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–+ servings
Two glass meal prep containers filled with brown rice, glazed shrimp, and snap peas, perfect for shrimp recipes meal prep.

Honey Garlic Shrimp Meal Prep

This recipe provides a delicious and healthy meal prep option featuring honey garlic shrimp, brown rice, and lemon sugar snap peas. It's designed for busy individuals and families seeking flavorful and convenient meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 55 minutes
Servings: 4 meals
Course: Dinner
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
  • Meal prep containers

Method
 

  1. Start with the brown rice. Add uncooked brown rice to the Instant Pot. Pour in water, stir to combine. 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.
  2. Alternatively, cook rice in a deep pot on the stove. Heat to a simmer over medium heat. Cook for 25-30 minutes, or until rice fully absorbs the water.
  3. While rice cooks, prepare the shrimp and snap peas. For the shrimp sauce, whisk together raw honey, low sodium soy sauce, minced garlic, minced fresh ginger, crushed red pepper flakes, and rice vinegar in a mixing bowl. Set aside.
  4. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink on both sides, about 2-3 minutes.
  5. Pour the sauce over the shrimp. Cook until the shrimp is fully cooked and the sauce is heated through, about 2-3 minutes. Set aside to cool.
  6. For the lemon snap peas, heat olive oil in a skillet over medium-high heat. Add fresh sugar snap peas and toss to coat. Cook for 2 minutes, stirring frequently.
  7. Add lemon zest, sea salt, and ground black pepper. Cook for an additional 3-5 minutes, until the snap peas are crisp-tender.
  8. Divide the cooked rice into 4 meal prep containers. Add the lemon snap peas to one side and top with the honey garlic shrimp and sauce.
  9. Seal the containers tightly and store in the fridge 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 ½ to 2 minutes, or until heated through.

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