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Overhead view of a meal prep container with glazed shrimp, brown rice, and bright green snap peas.

Shrimp Recipes Meal Prep That Actually Tastes Great

This recipe provides a method for preparing honey garlic shrimp, brown rice, and lemon sugar snap peas for convenient meal prepping. You can prepare these components ahead of time for quick meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 meals
Course: Dinner, Lunch
Cuisine: American
Calories: 317
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For The Honey Garlic Shrimp
  • 2 tablespoon low sodium soy sauce
  • 1 teaspoon raw honey
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon rice vinegar
  • 1 lb large shrimp, peeled & deveined
  • 1/2 teaspoon olive oil
For the Instant Pot Brown Rice
  • 1.5 cups brown rice, uncooked
  • 2 cups water
For the Lemon Sugar Snap Peas
  • 1 tablespoon olive oil
  • 1 lb fresh sugar snap peas
  • 1 teaspoon lemon zest freshly grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Equipment

  • Instant Pot
  • Large skillet
  • Mixing Bowl

Method
 

  1. Start with the brown rice, as it takes the longest. Add the uncooked brown rice to the Instant Pot. Pour in the water and stir. Seal the lid and select the RICE option on high pressure.
  2. When the Instant Pot finishes, carefully remove the lid and fluff the brown rice with a fork. Allow the rice to cool. Alternatively, cook the rice in a deep pot on the stove over medium heat for 25-30 minutes until the water is absorbed.
  3. While the rice cooks, prepare the shrimp and snap peas. To make the sauce, combine raw honey, low sodium soy sauce, minced garlic, minced fresh ginger, crushed red pepper flakes, and rice vinegar in a mixing bowl and whisk until combined. Set the sauce aside.
  4. Heat olive oil in a large skillet over medium-high heat. Place the shrimp in the skillet and cook until pink on both sides, about 2-3 minutes.
  5. Pour the sauce over the shrimp and cook until the shrimp is fully cooked and the sauce is heated through, about 2-3 minutes. Set the shrimp aside to cool.
  6. To make the lemon snap peas, heat olive oil in a separate skillet over medium-high heat. Add the fresh sugar snap peas and toss to coat. Cook for 2 minutes, stirring frequently.
  7. Add the lemon zest, sea salt, and ground black pepper to the snap peas. Cook an additional 3-5 minutes until the snap peas are crisp yet tender.
  8. Divide the cooled rice into 4 equal portions in your meal prep containers. Add the lemon snap peas to one side of the containers. Top the rice with the honey garlic shrimp and any remaining sauce.
  9. Seal the lids tightly and store the meal prepped shrimp in the refrigerator for up to 4 days.

Nutrition

Calories: 317kcalCarbohydrates: 57gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 598mgPotassium: 272mgFiber: 7gSugar: 6gVitamin A: 1308IUVitamin C: 69mgCalcium: 83mgIron: 4mg

Notes

When you are ready to eat, remove the lid and reheat the meal in the microwave for 1.5 to 2 minutes, or until heated through.

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