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shrimp and veggies meal prep dinner

Garlic Shrimp and Veggies Meal Prep Bowls

Garlic shrimp and veggies meal prep bowls are a quick and easy make-ahead meal that is incredibly delicious! Tender shrimp, zucchini, bell peppers, and onion tossed in garlic butter sauce.
Course dinner, Lunch, meal-prep
Cuisine American
Keyword Bell peppers, shrimp and veggies, shrimp meal prep
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 bowls
Calories 228kcal


  • 3 tbsp clarified butter or ghee for whole30 and paleo diets
  • 1 tbsp olive oil
  • 1 lb large shrimp tails off, peeled and deveined
  • salt and black pepper to taste
  • 1 tsp Italian seasoning
  • 3 garlic clove minced
  • 2 big bell pepper diced
  • 1 medium red onion chopped
  • 2 medium zucchinis chopped
  • fresh parsley for garnishing


  • Place the butter and olive oil in a large skillet and melt over medium high heat.
  • Add the shrimp and season with salt, pepper and Italian seasoning.
  • Cook for 3 minutes, stirring occasionally, or until shrimp is pink.
  • Add garlic and cook for one more minute. Set shrimp aside.
  • If necessary add more olive oil in the skillet and sauté bell pepper, onions, zucchini and season with salt and pepper to taste. Cook for 3-5 minutes. I like my veggies tender, but if you prefer, you can cook them for 2 minutes more to be softer.
  • Bring shrimp back to the skillet. Stir everything well to combine.
  • MEAL PREPPING: Place an even amount of shrimp and veggies into 4 different glass containers. Divide the shrimp vegetable skillet recipe into 4 portions. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 2 minutes.



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Serving: 1/4 | Calories: 228kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 196mg | Sodium: 593mg | Potassium: 443mg | Fiber: 3g | Sugar: 5g