You know what’s ironic? Mondays are usually the day that I encounter the least amount of traffic on my commute home and also the day when I seem to arrive home without enough time to make a real dinner.
Tonight, after a weekend of bottomless mimosas, enchiladas, wings and fries, I’ve decided that it’s completely essential that I drag my butt of the couch and make myself something healthy.
And fast. Seeing as I have a charity bingo night to attend tonight.
At 9 pm. I may fall asleep before it’s over.
Luckily, I picked up some frozen shrimp (you should know that I pronounced “shrimp” like this in my head: “scriiimp” as I typed that) last week, which helps minimize prep and cook time.
You know what else cooks up quickly? These:
These rice sticks have a cooking time of 3 minutes. Can’t really beat that on a Monday.
Thai Shrimp Pasta Salad
6 0z frozen, deveined, defrosted shrimp
1 cup shredded cabbage (I used green, but any variety will work)
2 small-medium carrots, shredded
1 large scallion, sliced on the bias
1/4 cup shelled edamame
1 t canola oil (or other high smoke point oil)
1 1/2 t fish sauce
1 t sugar (or other sweetener)
2 T soy sauce
1 t Sriracha (or to taste)
1 clove garlic, minced
1 cup cooked rice noodles
1/4 cup cilantro, chopped
1. In a small bowl, combine fish sauce, sugar, soy sauce, Sriracha and garlic. Set aside.
2. In a skillet or wok, heat oil over medium-high or high heat. Add cabbage, carrots and scallions and stir fry until they begin to develop a bit of color.
3. Add noodles, edamame and reserved sauce to the skillet and stir fry until everything is combined and fragrant.
4. Add shrimp and cook until warm (I used pre-cooked shrimp, so if you have raw shrimp cook for about 3-4 minutes until pink).
This was done in 22 minutes, start to finish. Take that, Rachael Ray.
Plus, a serving of this clocks in at just over 300 calories so it’s healthier than getting Thai take out (or really most kinds of take out).
If Monday night equals bingo night, I think I’m going to need some healthy fuel to get through it.
Thank you, scriiimp.