Well, it’s done. I drove Sean to his squadron this morning, and hugged him for the last time until January. Although this isn’t our first deployment, it’s the first since we’ve been married, and the first in a town that is 4 hours from my nearest family member. I cried this morning, recovered and drove to work, and then cried again when I came in to find a starbucks gift card from my boss. It’s the little things, you guys.
Anyway, I cheered myself up with a small shopping spree at Dillards, which would have been more fun if all of the clothes I tried on weren’t so TIGHT. Lord, they were tiiiiiiight.
Although I’ve been working out 3x a week with a trainer for the last year, my eating habits have been pretty abysmal. If anything good came from Sean’s deployment the first time around, it was that we both lost 20lbs, and pretty much managed to keep it off for the couple years after. I am looking forward to eating clean, and less.
In that spirit, I was inspired to whip up my favorite summer dish, a shrimp, mango and avocado ceviche-like salad. If I have any rules for “Cooking for one,” it’s that I only want to dirty one pot, and I want to spend no less than 20 minutes preparing my meal. This is a really quick, refreshing meal that can be served a variety of ways and is extremely delicious!!
Shrimp, Mango & Avocado Salad
- 1 LB of shrimp, peeled and deveined
- 2 Limes
- 1 Red Onion
- 2 Cups Mango (About 2 Mangoes)
- 2 Avocados
- 1 Jalapeno
- 1 Bunch of Cilantro (about 1/4 cup chopped)
- Salt & Pepper to taste
Bring a pot of water to boil. While you are waiting for the water to heat up, chop the mango, avocados and onion into small pieces (about 1 inch). Chop the jalapeno and cilantro into as small of pieces as you can manage and toss all of these ingredients into a large bowl.
My mom taught me a really fun trick for cutting avocados that I use with this recipe because it gets me the perfect little squares! Start by cutting your avocado in half and removing the seed. Next, hold half of the avocado in your hand and press your knife into the meat, making lines down to the skin without cutting through the avocado (or your hand, duh!). When you’ve finished making your vertical cuts, turn the avocado and cut the other way, making criss-cross lines like a lattice pie.
So easy, right? When you’re done, you can take a spoon around the edge and simply spoon it into your bowl! This is a great method for guacamole or avocado toast as well.
Anyway. Once the water begins boiling, place the shrimp in the pot and boil until cooked and pink, approximately 1-2 minutes. Drain the shrimp and pat dry with a towel. Chop into small (one inch) pieces and toss in the bowl with your other ingredients.
I dropped no less than 2 shrimp, which Frankie so happily caught. It was probably a nice break from his usual diet of socks and underwear. #puppyproblems
Stir the mixture to combine, and then add salt, pepper and juice of two limes.
I am pretty much always chomping at the bit to wolf this down, but if you can manage to wait and let it get really cold in the fridge for about an hour, the juices will really mingle and explode in your mouth. Tonight I whipped this up and put it in the fridge while I went to walk the dogs. By the time I got done, it was perfect!
I serve this on a bed of spinach like a salad, but you can eat it with tortilla chips or just on its own too!
I wolfed down more than my fair share of this salad as I facetimed with Sean from his hotel room in Canada. Earlier today I had driven to southern Arkansas for work, and had lunch with a museum curator who was an army wife for 30 years. She moved 28 times and her husband’s deployments were 13 months long. I feel so lucky that ours is a quick (long) four moths, and that we have modern technology to keep us connected. I can’t imagine not being able to talk regularly and waiting for letters to arrive!
My mother is coming this weekend, and we plan to do a ton of cooking, so there should be some amazing recipes headed this way shortly!