Mexican Shrimp
A point of contention with healthy dinners if I may. They’re supposed to happen every night. Sometimes I step into my kitchen and think, didn’t we just do this? Was our pile of dishes not just washed (or, erm, moved to the sink for someone else to wash)? You are telling me I am supposed to cook a full meal again? For tonight at least, we have a solution: Healthy Mexican Shrimp!
A one-pan dinner that combines juicy sautéed shrimp, hearty brown rice, fiber-rich beans, and fresh veggies, this is a healthy, filling, and colorful recipe that will alleviate your meal-planning stress.
To exterminate any final fragments of belief you may hold that I pull together a beautifully presented, well-rounded, and restaurant-worthy dinner every night (or even most every night), I do not. Thank you leftovers, grilled cheese, and a personal favorite, going out to eat.
When I do cook, which is a few nights a week, I look for recipes that a) can be cooked in one pan (because dishes are the worst) and b) taste great reheated the next day (because cooking once and eating twice is the best).
These two requirements often lead me to recipes like this Mexican Shrimp with Rice. It offers every food group, is easy to make, and since it is appropriate for topping with avocado, I know Ben is on board.
