Blackened Shrimp Bento Box 2


BlackenedShrimpBentoBox

UPC’s Blackened Shrimp Bento Box – A Hot&Cold Lunch Salad

I had a lot of fun with the Hot&Cold Salad last winter and spring. It was one of my favorite ways to give myself a great helping of greens, while still enjoying a nice hot meal. Further, there’s nothing more comforting when contemplating the soon-arriving lunch time than to know that you’ve got a delicious comfort food, which you can enjoy steamy hot, waiting for you in your lunch container!

Here are some of my favorite Hot&Cold Salads from last year:

There are many more, but those were my favorite. Check out the full list here: Hot & Cold Salads

What’s For Lunch?

One of the most common questions I get when people find out that I’m great with a kitchen knife, or that I’m the cook in the house, is “What do you make for your lunches?” I have my theories on why this is a big question, of course, but I think what’s important is that there are a lot of people out there who don’t really know what to eat for lunch. There are some important questions to consider, like:

  • How do you make something that’s easy to carry?
  • How do you make sure that you have a good macro-nutrient balance?
  • How about putting together a lunch that doesn’t cause the 2 PM Slump?

I get it, lunch is a challenge. Breakfast is early enough that you just can’t mess it up. And boy don’t we all try!! Doughnuts? Cold Cream-Of-Grain Soup? Culturally, we do an astonishingly bad job eating breakfast! And if you don’t manage to peg your macro-nutrient content for dinner, and end up really sleepy 2 hours later, that’s great! Shoot – I wouldn’t even consider that “eating wrong”! But lunch is tricky. Getting it just right on a weekend is hard enough; it takes planning, preparation. Now throw in the challenge of having to carry your food with you to work…

So I did what I could to share.

Enter the Hot & Cold Salad.

Blackened Shrimp Bento Box
A delightfully fresh meal that travels well, reheats, and still tastes delicious after sitting in your BPA-free plastic lunch container for a few hours!
Author:
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb Frozen Shrimp (wild-caught is best)
  • Chopped Veggies: 2 full Celery Stalks, 2 medium Carrots, 8 Crimini Mushrooms, 1 Zucchini
  • 3 tablespoons Coconut Oil
  • 2 tablespoons Italian Seasoning
  • 3 cups Chopped Salad Greens (I used Celery Greens - love em!)
  • 2 medium Cucumbers, chopped
  • 1 Avocado
  • 2 tablespoons Olive Oil
Instructions
  1. In a large pan, add the coconut oil and shrimp and cook on high for 10 minutes, stirring regularly.
  2. After 10 minutes, add the Chopped Veggies and the Italian Seasoning; continue to stir regularly.
  3. Cook for 5 minutes on high, then turn the heat off.
  4. Leave the pan on the heat, covered, while you prep the salad.
  5. Prep the salad: Combine the greens with the olive oil and mix.
  6. Now serve and enjoy!
Notes
The stir-fry portion can be cooked together, as in the instructions, or separately as you see in the picture. It tastes great either way, but some people just like their food to be kept separate. If that's what works for you, keep them apart!
When you're packing this for lunch, be sure that you pack the Hot portion of the Hot & Cold Salad separately. If you don't have a special container to keep them separate, you can use a plastic sandwich baggy.
Make sure you use a microwave safe container when re-heating this for your meal!

 


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