20 Delicious Shrimp Meal Prep Recipes Easy

Dive into the world of shrimp with our roundup of 20 Delicious Shrimp Meal Prep Recipes Easy! Perfect for busy home cooks across North America, these dishes promise to turn your weeknight dinners into a breeze. From zesty lemon garlic shrimp to comforting shrimp and grits, we’ve got something for every palate. Keep reading to discover how shrimp can be the star of your meal prep routine!

Garlic Butter Shrimp and Quinoa Bowl

Whip up this Garlic Butter Shrimp and Quinoa Bowl for a quick, nutritious meal that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley

Instructions

1. In a medium saucepan, combine quinoa, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
2. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant. Stir in lemon juice and parsley, then return shrimp to the skillet, tossing to coat.
4. Fluff quinoa with a fork and divide among bowls. Top with garlic butter shrimp and serve immediately.

The magic of this dish lies in the garlic butter sauce that coats the shrimp, infusing every bite with a rich, savory depth that pairs perfectly with the fluffy quinoa.

Tip: For an extra crunch, sprinkle some toasted almonds or pine nuts on top before serving.

Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos with Avocado Crema are a vibrant, flavor-packed meal that comes together in just 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• 1 cup shredded purple cabbage
• Lime wedges, for serving

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. While the shrimp cooks, warm the tortillas according to package instructions.
4. For the avocado crema, mash the avocado in a bowl and stir in the sour cream, 1 tbsp lime juice, and 1/4 tsp salt until smooth.
5. Assemble the tacos by spreading a spoonful of avocado crema on each tortilla, topping with shrimp, shredded cabbage, and chopped cilantro. Serve with lime wedges on the side.

The creamy avocado crema perfectly balances the heat from the spices, while the crunchy cabbage adds a refreshing contrast to the tender shrimp.

Tip: For an extra kick, add a dash of hot sauce to the avocado crema before spreading it on the tortillas.

Lemon Garlic Shrimp with Asparagus

Brighten up your weeknight dinner with this zesty Lemon Garlic Shrimp with Asparagus, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 3 minutes until bright green but still crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the shrimp, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2 minutes per side until the shrimp are pink and opaque.
3. Return the asparagus to the skillet. Add the lemon zest, lemon juice, and chopped parsley. Toss everything together and cook for an additional 1 minute to combine the flavors.

The magic of this dish lies in the quick cooking time that keeps the shrimp tender and the asparagus crisp, all coated in a bright, garlicky lemon sauce.

Tip: For an extra burst of freshness, serve with additional lemon wedges on the side.

Shrimp Stir Fry with Vegetables

This Shrimp Stir Fry with Vegetables is a quick, vibrant dish that brings the freshest flavors to your table in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add shrimp, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add red bell pepper, broccoli, and carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
3. Add minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp red pepper flakes to the skillet. Stir to combine.
4. Return shrimp to the skillet and toss everything together for 1-2 minutes until heated through.

The magic of this dish lies in the perfect balance of crisp vegetables and succulent shrimp, all brought together with a hint of heat from the red pepper flakes.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Coconut Shrimp with Mango Salsa

Dive into the tropics with this crispy Coconut Shrimp paired with a sweet and tangy Mango Salsa—perfect for bringing a burst of sunshine to your dinner table.

Ingredients

• 1 lb large shrimp, peeled and deveined with tails on
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil for frying
• 1 ripe mango, diced
• 1/4 cup red bell pepper, finely diced
• 2 tbsp red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a shallow bowl, mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
2. Dredge each shrimp in the flour mixture, dip into the beaten eggs, then coat with the coconut-panko mixture, pressing gently to adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
4. For the mango salsa, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and 1/2 tsp salt in a bowl. Stir gently to mix.
5. Serve the crispy coconut shrimp hot with the mango salsa on the side.

The contrast between the crunchy, sweet coconut shrimp and the fresh, zesty mango salsa creates a harmony of flavors and textures that’s irresistibly delightful.

Tip: For an extra crispy texture, let the breaded shrimp rest for 10 minutes before frying.

Shrimp and Grits Meal Prep

Whip up this comforting Shrimp and Grits Meal Prep for a taste of the South any day of the week. It’s creamy, spicy, and utterly satisfying, perfect for busy folks who crave homemade goodness.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup shredded cheddar cheese
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup green onions, sliced

Instructions

1. In a medium saucepan, bring 4 cups water to a boil. Stir in 1 cup grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
2. Remove grits from heat. Stir in 2 tbsp butter and 1 cup cheddar cheese until melted and creamy. Set aside.
3. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Divide grits into meal prep containers. Top with shrimp and garnish with 1/2 cup green onions.

