Shrimp and Veggies Meal Prep Bowls

Want to make healthy lunches for the week ahead? Then these Shrimp and Veggies Meal Prep Bowls are for you – everything you’d expect from a fresh, colorful meal, but perfectly portioned! Plus, thanks to how fast the shrimp cooks, they are very simple to make and ready in no time!

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Want to make meal prep that actually tastes good?

These Shrimp and Veggies Meal Prep Bowls are your answer…

It is a light yet satisfying meal – full of juicy shrimp, tender vegetables and simple seasoning – but packed into containers so it’s ready when you are!

And thanks to the clean, balanced flavors, it’s very simple to make… and reheats without losing its charm.

As these bowls store so well, they save time and make planning meals feel easier, keeping your lunches exciting instead of dull all week long!

Ingredients in Shrimp and Veggies Meal Prep Bowls

This ingredient list stays practical and flexible, which helps with repeat cooking.

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How to make Shrimp and Veggies Meal Prep Bowls

This recipe stays smooth and steady from the first chop to final storage.

1. Prep the ingredients

Chop bell peppers, red onion, and zucchini into even pieces. Pat shrimp dry and season lightly with salt and black pepper.

2. Heat the pan

Warm clarified butter and olive oil in a wide skillet over medium heat until melted and fragrant.

3. Cook the shrimp

Add shrimp in a single layer. Cook briefly on each side until pink and firm. Transfer shrimp to a plate.

4. Start the vegetables

Add garlic to the same pan and stir gently until fragrant.

5. Add vegetables

Toss in bell peppers, onion, and zucchini. Season with Italian seasoning, salt, and black pepper. Cook until tender yet slightly crisp.

6. Combine together

Return shrimp to the pan and stir gently so everything warms evenly.

7. Taste and adjust

Check seasoning and adjust lightly if needed.

8. Cool for storage

Let everything cool before dividing into containers.

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How to serve Shrimp and Veggies Meal Prep Bowls

These bowls work beautifully on their own or paired with rice, quinoa, or salad greens. Serve warm for dinner or chilled slightly for lunch.

During the week, reheating stays easy and the shrimp keeps its texture. A sprinkle of fresh parsley before serving adds a fresh finish every time.

Recipe Tips

• Cut vegetables evenly for consistent cooking.
• Avoid overcooking shrimp since they cook fast.
• Use a wide pan to prevent steaming.
• Let bowls cool fully before sealing containers.
• Add parsley right before eating for freshness.

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Shrimp and Veggies Meal Prep Bowls

Recipe by Amara CatherineCourse: Meal PrepCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

14

minutes

Cooking time

14

minutes

Ingredients

• 3 tablespoons clarified butter

• 1 tablespoon olive oil

• 1 lb large shrimp without tails

• Salt and black pepper

• 3 garlic cloves minced

• 2 large bell peppers diced

• 1 medium red onion chopped

• 2 medium zucchinis chopped

• 1 teaspoon Italian seasoning

• Fresh parsley for garnish

Directions

• Prep the ingredients:
  Chop bell peppers, red onion, and zucchini into even pieces. Pat shrimp dry and season lightly with salt and black pepper.
• Heat the pan:
  Warm clarified butter and olive oil in a wide skillet over medium heat until melted and fragrant.
• Cook the shrimp:
  Add shrimp in a single layer. Cook briefly on each side until pink and firm. Transfer shrimp to a plate.
• Start the vegetables:
  Add garlic to the same pan and stir gently until fragrant.
• Add vegetables:
  Toss in bell peppers, onion, and zucchini. Season with Italian seasoning, salt, and black pepper. Cook until tender yet slightly crisp.
• Combine together:
  Return shrimp to the pan and stir gently so everything warms evenly.
• Taste and adjust:
  Check seasoning and adjust lightly if needed.
• Cool for storage:
  Let everything cool before dividing into containers.