Good morning, friends! This past weekend my sister came home for a visit and stayed through Monday. Bryan took the day off from work, making my days thrown off and this whole week go by quickly. The lease on our place is up at the end up the month, so I've spent the past two days packing boxes and sorting through everything. We are both very excited about our next phase of life, but it is bittersweet at the same time.
Moving means using up everything that is frozen or fresh in our refrigerator, so there is no telling what we may be eating for the next two weeks. Last week I took a few recipes from
Skinnytaste.com and combined them to make Bangin' Shrimp Tacos with Asian Cabbage Mango Slaw. Freshly steamed edamame made a wonderful side dish.
{For those of you who have asked, my Instagram name is sweetteabelle.}
I suggest making the slaw and letting it sit while you prepare the shrimp skewers for grilling. This meal is perfect for when you want something light and refreshing, with lots of yummy flavor for dinner.
Asian Cabbage Mango Slaw
Ingredients:
2 cups shredded cabbage
1/2 cup shredded carrots
1 mango, not fully ripe
3 medium scallions, chopped
3 Tbsp. rice vinegar
1/2 lime, juiced
1 Tbsp. low sodium soy sauce {or tamari for gluten free}
1 Tbsp. sesame oil
1 tsp. black and white sesame seeds
Directions:
1. Cut the mango into thin strips {julienne}, and combine with the cabbage, carrots and scallions. Toss together in a bowl.
2. Combine the vinegar, lime juice, soy sauce and sesame oil in a small bowl and whisk together.
3. Pour the dressing over the cabbage mixture, toss, and then let sit 15-20 minutes before serving. {Sprinkle sesame seeds on right before you serve.}
Bangin' Grilled Shrimp Skewers
Ingredients:
40 large raw shrimp, shelled and deveined
freshly ground pepper
olive oil
corn tortillas
Sauce:
2 1/2 Tbsp. light mayonnaise
2 Tbsp. scallions, chopped fine
1 1/2 Tbsp. Thai Sweet Chili Sauce
1 1/2 tsp. Sriracha {or to taste}
Directions:
1. Mix together sauce in a small bowl and set aside.
2. Thread shrimp onto skewers, then drizzle with olive oil and sprinkle with pepper. {Add any other seasonings you might enjoy}
3. Grill the shrimp over medium heat for 6-8 minutes on each side, or until opaque and cooked through. {Add the tortillas to the grill and heat on each side for a couple of minutes.}
4. Serve the shrimp in tacos, with slaw and sauce on top.
These two recipes are also wonderful to eat on their own, not in taco form. Gina's original recipe says to coat the shrimp with the sauce mixture before grilling, but I used it as a side to drizzle over the top of the tacos. Enjoy!