The magic of this dish lies in the smoky paprika and cayenne kick that perfectly complements the creamy, cheesy grits. It’s a meal prep game-changer that brings gourmet flair to your weekly routine.

Tip: For an extra flavor boost, sauté a diced bell pepper with the shrimp.

Healthy Shrimp Caesar Salad

Dive into a lighter take on the classic Caesar with this Healthy Shrimp Caesar Salad, where succulent shrimp meet crisp greens in a creamy, guilt-free dressing.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1/4 cup croutons (optional)

Instructions

1. Preheat a skillet over medium heat. Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque. Set aside.
2. In a large bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic to create the dressing.
3. Add romaine lettuce to the bowl with the dressing and toss until evenly coated.
4. Top the salad with cooked shrimp, grated Parmesan cheese, and croutons if using. Serve immediately.

The smoked paprika on the shrimp adds a subtle warmth that elevates the entire dish, making it a standout for weeknight dinners or impressing guests.

Tip: For an extra crunch, toast the croutons in a dry skillet for a minute before adding them to the salad.

Shrimp Scampi with Zucchini Noodles

Dive into this lighter take on a classic, where zucchini noodles bring a fresh twist to the beloved shrimp scampi, making it a perfect weeknight dinner that’s both satisfying and guilt-free.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the shrimp, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
2. In the same skillet, add the remaining 2 tbsp butter, garlic, and red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in the white wine and lemon juice, bring to a simmer, and cook for 3 minutes to reduce slightly.
4. Add the zucchini noodles to the skillet, tossing to coat in the sauce. Cook for 2 minutes until just tender.
5. Return the shrimp to the skillet, add the parsley, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Toss everything together and cook for 1 minute to heat through.

The magic of this dish lies in the zucchini noodles’ ability to soak up the garlicky, buttery sauce while keeping their slight crunch, offering a delightful contrast to the tender shrimp.

Tip: For an extra burst of freshness, sprinkle with a little more lemon zest before serving.

Thai Shrimp Curry with Rice

Bring the vibrant flavors of Thailand to your kitchen with this easy-to-make Thai Shrimp Curry, perfectly paired with fluffy rice for a comforting meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup fresh basil leaves
• 2 cups cooked jasmine rice

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes per side until pink. Remove and set aside.
2. In the same skillet, add 1 can coconut milk and 2 tbsp red curry paste. Stir well and bring to a simmer.
3. Add 1 tbsp fish sauce and 1 tbsp brown sugar to the skillet, stirring until the sugar dissolves.
4. Add the red bell pepper and bamboo shoots. Simmer for 5 minutes until the vegetables are tender.
5. Return the shrimp to the skillet and stir in 1/2 cup fresh basil leaves. Cook for another 2 minutes until everything is heated through.
6. Serve the curry over 2 cups cooked jasmine rice.

The magic of this dish lies in the balance of sweet, spicy, and savory flavors, all brought together by the creamy coconut milk. It’s a quick yet impressive meal that transports your taste buds straight to the streets of Bangkok.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Shrimp and Broccoli Alfredo

Dive into this creamy Shrimp and Broccoli Alfredo that combines succulent seafood with crisp greens in a rich, velvety sauce.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add broccoli and garlic. Sauté for 3-4 minutes until broccoli is bright green and tender-crisp.
4. Pour in heavy cream, then stir in Parmesan cheese, salt, black pepper, and red pepper flakes if using. Simmer for 2-3 minutes until sauce thickens slightly.
5. Return shrimp to the skillet and add cooked fettuccine. Toss everything together until well coated and heated through, about 2 minutes.

The magic of this dish lies in the contrast between the tender shrimp and the slight crunch of broccoli, all enveloped in a luxuriously creamy sauce.

Tip: For an extra touch of elegance, garnish with freshly chopped parsley and a sprinkle of Parmesan before serving.

Grilled Shrimp Skewers with Pineapple

These Grilled Shrimp Skewers with Pineapple bring a tropical twist to your backyard BBQ, combining juicy shrimp with sweet, caramelized pineapple for a dish that’s as vibrant as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh pineapple chunks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the shrimp and pineapple chunks to the bowl, tossing gently to coat them evenly in the marinade.
4. Thread the shrimp and pineapple alternately onto skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the pineapple has nice grill marks.

The magic of this recipe lies in the marinade’s balance of sweet and savory, which perfectly complements the smokiness from the grill. It’s a quick, fuss-free dish that feels like a vacation on a plate.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Shrimp Fried Rice Meal Prep

Whip up this Shrimp Fried Rice Meal Prep for a flavorful, fuss-free lunch that’s packed with protein and veggies. It’s a one-pan wonder that’ll keep your week on track!

