Okay, hands up if your weeknights feel like a frantic race against the clock? Mine totally used to! I remember one particularly wild stretch at work, I was staring down deadlines and pretty much surviving on takeout. I knew I needed something healthy and flavorful to keep me going, and that’s when I rediscovered my love for shrimp. It’s just so darn quick to cook, and I started experimenting like crazy with spices and veggies. Before I knew it, I’d whipped up these amazing shrimp dishes that tasted like tiny vacations in a container! Seriously, meal prep doesn’t have to mean boring; it can be all about these Shrimp Recipes Meal Prep That Actually Tastes Great. This Honey Garlic Shrimp version is my current obsession, proving that convenience and incredible flavor can totally go hand-in-hand!
Why You’ll Love These Shrimp Recipes Meal Prep That Actually Tastes Great
Seriously, you’re going to be obsessed with this recipe! It’s the perfect example of Shrimp Recipes Meal Prep That Actually Tastes Great because it ticks all the boxes for anyone juggling a busy life but still wanting amazing food.
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Quick and Easy Preparation
Forget spending hours in the kitchen! This whole meal comes together in under an hour, making it totally doable for a weeknight dinner or a Sunday prep session. It’s a lifesaver when you need a fast, yet satisfying, meal.
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Bursting with Flavor
That sweet and savory honey garlic sauce? Mmm-hmm! It coats the shrimp perfectly, and the fresh ginger and garlic just make it sing. It’s so much more exciting than your average bland meal prep.
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Healthy and Balanced
You get lean protein from the shrimp, whole grains from the brown rice, and fresh veggies from the sugar snap peas. It’s a powerhouse of good stuff that will keep you full and energized.
Ingredients for Your Honey Garlic Shrimp Meal Prep
Okay, you’ve got the overview, now let’s talk about what you’ll actually need to make this magic happen! Don’t worry, it’s all pretty straightforward stuff.
For The Honey Garlic Shrimp:
- 2 tablespoons low sodium soy sauce
- 1 teaspoon raw honey
- 3 cloves garlic, minced (like, finely chopped!)
- 1 teaspoon fresh ginger, minced (this is key!)
- ½ teaspoon crushed red pepper flakes (for a little kick, adjust if you like!)
- 1 teaspoon rice vinegar
- 1 lb large shrimp, peeled & deveined (make sure they’re ready to go!)
- ½ teaspoon olive oil
For the Instant Pot Brown Rice:
- 1 ½ cups brown rice, uncooked
- 2 cups water
For the Lemon Sugar Snap Peas:
- 1 tablespoon olive oil
- 1 lb fresh sugar snap peas (give them a rinse!)
- 1 teaspoon lemon zest, freshly grated (use a microplane if you have one!)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
How to Make Shrimp Recipes Meal Prep That Actually Tastes Great
Alright, let’s get down to business and actually make this deliciousness happen! This is where the magic really clicks into place, and I promise, it’s way easier than you think. We want to get these Shrimp Recipes Meal Prep That Actually Tastes Great ready to go for your week!
Cooking the Brown Rice
First things first, let’s get that brown rice cooking. If you’ve got an Instant Pot, toss in your uncooked brown rice and water, give it a stir, seal the lid, and hit the RICE button on high pressure. Once it’s done, carefully open it up and fluff it with a fork. If you’re going stovetop, just simmer it in a pot for about 25-30 minutes until the water’s gone. Either way, let it cool down a bit before we pack it!
You can even make it heartier by starting with brown rice!
Preparing the Honey Garlic Shrimp
While the rice is doing its thing, let’s whip up that killer sauce. In a bowl, whisk together that low-sodium soy sauce, honey, minced garlic (seriously, load it up!), fresh ginger, those red pepper flakes for a little zing, and the rice vinegar. Once it’s all mixed up, heat a tablespoon of olive oil in a big skillet over medium-high heat. Throw in your shrimp and cook ’em until they just turn pink and curl up, only about 2-3 minutes. Pour that glorious sauce right over them and let it bubble and thicken for another couple of minutes until the shrimp are cooked through and coated in that amazing glaze. Trust me, the smell alone is incredible!
