15 Minute Shrimp Chipotle Bowl Meal Prep
If you commit to skipping the fast food lunch for a week, I guarantee you’ll see a few extra dollars in your pocket. Here’s one of my go-to recipes, a shrimp (or chicken/beef/tofu) chipotle bowl, for those who want to ball-on-a-budget AND eat well at the same time!
And just to show you how EASY (and affordable) this recipe is, I partnered up with Homewood Suites by Hilton to make this in one of the suites! It’s a simple, flavor packed recipe you can make while away from the comfort of your own kitchen with just a few cost-friendly ingredients.
And remember – customization is KEY to win in your diet. For instance, you can swap brown rice with cauliflower rice and black beans for thin shredded cabbage for a hearty, yet lower carb option. Make the food work for you (and your budget)!
15 Minute Shrimp Chipotle Bowl Meal Prep
Ingredients for 3 servings/meals
- Shrimp
- 1 1/4 lb raw jumbo shrimp
- Substitutes: chicken, tofu, beef
- 1 1/2 tablespoons taco or fajita seasoning packet
- 1 1/4 lb raw jumbo shrimp
- 1 small white onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped (or just buy 2 green bell peppers since they are cheaper)
- juice from 1 lime
- 3/4 cup frozen corn, thawed
- 15oz can black beans, no salt added
- 8oz instant brown rice (I used Basmati brown rice)
- Low-Carb Substitute: cauliflower rice
- Garnish (optional)
- fresh mashed avocado
- chopped cilantro
- lime wedge
- Heat up brown rice in the microwave according to the package instructions. Then emptyblack beans into a microwaveable safe bowl and warm those too.
- Rub the shrimp with taco/fajita seasoning.
- Set a nonstick skillet on medium-high heat. Once hot, spray with olive oil. Toss in the fresh bell peppers and onions and sear for 3 to 5 minutes. As it cooks, squeeze in fresh lime to help caramelize (and soften) the veggies. Once the onion is translucent and the edges are seared, remove from the skillet.
- Increase the heat of the skillet to high, then add the frozen corn. Cook for 2 to 3 minutes, enough to thaw and sear the outside of the corn, then set aside.
- Reduce the heat of the skillet to medium, and if needed, spray with a little more olive oil, then toss in the shrimp. Cook for 3 to 5 minutes until the shrimp is white and plump with seared edges.
- Assemble the bowl for your meal prep containers by evenly dividing up the ingredients into the containers!
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