1/4 oz Garlicgarlic

  • 1/2 oz Walnuts

  • Cooking oil


  • Preheat oven to 400 degrees
    Place sun-dried tomatoes in a bowl, covered with water, and let soak for 5 minutes. I use. these cooking bowls.
    sun dried tomatoes in water
  • Cut the sides of the green peppers and dice into smaller pieces.
    Cut the end of the shallot, halve lengthwise and then dice into small pieces.
    Roughly chop the olives.
    Mince the garlic.
    cut peppersonion
  • Remove the sun-dried tomatoes from the water and roughly chop the tomatoes.
    Take a dry sauté pan and place the walnuts in the pan over medium heat for 2-3 minutes
    Remove walnuts and roughly chop. Put to the side.
    walnuts in pancut walnuts
  • Rinse shrimp.
    Drain water and place the shrimp on a paper towel and pat dry
    Place the shrimp back in the bowl and add the tomatoes
    Add the measured salt, a pinch of pepper, and half of the cumin, garlic, and fennel blend.
    Add 2 tbsp of the sugar-free red win vinaigrette with Dijon.
    Add 1 1/2 tbsp of cooking oil.rinse shrimppat shrimp dryspice mixoil in shrimpstirring shrimp
  • Place shrimp on a pan that is foiled and lightly oiled.
    Roast 8-10 minutes
    empty panshrimp raw pan 2Shrimp in pan
  • Heat 1 1/2 tbsp of olive oil in a large sauté pan, over medium heat.
    Add bell pepper, shallot, and olives.
    Add 1/4 tsp of salt, a pin of pepper, and the rest of the spice blend.
    Stir and cook 5-6 minutes.
    oil in panpeppers in panonions in panSalt in panSpices in panStirring vegetables
  • Add cauliflower “rice,” garlic, and 2 tbsp of water.
    Stir and cook for 3-4 minutespan of vegetables and cauliflower
  • Remove shrimp from the oven
    Add cauliflower “rice” with vegetables on your plate and add shrimp and tomatoes next to it.
    Drizzle the remaining vinaigrette
    Add walnuts
    Enjoy ?
    Shrimp and tomatoes on a panpicture of roasted shrimp

Sign-up for my newsletter for more on recipes, walking, losing weight and other ways you can choose you  

Sharing is caring!

You might also enjoy:


  1. So I suck at cooking, more specifically, I suck at cooking seafood! This is SUCH a helpful cooking tutorial (and yummy looking recipe)! Adding it to my meal list to try out!

    1. Well, you have one up on me because I struggle with cooking all types of foods ? Shrimp is easier than salmon for me. I can never judge salmon right, so I have to cut it open to see if it’s done – which then I ruin any chance at a pretty picture ?

Leave A Comment

Your email address will not be published.