This Honey Garlic Shrimp recipe is a perfect example of why this meal prep is a winner.
Making the Lemon Sugar Snap Peas
Now for the veggies! Grab another skillet, add that tablespoon of olive oil, and get it hot over medium-high. Toss in your fresh sugar snap peas and let them get a little sizzle for about 2 minutes. You want them to stay bright green and have a nice snap. Stir in the fresh lemon zest, sea salt, and black pepper. Keep tossing them around for another 3-5 minutes until they’re perfectly crisp-tender. They add such a lovely fresh pop to the whole meal!
Assembling Your Meal Prep Containers
Okay, the final step where all the components come together! Grab your meal prep containers. Divide the cooled brown rice evenly between the four containers. Then, add a nice portion of those zesty lemon sugar snap peas to one side. Finally, top the rice with that yummy honey garlic shrimp and make sure to spoon over some of that extra sauce. Seal them up tight, and boom! You’ve got four delicious meals ready to go.
Tips for Perfect Shrimp Recipes Meal Prep
Okay, so you’ve got the main dish ready, but a few little tricks can make your Shrimp Recipes Meal Prep That Actually Tastes Great even better. Trust me, these small things make a big difference!
Choosing the Best Shrimp
When you’re grabbing shrimp, whether fresh or frozen, make sure they’re good quality. If you buy frozen, thaw them completely in the fridge overnight – and pat them really dry before cooking! Dry shrimp sear better and won’t make your sauce watery. Make sure they’re peeled and deveined too; that saves you tons of time.
Achieving the Right Sauce Consistency
That honey garlic sauce is supposed to be like a warm hug for your shrimp, right? If it seems a little too thin after cooking, just let it simmer for another minute or two. The honey will thicken it up nicely. You want it to coat the shrimp beautifully, not just run off!
Storage and Reheating
Once everything is cooled down (this is super important so your containers don’t get soggy!), pack your meal prep containers and seal them tight. They’ll keep perfectly in the fridge for about 4 days. To reheat, just pop them in the microwave for a minute or two, or until everything’s warmed through. Easy peasy!
Frequently Asked Questions About Shrimp Recipes Meal Prep
Got questions about making this awesome shrimp meal prep? I totally get it! Here are some common ones that pop up, so you can feel totally confident making these Shrimp Recipes Meal Prep That Actually Tastes Great.
Can I use frozen shrimp for this meal prep?
Absolutely! Frozen shrimp works great. Just make sure you thaw them completely in the fridge overnight. They can go straight from the freezer to the pan (or bowl with sauce!) if you’re in a real pinch after a quick thaw under cold running water, but remember to pat them super dry before cooking them for the best results.
How long does this shrimp meal prep last in the refrigerator?
You can totally keep these prepped meals in the fridge for up to 4 days. They hold up really well! Just make sure they’re sealed tightly in their containers. I usually aim to eat them within 3 days to enjoy them at their absolute freshest, but 4 is usually just fine.
What are some good substitutions for sugar snap peas?
Sugar snap peas are great because they stay so crisp, but you can totally swap them out! Broccoli florets, green beans, or even bell peppers would work wonderfully here. Just make sure to cook them until they’re tender-crisp, so they don’t get mushy in your prep.
Is this recipe spicy?
It has a little bit of a kick from the crushed red pepper flakes, but it’s usually not too intense. If you’re sensitive to spice, start with just ¼ teaspoon or even skip them altogether. If you LOVE heat, feel free to add a little more! The garlic and honey really balance things out.
Nutritional Information
So, how are we looking health-wise with this delicious meal prep? On average, each serving of this Honey Garlic Shrimp meal prep checks in at about 317 calories. You’re getting a solid 9 grams of protein, mostly from that lean shrimp, alongside 57 grams of carbs (hello, whole grain brown rice!) and just about 6 grams of fat. Keep in mind these are estimates, though – the exact numbers can tweak a bit depending on your specific ingredients and how generously you drizzle that sauce!
