Let me show you how to meal prep shrimp for a high protein, low fat, and super quick meal prep option. This easy Honey Garlic Shrimp Meal Prep with Instant Pot Brown Rice and Lemon Snap Peas is a great healthy shrimp dinner idea for your meal prep.
I want you to jump on the meal prepping train with me because I don’t want you to miss out on this amazing trick for how to eat healthy AND save time.
My meal prepping obsession started with me switching to a healthy lifestyle. I have to admit, switching to a healthy lifestyle was a bit intimidating in the beginning because so many more foods needed to be homemade to control the ingredients. But, once I discovered how easy it is to eat real food and to make delicious clean foods, I never looked back.
Yes, it is possible to eat healthy and love your food. Actually, that’s the secret of a healthy lifestyle, if you ask me. Eating food that is healthy and delicious at the same time is a big win-win.
Plus making the process work for you is super key in being successful.
Sometimes I’m very busy (oh, who am I kidding, I am ALWAYS VERY BUSY). So, for me, making the process work for me means meal prepping. I don’t have time to cook 3 meals per day every day. And when I have time, I prefer to do something else. Meal prepping is basically a survival mechanism for busy weeks.
Quick recap: Meal prepping saves you a lot of time and it allows you to stay on track with your healthy lifestyle. Also: I’m busy, and I bet you are, too!
You see where I’m going with this?
Once you realize how amazing it is to open the fridge and always have something nutritious and easy to eat, you won’t be able to stop. No more ordering unhealthy food for dinner, no more cooking when you don’t feel like cooking a full meal.
Perfection.
Am I right?
You know how to make your life easier now. Glad to have you on board.
Now, it is time to introduce you to one of my favorite shrimp dinner ideas that is, of course, a shrimp meal prep recipe.
Week meal prep recipes + shrimp recipes = the best healthy dinner recipes.
Learning how to how to prep shrimp is a simple 5 steps process.
Dare we take a look at the steps? Of course we dare. I told you it’s a simple process so you have nothing to fear.
Peel and devein shrimp. Here’s a helpful video tutorial for peeling and deveining shrimp. Cook shrimp. Prep and cook side dish. Divide the shrimp and side dish in meal prep containers. Store the containers in the freezer.See? So simple.
Shrimp recipes are simple like that. But, most importantly, they are quick, healthy, and delicious.
You probably know that shrimp is healthy and good for you. But… what are the health benefits of shrimp?
Shrimp is low in calories. A medium shrimp provides approximately 7 calories which means a serving provides approximately 99 calories. Not bad. In fact, amazing. Shrimp is rich in protein. How much protein is in shrimp? Shrimp contains 24g of protein per 1/2 cup of shrimp. Kinda amazing. Am I right? Shrimp is low in fat and carbs. Another amazing and awesome shrimp fact you should know. Shrimp is highly nutritious. Shrimp contains phosphorus, iodine, copper, choline, vitamin B12, and 2 types of antioxidants – selenium (fights against free radicals) and astaxanthin (reduces inflammation). Animal protein is usually not a source of antioxidants. But shrimp is. How awesome is that?!Tempted to start cooking shrimp recipes?
Start with my shrimp meal prep recipe. I promise it won’t disappoint.
Since shrimp is so amazing, this means the more easy shrimp recipes, the better? Correct? Correct.
There are numerous easy shrimp recipes you can try. But let’s start with the basics. Meaning, let me tell you how to cook shrimp in a healthy way.
If you’re looking for healthy options for shrimp, you have a few options for cooking shrimp. Here they are:
Boiling Shrimp
Start with raw shrimp and water. Boil water with a teaspoon of sea salt. Reduce heat and add shrimp. Simmer for up to 3 minutes or until shrimp turn Drain water. Transfer shrimp to a bowl of cold water. This will stop the cooking process..Sautée Shrimp
Boil shrimp as described above. Sautée the shrimp in a little bit of olive oil until it turns golden brown.Grill Shrimp
Brush shrimp with olive oil. Season with sea salt and pepper. Grill for 2 minutes on each side.Sounds easy, right? Well, that’s because it is.
