Going back to work after the holidays can seem a little difficult.. Particularly in the middle of winter, when you’re leaving the house in the dark, coming home in the dark, and you really just want to be back on the couch in your PJs sipping spiced hot chocolate and bingeing Netflix.
An easy way to fix the back to work blues is with tasty food! Give yourself something to look forward to at lunchtime with this fresh, sweet and spicy shrimp salad – not only does it taste incredible, but it’s also extremely good for you and it’s easy to make in a mason jar so you don’t get handbag leakage.
Mason Jars stem back to 1958 when John Mandis Mason created them to preserve fruit. They peaked in their usage in World War 2 when people were encouraged to grow their own food due to shortages around the world. These days, they’re used for a multitude of things which is why we love them. They can store preserved fruit and vegetables, double as a plastic free lunchbox and also be used to store soaps, or hold candles.
You can easily create soups, salads and one pot meals to take to work in Mason Jars, and empty them into a bowl when you’re ready to eat, or simply eat straight from the jar. Our Sweet & Spicy Prawn Salad is definitely something to look forward to at work, thanks to the tangy sauce you’ll be making to cover the prawns. Add some soba or glass noodles to make a delicious noodle salad recipe, or use Konjac for a carb free option.
So, as you head back to work give yourself little things to look forward to until the Holiday Blues melt away. A delicious lunch that not only tastes incredible but is nurturing your body and mind is definitely a good one to start with!
The Steens team
- 1cup sliced red cabbage
- 1cup diced cucumber
- 1cup carrot matchsticks
- 1sheet nori, cut into thin strips
- sesame seedsto serve
- Srirachato serve
- 1tbsp soy sauce or tamari or more to taste
- ½ cup light soy sauce
- 3 scallions, minced, divided
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon cornstarch
- 1 tablespoon finely minced ginger
- 1 ½ teaspoons mirin
- 1 ½ teaspoons honey, or more to taste
- 1 teaspoon red pepper flakes (Optional)
- ½ teaspoon sesame oil
- 1 pound fresh shrimp, peeled and deveined
- ½ tablespoon chilli paste or powder
- 1 1/2cups water
- 1cup cooked sushi rice (aka sticky rice)
- 1tsp butter
- 1tsp salt
- 2tbsp rice wine vinegar
- 1tbsp honey
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
- Cook sticky rice with water, butter & salt according to package directions on the stovetop or in a rice cooker. When finished cooking, add rice vinegar and sugar, mixing together well. Set aside and let cool.
- Assemble ingredients and add to jars, layering the following order: soy sauce (to taste), shrimp, cucumber, red cabbage, carrots, sushi rice, nori strips, sesame seeds and Sriracha.
- Jars keep in the fridge up to 5 days. To serve, dump into a large bowl and enjoy!