I am thrilled to be here blogging for Modern Day Moms! Since I myself am a MDM, I have lots going on and a seemingly shorter and shorter amount of time to get it all done every day. Sound familiar? After my son was born I was actually stunned at how difficult it was to knock things off the ever-growing to-do list…you know, stuff like “shower”, “feed self”, and “pee”. Somehow, here we are, 20 months later and still at it every day- thank goodness! I’ve been blessed with a kid who eats, eats, eats and eats some more so it’s my challenge to keep it healthy, interesting and delicious. The best way to do that, for me, is to cook 2-3 times a week. I make large portions so the meal lasts for at least 2 dinners and often a lunch or two as well, with some dishes I double batch and freeze half for a super easy dinner a few weeks later.
My favorite dinners are “one bowl”, meaning- it’s ALL in there, one happy hold-it-in-one-hand while you do 10,000 things with the other meal.
This is a tasty weeknight dinner recipe that you can whip up QUICKLY, plus it can be adapted very easily to be vegetarian vegan, gluten free, or to suit any specific taste (add different veggies that you love, kick it up with green onion, nix the nuts if there is an allergy at your home, etc…)
Here is what you will need:
1 15oz can coconut milk
2 big handfuls fresh cilantro
3 limes (you will use the juice, the zest and some slices for garnish)
1 big spoonful Greek yogurt (omit for a vegan option)
1 clove of garlic (chop it if your blender isn’t up too the pulverizing task)
Noodles (ramen, rice noodles, spaghetti- whatever you’ve got handy)
Shrimp, I used un-peeled raw shrimp (or whatever protein you prefer!)
A few handfuls/ about 1 cup peas or edamame (shelled, frozen)
Carrots (2 large carrots shredded, or a handful or two of pre-shredded carrot)
Garlic chili sauce (you will find this in the Asian section of any supermarket, prepare to get addicted, but be aware this has some HEAT- taste a tiny bit before using any- note: my son did not have any of this with his!!)
In a blender or food processor add the coconut milk, Greek yogurt, zest of 1 lime, juice of 2 limes, 2 handfuls of cilantro & garlic and blend until fully incorporated, then add a pinch of salt to taste. Cover and refrigerate for at least an hour, overnight is fine too.
Put the shrimp on bamboo skewers for easy grilling.
I did this as soon as the sauce when into the fridge, because Logan was still napping- and you gotta do what you can when you have the time- prep is a lifesaver around here!
Shred carrots & prep any other veggies you want to include so you can just toss em in at mealtime.
At dinner time- fire up the grill to medium high heat & put a pot of water on to boil.
Put the shrimp on the grill when it’s had at least 5-10 minutes to get hot enough. Warm up the peas or edamame, about 30 seconds in the microwave.
Grill the shrimp on side 1 for about 5 minutes, then flip & put the noodles in the water- we used ramen, only takes 5 minutes- so as soon as the noodles are done, drain them and set aside- then go retrieve the shrimp. Squeeze the juice of 1/2 a lime over the grilled shrimp and let cool before removing skewers.
Slice the other remaining 1/2 lime to garnish.
When the shrimp is cool to the touch- remove skewers- peel & remove tails if needed.
Fill each bowl with noodles, carrots, peas/edamame, spoon on some of the sauce (I liked it cold, you can TOTALLY warm it up if this sounds weird to you.)
Sprinkle on some peanuts and if you like a little heat & some more flavor add a few dashes of a garlic chili sauce.
NOM NOM NOM….
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