Short weeks are the best and royally confusing. Tomorrow is already Thursday and legit, we have NOT A THING on the agenda this weekend. As of right now, no children are grounded or have consequences hanging in the balance and the weather looks pool/beach-acceptable (assuming you’re from Michigan and your tolerance for a little chill aren’t dulled).
It wasn’t until I got to work on Tuesday and sat down during lunch that I had the thought to actually meal plan for the week. I’m transitioning from all.the.things to all.the.people. After tonight, ballet, swim lessons, and soccer are all done with for the year with only the ballet recital and the practices to go. And sure, that’s going to make for a crazy next week, which just so happens to be the last week of school for the girls, but we’ve got this! Home stretch!
Just last night I penciled in 2 July visitors and I’m sure there will be more to come. Like I said, transitioning from all the things to all the people…and the extrovert in me loves all the people. My husband? Far less so. But he’s a trooper. He can change 😉
Today at work, I got a text of his tofu stir fry sent to me with some cute verbiage saying “If you had told me 20 years ago I could be voluntarily eating leftovers tofu and vegetables for lunch I would have said you were crazy!” His parents and sister were also on the text and personally, I found it incredibly satisfying to read.
I’m not giving up on my kids just yet! Someday, I might be getting texts like those from my girls. That said, I won’t be holding my breath.
I’ll be honest in saying I made this meal 100% for Mark and I. I made extra rice for my kids and served a little corn, cabbage, and mango (for one of them). I wasn’t sad about it because man, I’d eat this meal on repeat anytime. The colors, the textures, the flavors – sweet, spicy, tangy, savory…all of it. All together. Love it!
- 1 cup uncooked jasmine rice
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Sriracha
- 2 Tbsp honey
- 1 lb raw jumbo shrimp, peeled and deveined
- 1 large mango, diced
- 2 ears of corn, kernels removed from cob
- 2 cups shredded purple cabbage
- 1/2 cup chopped cilantro (reserve 1-2 tablespoons)
Cilantro Lime Crema:
- 1/4 cup whole milk plain Greek yogurt
- 3 Tbsp light mayonnaise
- 1 Iime, zested and juiced
- 1 garlic clove, minced
- 1/4 tsp salt and black pepper, to taste
- Cook the rice according to package instructions.
- Meanwhile, in a medium bowl, whisk together the olive oil, garlic, chili powder, Worcestershire, Sriracha, and honey until well-combined. Add the shrimp and toss to coat; set aside for 5-10 minutes to marinate at room temperature.
- While shrimp marinade, whisk together all crema ingredients in a small bowl; set aside. Prep the mango, corn, cabbage and cilantro (add a bit of cilantro to the crema).
- Heat a large, nonstick skillet over medium-high heat. Add shrimp in a single layer and cook for 3-4 minutes before flipping and cooking an additional 2-3 minutes or until shrimp are opaque and cooked through.
- Divide the rice between 4 bowls and top with shrimp, mango, corn, cabbage, and cilantro. Drizzle the Cilantro Lime Crema over the shrimp and serve!
Recipe ever so slightly adapted from JZ Eats
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe (~1 cup rice with 4 oz shrimp + fixings and crema as prepared)
Amount Per Serving: Calories: 459Total Fat: 7.8gCholesterol: 130mgSodium: 843mgCarbohydrates: 76.8gFiber: 4.0gSugar: 25.8gProtein: 22.0g
Looking for more “bowl” meals? Love those all-together gems!
- Eggroll in a Bowl
- Teriyaki Shrimp Sushi Bowls
- BBQ Chicken Quinoa Bowls
- Slow Cooker Chicken Burrito Bowls
- Thai Tofu-Veggie Bowls
- Bulgogi Beef Bowls
- Spicy Fish Taco Bowls with Mango Pico
- Thai Peanut Sweet Potato Broccoli Buddah Bowl
Weekly Menu: May 30th – June 3rd
- Monday: cookout at friend’s
- Tuesday: Spring Rolls with Peanut Sauce and breaded chicken filets
- Wednesday: Chimichurri Steak and Arugula Veggie Salad
- Thursday: Grilled Coconut and Pineapple Sweet Chile Shrimp
- Friday: leftovers from the grill or out