Hello, my readers. It’s been eleven days since I wrote last. Last week was a rough one. My mental state definitely took a huge hit- I’m slowly but surely piecing it back together, one vodka soda at a time. I’m not ready to open up and write why just yet but I did want to share this awesome meal prep idea and get a little bit of writing in this week.
First of all, it was a long weekend- but a great one, filled with girlfriends and drinks, the best kinds of weekends, right? Late nights Friday and Saturday and brunch and day drinking on Sunday.
After the day drinking festivities on Sunday, I came home and instead of getting the Hot and Ready like I wanted, I decided to go to Meijer and meal prep for this upcoming week.
I looked up recipes and most of the ones I found had chicken or beef, but ya girl really felt like spoiling herself- so I went with shrimp. These shrimp burrito bowls are seriously awesome. They are full of flavor and fill you up- I almost couldn’t finish my lunch today. So here we goooooo:
First, I threw the shrimp in a strainer to thaw and while I was doing that, I poured myself a glass of Leelanau Cellars Select Harvest Riesling, I took my time chopping up my peppers and onions, there’s something so relaxing about cutting up veggies (or fruits) to me. Nothing is on your mind but slice, dice, chop, sip your wine, repeat.
After I had everything chopped up, I threw some avocado oil in the pan and sauteed my veggies, I put a little bit of salt, pepper and garlic jalapeno seasoning on it and kept them in there until they weren’t totally soft but had a nice crisp bite still. It took probably about 10/15 minutes on medium heat. I tossed those in a bowl and cooked my shrimp in the same pan. While they were cooking, I threw some brown rice on the stove as well.
After that I threw my shrimp in the pan, topped with salt, pepper, garlic powder, chili powder and the tiniest bit of cumin. While I let the shrimp cook on low, I cut up my avocado, put some fire roasted corn in a little pot and made a creamy greek yogurt & salsa sauce. If the shrimp are thawed, they really only need a few minutes in the pan to turn pink and still be nice and juicy- if you over cook them, they still are fine, just might not have as much flavor as you would want.
The sauce I made was really flavorful and was the easiest part of the process, equal parts of greek yogurt and salsa, mix it together until there are no lumps (except the chunky parts of the salsa) and bam- you have a great sauce to top the bowl with.
I portioned these into 4 bowls for lunch, a bowl for dinner last night and I plan on using the left over shrimp and veggies to make some tacos tonight. I really needed my time with myself last night and it was the perfect ending to a really long and draining week.
Volleyball is really coming into full force this week and I have four days in the gym. I’m doing my best to keep up with working out, but also doing my best to tell myself it’s okay to not workout.
This weeks goals/to do list: Get a workout in 3 times, get to my Dad’s office one day, pick one shift up at WOB, get a lobster roll from Mudgies, run two open gyms, attend two days of volleyball camp, finish the work week without a mental break down.
Wish me luck, xoxo.
Shrimp Burrito Bowl Grocery list
- Frozen, peeled & deveined shrimp (31-40 bag size)
- 1 avocado
- 1 Cup Greek Yogurt
- 1 Cup of Salsa
- 1 Can of Fire-Roasted corn
- 3 Bell Peppers (at least one green)
- 1/2 Red onion
- Salt, pepper, garlic jalapeno salt, garlic powder, chili powder and cumin
- Avocado Oil (can be switched with olive oil)
- 2 Cups Brown Rice (Dry)
- OPTIONAL: Leelanau Cellars Select Harvest Riesling- it was a little sweet for me, but a crisp white wine is always a good pair with seafood.
Shrimp Burrito Bowl Recipe
- Cut up veggies as if you were going to cook them for fajitas, cut up avocado
- Run cold water over shrimp to thaw
- Cook rice while veggies and shrimp cook (usually takes around 20 minutes)
- Sautè veggies in a pan, add garlic & jalapeno salt, pepper
- After veggies are cooked almost all the way through, throw them in a separate bowl.
- Throw thawed shrimp in the pan, add chili powder, salt, pepper, garlic powder and a little bit of cumin.
- After everything is cooked- build your bowl, divide the rice into equal parts, top with shrimps (I did around 5-6 a bowl), corn, avocado and peppers.
- Mix equal parts of salsa and greek yogurt into a separate bowl and divide into 2 oz. containers.
- OPTIONAL: Lime wedges, cilantro and/or green onions on top might be a good addition.
Finding Balance. 