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.
Servings 4 bowls
- 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.
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