Bacon wrapped shrimp 

I’ve been busy. Sorry. Job applications, fellowship applications, postdoc applications, teaching assistantship, dissertation editing…. PLUS staying on track with food and the gym… Yeah. Busy. 

I’m sure many of you are busy, too. Thankfully, this recipe takes less than 20 minutes so you can get right back to being amazing and doing all 50 million things you’re doing too. 


*(I cooked half this recipe)

1 lb large shrimp, peeled & deveined

About 10 strips of bacon, cut in half

1 tsp Italian seasonings 

Sprinkle of sea salt and black pepper


Get organized in your station

Toss your prepped shrimp in the seasonings

Beginning at the thicker part of your shrimp, start wrapping the bacon half around the shrimp. Ending at the narrowest part around the tail. 

Use a toothpick to secure the bacon

Place bacon wrapped shrimp on a grill pan or skillet and turn on heat

Turn over when bacon begins to cook

You may need to do shrimp yoga and cook your shrimp at different angles.

Remove from heat when bacon and shrimp are fully cooked through. 
Don’t forget to take out your toothpick before eating!

Mexican Chicken Salad

This is another super simple recipe that is great for the summer–especially since there is NO cooking involved! Yay! That’s right. This super light and super easy semi-homemade dish is great for picnics, weekends, or outings. This dish transports easily and only gets better after sitting in the fridge for a few extra hours. Use pre-cooked shrimp, rotisserie chicken, or chicken leftovers. These little shortcuts will keep you out of the kitchen and in the pool (mojito not included).

Mexican Chicken Salad
-1 onion, finely diced
-1 bunch of green onion, finely chopped
-1 bunch of cilantro, finely chopped
-1 cucumber, peeled, finely diced
-1 tomato, seeded and finely diced
-3 small tomatillos, finely diced
-3 jalapeños, cut away membrane, remove seeds and finely diced
-1.5-2 lbs of cooked, clean shrimp (no tails) or one whole rotisserie chicken (remove all the meat from the bones and do a rough chop)
-Juice from one lime
-Sea salt, menudo mix, pepper
-Avocado halves

Throw all of your prepped veggies into a large mixing bowl. Add meat and lime juice. Season with salt, pepper, and menudo mix as necessary.




Serve the salad in lettuce leaves, cabbage leaves, bell peppers, or in avocado halves!


Would work well as an appetizer, too!


Fajitas!! (And yummy Mexican Cauliflower “Rice”)

Today’s recipe is so flavorful and delicious, you can serve it to your friends who aren’t paleo and they won’t miss a thing. I’ll present you with two variations. I made my boyfriend shrimp fajitas (which I will base today’s recipe on), but I made myself chicken fajitas since I’m not a big fan of seafood. To round at the dish I made a simple cauliflower dish to imitate Mexican rice. Top with sliced avocado, guacamole, pico de gallo (or all three) and you have a delectable dinner. The cauliflower dish takes longer, so if you’re going to have to two together, begin prep for the cauliflower before you start cooking the shrimp. Enjoy!!

Shrimp Fajitas (I’m guessing this makes about 4-6 servings)

  • A little of your fat of choice
  • 2.5 lbs of shrimp (peeled and deveined)
  • 1 onion (I used a red onion), sliced
  • 1 bell pepper (I used green), sliced
  • Green onion, chopped
  • Cilantro, chopped
  • 2 cloves of garlic, minced
  • Juice from a lemon, or lime (I used a little bit of both)
  • Seasonings to taste: granulated onion, lemon pepper, salt, pepper, and menudo or pozole seasonings (This is an ingredient that is readily available at Latin markets. They contain a combination of dried oregano, garlic, citrus peel and chile flakes. Certain varieties–like those at Sprouts–contain sugar. Read the ingredients. Those at Latin markets don’t generally have sugar).

If your shrimp is frozen, let it thaw. Either way, rinse. In a large bowl (big enough to toss your shrimp), mix all of your seasonings then toss with your shrimp. Allow to sit while you prepare the rest of your veggies.

Slice your onions and bell peppers, chop your green onion and cilantro, and mince your garlic. Set aside half of your green onion, cilantro and garlic for the cauliflower “rice” (recipe to follow).

In a large pan (I used a wok), heat your fat of choice over medium, then add the onions, bell pepper and garlic. Once your veggies have softened a little, add your shrimp that you have allowed to sit in the seasonings. Squeeze in a little bit of the juice of a lemon or lime (or both). Once all the shrimp turns pink, remove from the heat. Add more seasonings to taste.


Mexican Style Cauliflower “Rice”

  • I head of cauliflower
  • 1 can/jar of diced tomatoes (drain excess liquid)
  • 1 can/jar of tomato sauce
  • Green onion
  • Cilantro
  • Garlic
  • Seasonings to taste: Menudo or pozole seasoning, salt and pepper

To prep your cauliflower, rinse, then cut into florets. Dump your cauliflower into a medium saucepan (with a lid). Add a couple inches of water and heat. Boil/steam the cauliflower until it is soft. Once it’s soft, drain off all the excess liquid. Using a potato masher, break the cauliflower down until it “rices.” Add the cilantro, green onion, and garlic you reserved (above) to the mix in addition to the diced tomatoes and the tomato sauce. Reheat while checking for seasonings. Once you have achieved your desired taste, serve the cauliflower “rice” with a little bit of your fajita mixture on top.

Chicken Fajitas Over Cauliflower "Rice"


Shrimp Fajitas Topped with Sliced Avocado and Fresh Pico de Gallo

Dinner’s done!!

Variations: You can substitute any other meat for the shrimp. I used chicken breast. Just adjust your cooking time. Fajitas are just like stir fry. Add as many different kinds of veggies as you’d like. Almost any veggie you have on hand would work in this dish.