Share Your Shrimp Recipes Meal Prep Creations!
Now that you’ve got your amazing Honey Garlic Shrimp meal prep all ready to go, I’d absolutely LOVE to hear about it! Did you try it? Did you tweak it in some fun way? Drop a comment below and tell me all about your experience! Better yet, if you snagged a picture of your beautiful containers, tag me on social media – I promise I’ll do a happy dance seeing your creations. You can also reach out via my contact page if you have any questions!
Honey Garlic Shrimp Meal Prep
Ingredients
Equipment
Method
- Start with the brown rice. Add uncooked brown rice to the Instant Pot. Pour in water and stir. Seal the lid and select the RICE option on high pressure. When done, carefully remove the lid and fluff the brown rice with a fork. Allow to cool.
- Alternatively, cook rice in a pot on the stove. Add rice to a deep pot and heat to a simmer over medium heat. Cook for 25-30 minutes, or until rice fully absorbs the water.
- While rice cooks, prepare the shrimp and snap peas. For the shrimp sauce, combine raw honey, low sodium soy sauce, minced garlic, minced fresh ginger, crushed red pepper flakes, and rice vinegar in a mixing bowl. Whisk until combined and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink on both sides, about 2-3 minutes.
- Pour the sauce over the shrimp. Cook until the shrimp is fully cooked and the sauce is heated through, about 2-3 minutes. Set aside to cool.
- For the snap peas, heat olive oil in a skillet over medium-high heat. Add fresh sugar snap peas and toss to coat. Cook for 2 minutes, stirring frequently.
- Add lemon zest, sea salt, and ground black pepper to the snap peas. Cook for an additional 3-5 minutes, until the snap peas are crisp-tender.
- Assemble the meal prep containers. Divide the rice into 4 equal portions. Add the lemon snap peas to one side of the containers and top the rice with the honey garlic shrimp and sauce.
- Seal the lids tightly and store in the fridge for up to 4 days.
Nutrition
Notes
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Urban Forager & Hyperlocal Ingredient Specialist
My Brooklyn apartment balcony tells my story: vertical gardens packed with wild edibles, fermentation crocks bubbling with city-foraged greens, and the constant hum of dehydrators preserving herbs I’ve collected from unexpected urban corners. What started as weekend escapes to my aunt’s upstate farm during my Columbia botany studies turned into something bigger after I earned my Urban Ecology Master’s from The New School.
Instead of following traditional academic paths, I discovered that cities are actually amazing edible ecosystems—rooftop weeds, park-edge wild greens, vacant lot treasures that perfectly complement keto eating. Who knew that some of the best low-carb foods were growing right under our noses in Manhattan?
My recipe collections celebrate city seasons: spring dandelions and plantains, summer purslane from rooftops, autumn rose hips from community gardens, winter wild onions and cress. I’m certified through the New York Mycological Society and trained by Brooklyn Botanic Garden to forage safely and ethically. Over 180 of my recipes feature at least one urban-foraged ingredient—from sidewalk plantains to sumac berries and wild mint thriving in vacant lots.
My “Metropolitan Wild” column went viral after my dandelion coffee substitute hit social media. Now my weekend “Urban Wild Walks” through Central Park and Prospect Park sell out faster than I can schedule them. I teach city dwellers to spot safe, keto-friendly wild foods hiding in plain sight.
Currently, I’m partnering with local chefs to bring urban foraged elements to restaurant menus and developing an app that maps safe foraging spots across all five boroughs. Evenings find me tending my sourdough starters, pressing flowers for natural dyes, or weaving baskets from willow branches I collect during park maintenance.
Cities are wild food sanctuaries hiding in plain sight—keto eating becomes urban rebellion when you realize how much free, perfect nutrition grows right under our feet.