Description
A delicious and easy-to-make Spicy Shrimp Lunch Meal Prep that features seasoned shrimp, creamy jalapeño slaw, and fluffy jasmine rice. Perfect for meal prepping and enjoying throughout the week, this dish is packed with flavor and freshness.
Ingredients
15 shrimp
1 cup jasmine rice
1/2 cup shredded carrots
1/2 cup black beans, rinsed and drained
1/2 cup tomatoes, chopped
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp dried oregano
1/4 tsp sea salt
Dash of black pepper
2 tbsp avocado oil
12 oz slaw mix
1 roasted jalapeño
1/2 cup cilantro
2 garlic cloves, minced
Juice of 1 lime
1/3 cup plain Greek yogurt (such as Chobani Plain or Fage Total)
1/4 tsp sea salt
Instructions
1.
2. Start by preparing your rice according to package instructions.
3. Defrost shrimp if frozen and pat dry with a paper towel.
4. Mix together the seasonings for the shrimp coating: chili powder, smoked paprika, garlic powder, cumin, oregano, sea salt, and black pepper.
5. Heat up a non-stick pan over medium-high heat and add avocado oil.
6. Add shrimp to the pan and coat them evenly with the seasoning. Cook the shrimp on both sides for 2-3 minutes, until fully cooked and pink.
7. Roast the jalapeño either on a gas flame or in the oven until the skin blisters and darkens.
8. In a blender, combine the roasted jalapeño, Greek yogurt, cilantro, garlic, lime juice, and sea salt. Blend until smooth to create the jalapeño crema.
9. In a large bowl, mix the slaw mix with the jalapeño crema until evenly coated.
10. Assemble the bowls by adding a base of jasmine rice, followed by shredded carrots, tomatoes, black beans, and the jalapeño slaw.
11. Top with the cooked shrimp and drizzle any leftover crema over the top.
12. Enjoy your tasty and satisfying meal!
13.
Notes
I used Trader Joe’s frozen Argentinian shrimp for this recipe.
Make sure to save some of the jalapeño crema to drizzle on top of the bowls right before serving.
If you’d like a milder flavor, remove the seeds from the jalapeño before roasting.
You can replace jasmine rice with brown rice or quinoa if preferred.
The bowls can be prepared in advance and stored in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American