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Author:
Kevin Curry
15 Minute Shrimp Chipotle Bowl Meal Prep
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Do you love shrimp? I know I certainly do. In fact, I’ve come across my fair share of salad recipes that have shrimp, but not all are price-friendly. Seafood, in general, does tend to be more costly if we’re not the ones doing the cooking. I’m here to show you that you don’t have to go to fancy restaurants or constantly rely on take out to satiate your seafood cravings. For those who want to ball-on-a-budget and eat well at the same time, then this simple shrimp chipotle ought to do the trick even while away from the comfort of your own kitchen and only at just a few cost-friendly ingredients.
Shrimp is a commonly consumed shellfish and is rich in protein, omega-3 fatty acids, and nutrients like iron and selenium. Shrimp have good levels of antioxidants and can boost both heart and brain health. Shrimp blends in so well with food that you can pretty much chuck it in with any ingredient and it’ll still taste awesome!
With shrimp as the coup’ de grace ingredient, along with some greens and whatever is your preferred carb source, this recipe gives you a fully-loaded meal that just screams “Come and Get It!” The best part is that you can customize this recipe to fit your dietary needs!
Consider subscribing to our email for more. We’ll provide you with weekly updates and regular content that’s sure to help you further your fitness journey while satisfying those cravings. I’d love nothing more than to help you get those goals and enjoy a little healthy indulgence while we’re at it.
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To make 3 servings, you’ll need 1 ¼ pounds of Raw Jumbo Shrimp of Chicken, Tofu, or Beef. 1 Chopped Red Bell Pepper, 1 Chopped Green Bell Pepper, one Small White Onion (Chopped), 1 ½ Tablespoons of Taco or Fajita Seasoning, Juice from 1 Lime, 15 ounces of Canned, Non-Salted Black Beans, 8 ounces of Instant Brown Rice or Cauliflower Rice (rr Other Low-Carb Rice Alternative), ¾ Cup of Frozen Corn (Thawed).
If you want to make garnish, then you’ll need some Mashed Fresh Avocado, Chopped Cilantro, and a Lime Wedge.
Follow the instructions on the packet of your instant brown rice. Use a microwave to warm both the rice and black beans.
Start by rubbing the shrimp with the taco/fajita seasoning.
15 Minute Shrimp Chipotle Bowl Meal Prep
Ingredients for 3 servings/meals
Substitution
Note
- 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
STEPS
Step 1
Heat up brown rice in the microwave according to the package instructions. Then emptyblack beans into a microwaveable safe bowl and warm those too.
Step 2
Rub the shrimp with taco/fajita seasoning.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Assemble the bowl for your meal prep containers by evenly dividing up the ingredients into the containers!
Want more Meal Prep recipes?
Spicy Korean Ground Turkey Recipe
15 Minute Shrimp Chipotle Bowl Meal Prep
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
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!
Nutrition per serving
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