However, make sure you don’t overcook the shrimp. When cooked properly, shrimp is pink on the exterior and the flesh is slightly white. Bright white means overcooked shrimp. Especially since we will be reheating the meal prep later in the week, the closer to just cooking through is ideal, but not super horribly mandatory. IMO overcooked shrimp is easy to deal with, especially compared to other proteins.
Hooray, you know how to cook shrimp. That means you can try many shrimp dinner ideas, such as shrimp and vegetables, skillet shrimp recipes or other easy shrimp recipes.
You can, of course, start with the shrimp recipe included in this post. It makes a healthy and delicious dinner. I mean LOOK at the deliciousness we got going on here…
Shrimp and vegetables sounds like a good dinner idea to you? So happy to hear that. Most people pair shrimp with pasta so I’m happy to hear that shrimp and veggies interests you.
There are many vegetables that go with shrimp. Some of my favorite shrimp with vegetables pairings are:
broccoli zucchini, especially zucchini noodlesbell peppers carrots snap peas green beansObviously, you can combine all these veggies and make a delicious skillet shrimp dinner. In fact, skillet shrimp is a great shrimp lunch idea, too.
The best thing about make ahead shrimp dishes, besides their delicious taste, is the fact that you can enjoy them for up to 4 days. If you store them properly in the fridge, that is. Which means, if you store your meal with shrimp in these meal containers sealed tightly, you get 4 days worth of healthy dinner recipes.
Not to mention, reheating shrimp is super easy. Just 2 minutes in the microwave and your dinner is ready to serve.
Your weekly meal prep shouldn’t start and end with this shrimp recipe because I have other week meal prep recipes that are delicious and easy to make. Including some healthy recipes for dinner, easy healthy recipes for lunch. And of course, easy healthy recipes for breakfast.
Meal prepping is delicious and fun, peeps. So join the meal-prepping party.
MEAL PREP FOR WEIGHT LOSSThe first thing I want to recommend you is this Meal Prep for Weight Loss article. This article is a super special article that includes a week worth of healthy meals including healthy dinner recipes, healthy breakfast and lunch recipes, and even snack options.
Besides the recipes, you’ll also find my favorite meal prepping tips. Oh, before I forget to mentions this, every daily menu totals to 1500 calories per day. So this is a great healthy menu for weight loss. Get the recipes here.
KOREAN BEEF BOWL MEAL PREPThis flavorful and easy Korean Beef Bowl is another amazing easy meal prep recipe you can enjoy during busy work weeks.
The Korean Beef Bowl will keep in the fridge for up to 7 days or up to 3 months in the freezer. And it’s less than $4 a meal! Get the recipe.
SALMON MEAL PREPAnother budget-friendly healthy dinner recipe is this Salmon Meal Prep recipe. Less than $6 per meal and one of the most delicious healthy dinner recipes ever.
Seriously, this salmon meal prep is a super yummy recipe and it’s super easy to make. Get the recipe.
Let me show you how to meal prep shrimp for a high protein, low fat, and super quick meal prep option. This easy Honey Garlic Shrimp Meal Prep with Instant Pot Brown Rice and Lemon Snap Peas is a great healthy shrimp dinner idea for your meal prep.
The Instant Pot is going to start its magic and will eventually seal itself once it builds up enough pressure. When it’s done, carefully remove the lid and fluff the brown rice with a fork. Then, allow the rice to cool.
Alternatively, you can add the rice to a deep pot and heat to a simmer over medium heat. Then, cook for 25-30 minutes, or until rice fully absorbs the water.
