Simple Shrimp Lunch

When I think of lunch my mind never thinks of shrimp. I think sandwiches, leftovers, panini, soup, salad, ect. But never shrimp. I'm not sure why either. For the past three months I have had a bag of frozen shrimp in my freezer. It has been literally been coming at me like an avalanche every time I've had to put something in the freezer, I should have taken that as a sign to eat it!

It wasn't until about 10 minutes ago when I went in search of the beautiful Delmonico steak and roasted potatoes we had for dinner that night that I realized it was gone! Yup, my husband had beat me to it and took it to work for lunch. A little part of me died in that moment. You know when you've been looking forward to a meal all day just to have your hopes and dreams crushed? I stood in front of the fridge in a coma. What will I eat nowwww??? I whined to myself but decided I had to think of something other than the PB&J my son was eating. So I pulled up my big girl panties, grabbed the fresh green beans and that bag of frozen shrimp basically leaped into my arms. 

This delicious lunch took all of 8 minutes to make and it looks so elegant for a mid-week lunch! It can also be paired with rice or any other side as a main course!

5-8 Large Shrimp
1 Cup Green Beans
1 tsp Butter or 1 tsp olive oil
1 tbs Parmesan Cheese

How To Cook:
Place frozen shrimp in a bowl and run under hot water until thawed

Peel the tail off the shrimp and de-vain (if it comes with veins...remember that's poop so get rid of it!)

Sautée green beans and shrimp with the butter  or olive oil in a pan on medium/high 

Once the shrimp is pink in color and opaque remove from heat

Let sit for about 2 minutes to cool enough then sprinkle with parmesan cheese. If you try and sprinkle it on when it's still super hot then it gets all gummy and gross!


21 Day Fix


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