Lunch for a Week is back! I decided to indulge by packing a little seafood in my lunchbox this week. Sure beats the daily sandwich grind, and it makes lunchtime at work feel a little more fancy, fun and decadent. Warning: you may be distracted from your spreadsheets, counting down the minutes until you can dig in to your Tupperware bowl!
This recipe is an easy way to incorporate delicious crustaceans into a “lunch on the go” with very little effort and high flavor. You can also avoid the “seafood stink” by eating your shrimp cooked, but cold… a perfect way to avoid any cubicle fouls and scowls from your co-workers. Trust me, they’ll thank you.
I used pre-cooked, pre-thawed shrimp from the grocery store to cut down on my prep time, but you’ll still want to marinate your shrimp for an hour before throwing the salad together. I recommend tossing in your spinach or arugula separately each day to keep the leaves crisp and not soggy. I also throw in my avocado fresh each day to avoid browning.
I hope this citrus salad can help snap you out of a lunch funk and make your work desk feel a little more like the best table at the Ritz!
15-20 Pre-cooked, thawed shrimp
2 cups orzo
4 roma tomatoes chopped
1 pkg of feta
2 avocados diced
4 cups of arugula or spinach
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon chili powder
1 1/2 tablespoons EVOO
1/4 cup cilantro
1 clove garlic
1/4 cup lime juice
1 Tbsp honey
1/4 tsp cayenne pepper
1/4 cup EVOO
1/4 tsp salt
1/4 tsp pepper
Purée all ingredients in food processor, and chill until ready to serve
1. Take tail shells off shrimp and place in container or big plastic bag.
2. Add 1 1/2 tablespoons of olive oil to bag, juice of half a lime, soy sauce, honey, chili powder, and a small handfull of cilantro leaves chopped. Shake and let sit for an hour in the fridge.
3. Cook orzo as directed, drain and shock with cold water. I dumped it in a big container, mixed it with another big handfull of chopped cilantro, and put it in the fridge to continue cooling while the shrimp marinates.
4. Once your marinate is done, scoop shrimp into orzo container. Discard juices. Add chopped tomatoes, feta, avocado, arugula or spinach and dressing. Toss together. (Remember, if you’re not eating it all at once, reserve the avocado and greens until day-of)