While rice is cooking, we can prep our honey garlic meal prep shrimp and our lemon snap peas. To make the shrimp, start by making the sauce. So add raw honey, low sodium soy sauce, minced garlic, minced fresh ginger, crushed red pepper flakes, and rice vinegar to a mixing bowl and whisk until combined. Then set this sauce aside for a sec. Heat some olive oil in a large skillet over medium-high heat. Place shrimp in the skillet. Cook the shrimp until pink on both sides, about 2-3 minutes. Pour in the sauce and cook until the shrimp is fully cooked and the sauce is heated through, about 2-3 minutes. Then, set this aside to cool. To make the lemon snap peas, heat olive oil in a skillet over medium-high heat. Add the fresh sugar snap peas and toss to coat. Cook snap peas over medium-high heat for 2 minutes, stirring frequently. Add the lemon zest, sea salt, and ground black pepper, and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender. Divide the steamed rice into 4 equal portions in your meal prep containers. Add the lemon snap peas to the opposite side of the containers. Then, top the rice with our honey garlic shrimp and the rest of the sauce. Seal the lids tightly and store this meal prepped shrimp in fridge for up to 4 days.When you’re ready to eat, just remove the lid and reheat in the microwave for 1 1/2 to 2 minutes, or until heated through.
This post contains affiliate links for products I use often and highly recommend.
The post How To Meal Prep | Honey Garlic Shrimp Meal Prep (Under 350 Calories!) appeared first on A Sweet Pea Chef.
This brownie pie recipe is fudgy and decadent, with a salted tahini maple sauce that puts it over the top! Add it to your repertoire of delicious gluten free desserts.
Fudgy flourless brownie pie…need we say more? This recipe is from the book Black Girl Baking by Jerrelle Guy, creator of Chocolate for Basil, and it’s quickly becoming one of our favorite baking cookbooks. Instead of judging a book by its cover, Alex and I judge a cookbook by how many recipes we immediately want to try while paging through it. And after just a few pages in, our list of must makes was growing buy the minute. Blue Blueberry Drop Biscuits, Everything Chickpea Turmeric Crackers, Macadamia Brown Butter Cashew Cookie Dough…the recipes are inventive and the photography is outstanding. But more importantly, this is a special book because it’s not just a baking cookbook; author Jerrelle Guy has included deeper themes that go way beyond baking. Keep reading for a special interview with Jerrelle and the brownie pie recipe!
This book is less about baking and more about self-expression and crediting the process (toward loving ourselves as we are). Food and cooking are political and offer up a lot of information about our identities and family histories. I used baking, something that feels more universal because of the simple flour-butter-eggs-sugar template, and then attempted to play around with those ingredients–adding, substituting. In that playing process, using my hands and revisiting my memories, I revealed a lot about my own personal story, but hopefully showed how food and ingredients and the process of recipe creating can be very revealing about where you are on your journey, where you’ve been and who influenced you the most. I want to encourage people to get into the kitchen and play, and share whatever they find proudly.
2) You’ve said your recipes are “a mishmash of my life: my black roots, Chamorro food, the Caribbean islands that were my neighbors.” Are there a specific few recipes that speak to that fusion?In the book definitely The Papaya Pastries, The Jamaican Patty Pot Pies, The Bananas Foster Lumpia—and I try to explain how I merged them all during the recipe development stage in the recipe intros.
Anytime there is food involved in a social setting it makes walls drop and boundaries dissolve, because we all eat, and often times you can find more commonalities in our rituals and comfort foods than you can find differences. I organized the book by the senses to speak to this. Beyond identifying with a recipe’s name or photo, you might be able to identify with a specific texture or smell that immediately brings you back to your childhood and a feeling of being at home and safe.
4) You attended the Gastronomy program at Boston University: why did you decide to go, and what’s a major theme you’ve learned?Gastronomy is essentially Food Studies. I decided to go because I wanted to understand the depth of the work I was doing and I wanted to understand myself better and why my connection to food has always been so strong. I focused on African American Foodways, and something I learned was the lack of black representation in American food, and in the food world in general despite the major contributions black hands have made. It was a big reason for titling the book what I titled it.
This brownie pie recipe has simple ingredients and some standard baking techniques: creaming together butter and sugar, using a double boiler to melt chocolate, and whipping egg whites to fold gently into the batter. If you’re not a baker follow the instructions carefully: if you bake regularly this will be second nature. This brownie pie recipe also uses espresso powder, which is a baking trick to make the chocolate flavor pop. We’d recommend finding some if you can (ours was DeLallo brand!). Also, if you substitute coconut oil for the butter, which we tried; you may need to lessen the baking time a bit (45 minutes was a hair too long in our oven!). Next time we’ll try it with butter since we aren’t dairy free ourselves: the texture would be even more fudgy!
