UPC’s Peppered Shrimp Bento Box
It’s cool and rainy outside. There isn’t a lot of rain, but the rain drops that are coming down are generally bigger ones. I love weather like this for running; there’s really nothing quite as refreshing as the brisk feel of a light wind and some fat cool raindrops falling on my face, head, and shoulders while I pump out a speed workout on the track! Unfortunately, that’s not what I’m doing right now, and may not be something I get a chance to do anytime soon. I say “unfortunately” because I really enjoy speed workouts, and even more when I get to enjoy weather like this!
On the more fortunate side, I have a delicious lunch to look forward to! My morning conversation with my wife, as with most mornings, went about like this:
Me: What do you want for lunch?
Wife: I dunno, whaddya got?
I peered about in the fridge, knowing that the soup I made last night was unsuitable for lunch today. There wasn’t a convenient Rack of Ribs sitting around for us to eat, like we did on Monday. So I pulled out one of my old-standby meals: Peppered Shrimp. It went over the first time I made it for lunch, shrimp travels well, and it still tastes good after being reheated (at least, the first day). It was just right!
UPC’s Peppered Shrimp Bento Box; What you’ll need:
- Peppered Shrimp:
- 1 lb Wild-Caught Shrimp (mine is frozen)
- 2 tablespoons Coconut Oil
- 2 tablespoons Fresh Ground Black Pepper (more or less)
- Mixed Greens (your favorite mix; this is a “Power Greens” mix)
- 1 medium Cucumber, chopped
- 1 medium Carrot, chipped
- 4 White Button Mushrooms, sliced
- 1/2 cup Celery, sliced
- 2 tablespoons Olive Oil
- 1 Avocado, chopped
- 3 sprigs Basil, chopped
Prep time: 25 minutes
1. Put the shrimp in a pan with the coconut oil and cook it on high heat.
2. Cook this for about 5-7 minutes, letting it thaw and cooking off the water from the thawing. Stir regularly while cooking.
3. While the shrimp is cooking, begin preparing your salad.
4. After 5-7 minutes of cook time, when the shrimp is mostly thawed, sprinkle the pepper across the shrimp liberally.
5. Continue preparation of the salad and avocados.
6. Continue to cook and stir the shrimp until the water has all boiled off and the shrimp is sizzling like bacon in the pan.
7. Let the shrimp cool in the pan, stirring occasionally.
8. While the shrimp cools, complete preparation of the salad, pack it in your bento box, and enjoy!
- Do you ever have trouble figuring out what to eat for lunch?
- What do you pull out of the fridge, freezer, or cupboard as a stand-by meal?
- Do you ever take a shrimp meal to work as your lunch?
- Do you like running in the rain?
- If you do workout in the rain, do you prefer running, or another workout?