The last time I stocked up on meat, shrimp was on sale and I couldn’t resist. I was talking to the man who was running the seafood counter and he had a lot of great suggestions for cooking shrimp. Me getting to talk to someone about cooking techniques is always a joy.
I bought a pound of shrimp. I used some of it for a dinner for our family, but the rest was for me. This was part of my decision to start feeding myself better. We’ve recently announced that we’re going to be trying for baby #3 after the wedding, which is less than a month away. I really need to take the best care of my body NOW and the truth is, it shouldn’t have taken the idea of pregnancy for me to take better care of my diet. It’s okay to eat like a single city woman, even if I’m eating my lunch across from a five year old obsessed with peanut butter and jelly sandwiches.
You may have seen that on Instagram. This has been my lunch a couple times a week right now. The shrimp is gone now, but it was spectacular to have during the day.
This recipe is for the seasoning, but if you want to make the shrimp wrap, melt a tablespoon of butter in a pan. Mix in 3 teaspoons of lemon juice. Put 5 peeled shrimp in a tupperware with 1 tablespoon of the seasoning and shake it well. Put the shrimp in the melted butter over medium heat. Sprinkle any leftover seasoning over the top. Cook around 4 minutes on each side, until fully cooked. If you want, add frozen stir fry veggies into the pan for the last four minutes. Serve the shrimp over rice inside a tortilla. It’s absolutely delicious.
You can make extra seasoning (minus the minced garlic) and keep it in an air-tight container for the rest of the week if you’re going to be eating these as often as I have.