If you’re a weekly meal-preparer, sometimes you can find yourself in a chicken-breast rut. And sometimes when you’re bored with your healthy food, your healthy food goes to waste. Mix up your weekly meal prep by adding in something different to your week of meals.
I decided to throw shrimp and fruit salsa into my weekly mix because it can easily top salads, become part of a quinoa bowl or be thrown into some tacos. I love fruit salsa, especially with seafood. If you’re anti fruit with your protein, just give it a whirl. Just one little whirl.
Shrimp are nutrient rich and pick up whatever flavor your give to them, which is a win when you’re into mixing up flavors.
Shrimp:
- 1 clove minced garlic
- 2 tablespoons extra-virgin olive oil
- 2 lemons, juiced
- 1/4 cup minced fresh cilantro
- 1 TBS red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/4 pounds shelled and deveined shrimp
Mango salsa:
- 2 mangos diced
- 2 limes, juiced
- 1/4 cup minced fresh cilantro
- 1/4 cup red onion
- 1/2 jalepeno
- You can also add 1/4 cup of peaches, apples or cucumbers – whatever floats your boat
Shrimp directions:
Step 1: Combine all ingredients for the shrimp marinate into one bowl (garlic, extra-virgin olive oil, lemon juice, cilantro, red pepper flakes, salt and pepper)
Step 2: Toss shrimp in the marinate. Cover the bowl and refrigerate for 1-2 hours. The lemon juice will start to “cook” the shrimp, so you’ll start to see a few of them turn a little bit red. Because SCIENCE!
Step 3: Grill or broil your shrimp. These little guys cook quickly. So aim for 2 minutes per side. If you’re grilling, use skewers to ensure that your shrimp down fall into the grate.
Mango salsa directions:
Step 1: Chop your mangos, cilantro, jalepeno, red onion and any other fruit you want to add. Squeeze lime juice into the salsa.
Step 2: Toss and enjoy
