Full disclosure: Sometimes I don’t feel like cooking. Many weeknights I’d like nothing more than to shower post-yoga, cozy into the couch, eat some (preferably healthy) food, and watch the latest episode of The Bachelorette, or, lately, So You Think You Can Dance. Um…sidenote. Did anyone see the first Top 20 episode of SYTYCD this week? Amazeballs. I’ve already watched every dance at least twice. The next show isn’t until July 11 so there’s going to be a lottttttttttt of re-watching around here. (Want to grab lunch? Go to the Farmers Market? Hang out by the pool? Sorry, I can’t. I have to watch SYTYCD for the 10 billionth time.) Already the best season ever. Need proof? I don’t even know which dance to link here…Let’s go with these insanely good jazz dancers who I swear could be twins, but are just tiny brown-haired perfect dancing mutants. Okay one more: The Top 20 (and Mia Michaels is back!!!)
Wait what was I talking about? Oh yeah, not cooking. Sometimes I’m just not feeling it (especially when it’s 300 degrees outside), but I still want to consume the items in my fridge, eat well, and avoid ordering takeout. That’s how this dinner came to be. I randomly picked up a bag of broccoli slaw at Trader Joe’s earlier this week. (If you’ve never had broccoli slaw it’s just shaved broccoli stalks and shredded carrots. Mega crunch factor.) To me, slaw screams summer and this kind is way tastier than the one made with cabbage. I didn’t have any specific plans for the slaw at the time, but when I saw it in my fridge on an I-don’t-feel-like-cooking day I decided it was the perfect answer. The only effort I put into it was slicing an apple into matchsticks for some sweetness and whipping up a super easy dressing (with Greek yogurt instead of mayo–score!) Then, for protein, I sauteed some shrimp. (Okay, those required a tiny bit of cooking, but I could handle five minutes on the stovetop.) Although I’m still figuring out what it takes to have a perfectly stocked fridge, freezer, and pantry (why do I feel this is going to be a lifelong effort?), frozen shrimp is one thing I always have on hand–it’s ideal for putting together meals in a pinch like this one.
I almost didn’t post this recipe because it feels so simple and so easy, but isn’t that what summer is all about? Toss this baby together so you can spend those long summer nights doing whatever you love to do–hanging out at the beach, going for a walk, or watching this ridiculous performance. Again.
Broccoli Slaw with Apple & Shrimp
12 oz bag broccoli slaw
1 gala apple (or other firm, sweet kind) cut into matchsticks
For the dressing:
4 Tbsp plain nonfat Greek yogurt
Juice of 1 lime
1 Tbsp agave (or honey)
1 Tbsp olive oil
1 tsp dijon mustard
2 Tbsp rice vinegar
If shrimp are frozen, defrost in water for 10 minutes. Drain. Place shrimp in a bowl with olive oil, salt, and pepper and toss to coat. Set aside.
Place broccoli slaw and apples in a bowl. Combine dressing ingredients in a separate container with a lid. Shake vigorously until combined. Pour all of the dressing on the slaw and toss to coat. Season with additional black pepper and set aside.
Heat a small pan on medium heat. When hot, add shrimp and cook, tossing occasionally, until pink–about five minutes.
To serve: Fill a bowl with broccoli slaw, top with shrimp, and season with additional salt and pepper to taste.