The crown jewel in this brownie pie recipe is the tahini maple sauce! It’s super simple to whip up: just mix together tahini, maple, espresso powder, and salt and it comes together into a gooey, salty sweet drizzle. It’s the absolute perfect finish for this brownie pie.
Get the book!Get Black Girl Baking by Jerrelle Guy here!
This brownie pie recipe is one of our favorite gluten free desserts; here are a few more from A Couple Cooks!
Dark Chocolate Tahini No Bake CookiesAmazing Gluten Free Chocolate CakeBliss Bites (Chocolate Peanut Butter No Bake Cookies)This recipe is…This brownie pie recipe is grain free, Paleo, gluten free, and vegetarian. For dairy free, use the coconut oil sub.
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Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes 
Yield: 12 
Category: Dessert 
Method: Baked 
Cuisine: American
Print Recipe
Pin RecipeThis brownie pie recipe is fudgy and decadent, with a salted tahini maple sauce that puts it over the top! Add it to your repertoire of delicious gluten free desserts.
For the brownie pie
3/4 cup cocoa powder, sifted 1 teaspoon espresso powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 cup semisweet chocolate chips 13 tablespoons softened unsalted butter or coconut oil, divided 1 cup sugar 2 teaspoons vanilla extract 4 eggs, at room temperatureFor the tahini maple spread
1/4 cup tahini 1/4 cup grade A maple syrup 1 tablespoon espresso powder 1/2 teaspoon salt 1/2 teaspoon vanilla extractPreheat the oven to 357F (190C) and have an oiled 9-inch (23 cm) springform pan or cake pan nearby.
To make the brownie pie, sift the cocoa powder, espresso, baking soda and salt into a bowl and set aside. In the microwave or over a double boiler, melt the chocolate chips and 2 tablespoons of the butter, stirring until the chocolate comes together into a thick fudge. Remove from the heat and set aside to cool.
In a stand mixer with a paddle attachment or with an electric mixer, cream together the sugar, vanilla, and remaining 11 tablespoons of butter until pale, scraping down the sides of the bowl and the beater as you go. Separate 3 of the eggs and add the egg yolks, one at a time, waiting until they are fully incorporate before adding another yolk (save the whites for Step 5). Then add 1 whole egg and mix to combine.
Add 1 tablespoon of the cooled chocolate butter mixture at a time, continuing to beat after each addition until fully incorporated. Mix in the dry ingredients, beating until just combined.
In a separate clean metal bowl, beat the egg whites until soft peaks form, about 5 minutes. Make sure no bites of egg yolk sneak into the bowl, or the fat in the yolk won’t allow the whites to lift while beating. Add the whipped egg whites to the batter in 3 additions, folding gently to keep the air in the whites from deflating. Once it’s mostly combined (a few streaks of white is okay), pour the batter into the prepared baking pan. Bake the brownie pie for 40 to 45 minutes, or until the crust gets shiny and cracks, and a toothpick inserted into one of the cracks comes out clean. Transfer to a wire rack to cool slightly.
To make the tahini spread, combine the tahini, maple syrup, espresso powder, salt and vanilla in a blender or food processor and blend until completely smooth and creamy and almost all the granules of espresso are no longer visible. Serve alongside a slice of the brownie pie.
Reprinted with permission from Black Girl Baking by Jerrelle Guy
Keywords: Brownie Pie, Brownie Pie Recipe, Gluten Free, Dairy Free, Desserts, Gluten Free Desserts
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A Couple Cooks - Recipes for Healthy & Whole Living
These healthy soft pumpkin cookies with an addicting salted maple frosting are absolutely delicious! These melt-in-your-mouth cookies are both gluten free and grain free and taste like a slice of your favorite pumpkin pie! MEET THE HEALTHY & SOFT PUMPKIN COOKIES that convince people to fall in love with pumpkin. Here’s the deal, Tony told me [...]
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