I started this early morning with a bowl of overnight oats.  Today, I actually ate them before teaching my 6am spin class because I was so hungry.  I kind of flip flop back and forth between eating just a snack before teaching or working out early morning and actually eating my breakfast.

I love that when I make overnight oats the night before, no matter what time I decide to eat the oats are ready and waiting for me.


Last night, I decided to try a new-to-me recipe for a jalapeno slaw with coconut line dressing topped with shrimp.  I saw the original recipe in Clean Eating magazine and knew that I had to try it.

 The dish was tasty and came together very quickly, however, there was one little mishap….I should have taken the membrane and seeds out of the jalapeno.  Honestly, sometimes when I leave all of the spiciness in the jalapeno I can’t even tell it’s there….but believe me, last night it was there and super spicy!  So, based on my experience, when making this recipe remove the seeds and membrane, unless you want to breathe fire all night.

Shrimp Over Jalapeno Slaw with Coconut Lime Dressing

Yields: 2 Servings

Cook Time:  30 minutes


  • 1/4 cup unsweetened coconut almond milk
  • 1/8 cup unsalted peanuts
  • Zest and juice 1 lime, divided
  • 1/4 tsp salt, divided
  • 1/4 tsp pepper, divided
  • 1/2 head of Napa cabbage
  • 1/2 red bell pepper
  • about 12 shrimp, peeled and deveined
  • 1/2 tsp extra virgin olive oil


Prepare dressing by combing coconut milk, peanuts, 1/2 of lime and zest, salt and pepper in a blender or food processor.  Set aside.

Chop the cabbage, jalapeno, and pepper.  Toss together to create slaw.

In a small bowl, mix together shrimp, salt, pepper, and olive oil.  Have a medium saute pan heated to medium high heat, saute the shrimp until cooked through.  Once cooked, add the remaining lime juice and remove from heat.

Pour the dressing over the slaw and mix thoroughly.  Divide the slaw among two plates and top with 6 shrimp.


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