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Meal prep containers filled with brown rice, glazed shrimp, and snow peas, perfect for shrimp recipes meal prep.

Honey Garlic Shrimp Meal Prep

This recipe provides a delicious and easy way to meal prep honey garlic shrimp with brown rice and lemon sugar snap peas. It's perfect for quick lunches or dinners throughout the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 55 minutes
Servings: 4 meals
Course: Dinner, Lunch
Cuisine: Asian-inspired
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
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon rice vinegar
  • 1 lb large shrimp peeled & deveined
  • 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
  • 1 teaspoon lemon zest freshly grated
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Equipment

  • Instant Pot
  • Large skillet
  • Mixing bowl
  • Fork
  • Meal prep containers

Method
 

  1. 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 the rice to cool. Alternatively, cook rice in a pot on the stove for 25-30 minutes until water is absorbed.
  2. While rice cooks, prepare the shrimp and snap peas. For the shrimp sauce, whisk together honey, soy sauce, minced garlic, minced ginger, red pepper flakes, and rice vinegar in a bowl. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Pour in the sauce and cook for another 2-3 minutes until shrimp is cooked through and sauce is heated.
  4. For the snap peas, heat olive oil in a skillet over medium-high heat. Add sugar snap peas and toss to coat. Cook for 2 minutes, stirring frequently. Add lemon zest, sea salt, and black pepper. Cook for an additional 3-5 minutes until crisp-tender.
  5. Divide the cooled rice into 4 meal prep containers. Add the lemon snap peas to one side and top with the honey garlic shrimp and sauce. Seal containers tightly and store 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

To reheat, remove the lid and microwave for 1.5 to 2 minutes, or until heated through.

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