Before I jump into recipe talk, I need to come clean and be brutally honest….I had a LEGITIMATE stare down with some lifesaver mints today in my classroom. It was beyond stupid! I’m not even joking when I say that: A. those mints kind of suck B. I would have eaten one out of boredom, and just because I “couldn’t” have it and C. one of my students TOTALLY called me out on it. Like I said, it was ridiculous. This is exactly what happened the last time I did a Whole30. I started getting random MENTAL cravings for things I don’t even usually eat; however, simply because it’s on the “no list” I instantly want it. Noooo, I don’t have ANY emotional issues with food. Clearly not!
Whatever, now that that’s out….today was just a total Monday. In every sense of the word. I put myself on autopilot and just went through the day. Eh, those have to happen every once in a while I suppose. On the UP side, I should be done with my State Testing this week!! That will get a huge weight off of my shoulders. It also means that I get to go back to real life, and better yet, REAL teaching! Whaaaaat? For real. Giving tests is really, REALLY difficult and it sucks the life out of you. I teach middle school for a variety of reasons, one of which is the amount of energy that I get from my kids. That just doesn’t happen during testing time because of the serious environment. Much like sunshine, good food, and excellent music, I need adolescent energy. I’m weird. Deal with it.
On to food! I sat last night looking in my freezer thinking, “hmm…..shrimp?” So I went with it! My mom makes this Chinese coleslaw that has crushed up Ramen noodles in it. She makes it for every summer party she goes to. I hate it. In fact, I hate raw cabbage in coleslaw form. One of my friends describes it as wet grass and I couldn’t agree more…..that was until I had myself some Napa cabbage! That shit is BOMB! It’s also about the only cabbage I can stand in coleslaw form. So, the slaw portion of my dinner was inspired by my wonderful Ma, and her super popular (though hated by me because I’m a jerk like that) coleslaw. The shrimp was kind of an after thought. I knew I wanted something spicy and green and fresh. Plus, I’m totally in love with fresh cilantro right now….so that’s how this shrimp came to be! Not to mention limes make me think of cocktails, which makes me think of summer…..which I want, NOW. Here goes!
Napa Cabbage Slaw
- 1 head of Napa cabbage, shredded (it’s a much more delicate leaf, both texture and flavor….or get regular cabbage if you dig it. I don’t, not raw at least!)
- 1 small red onion, thinly sliced
- 1-2 jalapeno peppers, diced finely
- 1 bunch (8-10) scallions, chopped up….both white and greens
- 1/2 cup sliced almonds
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos (you could use tamari or GF soy sauce…but I’m staying strict to no soy)
- 1/2 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried cilantro
- 1 teaspoon salt
- Juice of 1 lime
- In a large bowl, combine the cabbage, onion, peppers, and scallions in a large bowl.
- In a jar (or something else you can shake up dressing in) combine your vinegar, coconut aminos, olive oil, lime juice, and all spices. Cap the jar and shake the SHIT out of it. I happened to dance around to Whitney Houston in my kitchen while preparing this. It helped, trust me.
- Pour about half of the dressing over the cabbage and toss well to coat it.
- Let it sit in the fridge for about 10-15 minutes to blend flavors and such. Top it with the sliced almonds and serve! Top with more dressing if you like yours saucy-er! Or better yet! Top it with this shrimp!
Spicy Cilantro Lime Shrimp
- 1-1.5 pounds of medium sized raw shrimp, peeled, de-veined , and tails off
- 2 bunches of scallions, white and greens, cut into 2 inch pieces
- 2 serrano peppers, thinly sliced into rounds (these little guys can get HOT, so if you don’t get down like that, sub out jalapenos, or no peppers!)
- 1 bunch fresh cilantro
- Juice of 2 limes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried cilantro
- 1 tablespoon coconut oil
- In a deep skillet, melt your coconut oil.
- When heated, add your shrimp in a single layer. Season the shrimp with half of the seasoning mixture. Cook for 2-3 minutes or until shrimp start to turn pink and curl up a bit.
- Flip shrimp and season with the remaining seasonings, it’ll form almost a crust on the shrimp. Cook for another 2 minutes on this side.
- When shrimp is ALMOST cooked through, push it to the sides of the pan. In the center, add your scallions and peppers. Saute them for 2-3 minutes.
- Toss the shrimp and the veggies together to finish cooking. Add in your lime juice and toss in your fresh cilantro. Stir for about 1 minute to heat them through and coat your mixture in the juice.
- Devour. For real. I’m surprised I was able to snap a picture before scarfing mine down…..let alone exercise enough self control to pack up leftovers!
Here’s to freaking delicious food, kitchen dancing, the light at the end of the tunnel, and day 1 of Operation Cancun in the books! I dare some stupid Lifesaver Mint to tempt me tomorrow….ain’t nobody got time for that! Peace, Love, and Paleo!