Dinner / Running

An unexpected rest day + experimenting with coconut milk

After Saturday’s 12-miler in the rain, I inevitably ended up with a cold. Besides painting at my church on Sunday afternoon, I took it pretty easy — did some laundry, caught up on emails, and watched a few episodes of Downton Abbey.

Although I was pretty stuffy when I headed to bed on Sunday night, I had every intention of heading to the gym before work…until I woke up at 3 a.m. with a horrible nose bleed. Blech. When my alarm went off at 5:40 a.m., I did something I rarely do — I reset it for 6:30 and got myself another precious hour of sleep. It was so worth it! (Side note: It made it 5x harder to get to the gym this morning…I had the roughest time completing a  five mile speed workout on the treadmill! Oh well, I made up for it by making myself plank for 3+ minutes afterwards.)

I started feeling better throughout the day and had a quick window between two meetings to run home last night and whip up dinner, which is how I ended up with this delicious concoction!

 

While Andy & I were in our honeymoon in Jamaica, I went to a cooking demonstration where made these amazing coconut shrimp. I’ve wanted to try something similar ever since, so I finally picked up a carton and coconut milk and attempted it myself! This is a super easy dinner and the coconut milk really binds the dish and adds great flavor with a dose of healthy fats.

Coconut Shrimp & Broccoli Quinoa
Serves 2

  • 1/2 c. quinoa, cooked
  • About 16 small shrimp, thawed and divined
  • 2 c. broccoli (I used frozen florets)
  • 1 clove garlic (or equivalent canned, minced garlic)
  • 1/2 c. coconut milk
  • Salt and pepper
  1. Begin by cooking quinoa in a small saucepan.
  2. Spray a large pan with cooking oil (or melted coconut oil, if you prefer). Add shrimp and begin to cook for about 90 seconds. Season with garlic, salt, and pepper.
  3. Next, add your broccoli. (I used frozen, so I actually microwaved mine for two minutes and then added it to the pan to speed up cooking time.) Let cook for about two minutes or until shrimp are opaque and broccoli is tender.
  4. Pour your coconut milk over shrimp and broccoli and let stand for another three minutes or so.
  5. Take quinoa, pour over coconut milk mixture, stir, and enjoy!

How to “level up” this recipe:

  • It’s essentially a stir fry…so add more veggies! I think water chestnuts would be great in this (I don’t know why, but I’m obsessed with water chestnuts!), as would some sugar snap peas or even red pepper strips.

How to “level down” this recipe:

  • If you’re not a fan of quinoa, you can easily substitute a brown or whole grain rice medley. 

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