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Step up your meal prep game with this super simple, healthy, and delicious Blackened Shrimp Meal Prep! Full of bold flavors and easy to put together. These are packed with blackened shrimp, cilantro lime brown rice, and an incredible avocado salsa. #mealprep #blackenedshrimp #blackenedshrimpmealprep #shrimp #healthy | https://withpeanutbutterontop.com

Blackened Shrimp Meal Prep

Tender, juicy blackened shrimp that comes together in 10 minutes and served with cilantro lime brown rice and an incredibly delicious avocado salsa. This meal prep comes together very easily and quickly!
Course Meal Prep
Cuisine Mexican
Keyword Blackened Shrimp Meal Prep, Meal Prep
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 444kcal
Author Samantha Buckner



  • 2 cups brown rice, cooked
  • 2-3 tbsp freshly chopped cilantro
  • 1 lime, juiced
  • salt and pepper, to taste


  • 2 medium avocados, peeled, pitted and diced
  • 1/2 medium red onion, diced
  • 2 limes, juiced
  • 2 tbsp freshly chopped cilantro
  • 1 scallion, chopped - green and white
  • 2 cups cherry tomatoes, halved

Blackened Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tbsp chili powder
  • 1 tsp smoked paprika, or regular paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper, to taste


  • 1 lime, sliced into wedges
  • red pepper flakes


  • Combine the shrimp with seasonings. Toss to thoroughly coat.
  • Place a medium skillet with olive oil over medium-high heat. Once the oil is heated, add the shrimp and cook 2-3 minutes per side until charred and cooked through.
  • Combine the cooked rice, lime juice, and cilantro. Add cilantro and lime juice to your taste preference. Season with salt and pepper, to taste. Gently toss to combine.
  • To a medium bowl, combine all ingredients for the salsa, adding the avocado in last. Gently fold in.
  • Assembly: Divide the salsa, rice, and shrimp into four meal prep containers. Store in the fridge for up to 2 days.


  • You can swap the brown rice out for white rice, cauliflower rice, or even quinoa.
  • I recommend prepping the avocado salsa the night before and only prepping it for 2 days max. Avocado will brown quickly.
  • Don't use an avocado that is fully ripe. With meal prepping, I recommend using an avocado that is relatively firm and just beginning to ripen.
  • Give the avocado a good squeeze of lime juice when divided into the containers. This will also help to slow down the browning.
  • If you're not a fan of shrimp, swap it out with chicken breast. Slice the chicken into bite-size pieces and cook through. The internal temperature should read 165 degrees F using a meat thermometer


Serving: 1serving | Calories: 444kcal | Carbohydrates: 44g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0g | Cholesterol: 150mg | Sodium: 528mg | Potassium: 917mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1430IU | Vitamin C: 48.2mg | Calcium: 86mg | Iron: 2.3mg