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

Cook Time 10

Total Time 20

Servings servings

Calories 444kcal

Author Samantha Buckner

Ingredients

Rice:

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

Salsa:

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

Garnishment:

1 lime, sliced into wedges
red pepper flakes

Instructions

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.

Notes

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.

Nutrition