Mexican Shrimp Stir Fry w/ Edamame

Guess who went to an amazing co-op last night?

This girl did! My wonderful friend Linley and I went to The Wedge in Uptown last night. If you’ve ever been to Seward Co-Op, The Wedge is like its sister from another mister. It also reminds me of Whole Foods but like 1/10 the size and minus the hot food bar.

All I have to say is 2 words.

BULK CITY.

I wish I had my camera because they had everything imaginable from 4 different kinds of peanut butter to quinoa flour to homemade Larabars to vegan candy. The prices weren’t that bad either.

I’m pretty stocked right now with fruits, veggies and grains, but I did have to get a few things which are featured in tonight’s dinner! I got: frozen shelled edamame, black quinoa, dried mangos, and grapes. $2.99 for grapes…never woulda thunk it. If you’ve been following me on Twitter, you probably know my vengeance towards highly-priced grapes. At my local grocery store and TARGET, grapes are insanely priced at $3.99 lb. right now. When I accidentally eat a whole 2 or 3 lb. bag of grapes in a day (yes, I’ve done that multiple times) (no, i am not ashamed), I’d rather not spend $8 on a simple snack.

onto dinner….

Mexican Shrimp Stir Fry with Edamame 
*Serves 1
-6 large shrimp, frozen
-1/2C zucchini
-1/4C onion
-1/4C canned black beans
-1/4C shelled edamame, frozen
-1/4C black quinoa (or any kind)
-1/2C water
-1t olive oil
-spices: Penzey’s Fajita Seasoning, cumin, garlic salt


-Directions: Begin by thawing your shrimp and edamame in a warm bowl of water. In a medium sized pot, bring 1/2C water and 1/4C quinoa to a boil. Reduce heat to low and let simmer for about 20 minutes or until all of the water is absorbed. In a separate medium sized sauce pan, sauté zucchini, onions, edamame, and shrimp in 1t olive oil. When your veggies look caramelized, add in your black beans and sauté for an additional minute or so. Serve stir fry on top of the bed of quinoa and top with salsa or other desired goodies: guac, pico de gallo, greek yogurt, sour cream, cheese, etc.).

Someone needs to help me tame my salsa addiction. 
“Hello Mr. Shrimpie.”

This dish literally took me 5 minutes to make. I cheated.

“But how did it only take 5 minutes when you have to cook the quinoa and prep the veggies??”

1. Make your quinoa in advanced! Instead of making a single serving of quinoa, or any kind of grain for that matter, make a big batch and throw it in a tupperware and into the refrigerator for later use!

2. Buy pre-cooked frozen shrimp instead of raw or fresh shrimp.

3. Pre-cut your veggies right when you get home from the grocery. This will save you an unbelievable amount of time and it will help ensure that your veggies don’t go bad because you’ll be more inclined to use them because they are already cut up.

*Random side-note that I forgot to mention: Black quinoa definitely has its pros and cons. Pro: Expands more than regular quinoa. Con: takes longer to cook. Pro: Is chewier than regular quinoa. Con: Is chewier than regular quinoa. (It depends what kind of mood I’m in!) Overall, it pretty much tastes the same! From now on, I will buy the cheaper of the two!

Time to finish up my academic major proposal. Rough submission is due Friday, final submission is due Feb 14th. Cross your fingers!

What is the one fruit you can’t live without?


PS—> I can’t believe I missed National Peanut Butter Day. adfsjfkl;adfsk;f;!

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