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 cups cooked white rice, cooled
• 2 tbsp vegetable oil
• 1 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 3 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until just set. Break into small pieces with your spatula.
3. Add the peas and carrots to the skillet, stirring for 1 minute until heated through.
4. Increase heat to high, add the cooled rice, and stir-fry for 2 minutes, breaking up any clumps.
5. Return the shrimp to the skillet. Add the soy sauce, sesame oil, garlic powder, and a pinch of salt and pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
6. Remove from heat and stir in the green onions.

The secret to this dish’s irresistible flavor? A splash of sesame oil at the end for that nutty, aromatic finish that elevates the whole meal.

Tip: For the best texture, use day-old rice that’s been chilled in the fridge—it fries up much better than fresh!

Cajun Shrimp and Sausage Sheet Pan

Spice up your weeknight dinner with this Cajun Shrimp and Sausage Sheet Pan, a flavorful one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2. In a large bowl, toss the shrimp, sausage, bell peppers, and red onion with olive oil, Cajun seasoning, garlic powder, salt, and black pepper until evenly coated.
3. Spread the mixture in a single layer on the prepared sheet pan.
4. Bake for 15-20 minutes, stirring halfway through, until the shrimp are pink and opaque and the vegetables are tender.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the Cajun seasoning’s bold flavors melding perfectly with the smoky sausage and sweet shrimp, creating a symphony of tastes that’s hard to resist.

Tip: For an extra kick, serve with a side of remoulade sauce or a squeeze of fresh lemon juice.

Shrimp Avocado Salad with Lime Dressing

Looking for a refreshing and zesty dish that’s perfect for those warm summer days? This Shrimp Avocado Salad with Lime Dressing is a breeze to make and packs a punch of flavor.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, toss the shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
3. In the same bowl, combine the cooled shrimp, diced avocados, red onion, cilantro, and jalapeño.
4. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp lime juice. Gently toss to combine all the ingredients.
5. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

The creamy avocados and spicy jalapeño create a delightful contrast, while the lime dressing adds a bright, tangy finish that’s irresistibly fresh.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.

Shrimp and Corn Chowder

Warm up your evenings with this creamy Shrimp and Corn Chowder, a comforting bowl that’s bursting with sweet corn and succulent shrimp.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chicken broth
• 2 cups milk
• 2 cups frozen corn kernels
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper; cook until softened, about 5 minutes.
2. Pour in chicken broth and milk, bringing the mixture to a gentle simmer.
3. Add corn, shrimp, salt, black pepper, and cayenne pepper. Simmer until shrimp are pink and cooked through, about 5 minutes.
4. Stir in heavy cream and parsley, then remove from heat. Serve hot.

The magic of this chowder lies in the balance of sweetness from the corn and a subtle kick from the cayenne, making every spoonful a delight.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Mediterranean Shrimp and Orzo Salad

Bright, zesty, and packed with flavor, this Mediterranean Shrimp and Orzo Salad is a refreshing twist on pasta salad that’s perfect for picnics or a light dinner.

Ingredients

• 1 cup orzo pasta
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 2 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. Cook orzo according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add shrimp, 1/4 tsp salt, and black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
3. In a large bowl, combine cooked orzo, shrimp, cherry tomatoes, cucumber, red onion, and Kalamata olives.
4. In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, and remaining 1/4 tsp salt. Pour over the salad and toss to combine.
5. Gently fold in fresh dill and feta cheese. Serve chilled or at room temperature.

The combination of juicy shrimp, tangy feta, and crisp vegetables with the lemony orzo creates a dish that’s as vibrant in taste as it is in color.

Tip: For an extra burst of flavor, let the salad sit for 30 minutes before serving to allow the flavors to meld together.

Shrimp Pad Thai Meal Prep

Get ready to spice up your meal prep with this easy Shrimp Pad Thai that’s packed with flavor and perfect for busy weeknights.

Ingredients

• 8 oz rice noodles
• 1 tbsp vegetable oil
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak rice noodles in hot water for 10 minutes until soft, then drain.
2. Heat vegetable oil in a large pan over medium-high heat. Add shrimp and garlic, cooking for 2-3 minutes until shrimp is pink. Remove from pan.
3. In the same pan, pour in beaten eggs and scramble until just set.
4. Add the drained noodles, shrimp, bean sprouts, green onions, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes to the pan. Toss everything together and cook for another 2-3 minutes until heated through.
5. Sprinkle with crushed peanuts before serving.

The magic of this dish lies in the perfect balance of sweet, salty, and spicy flavors, all tossed together in under 20 minutes.

Tip: For an extra crunch, add more bean sprouts and peanuts right before eating.

Shrimp and Spinach Stuffed Shells

These Shrimp and Spinach Stuffed Shells are a delightful twist on the classic, combining the sweetness of shrimp with the earthy tones of spinach, all nestled in tender pasta shells.

Ingredients

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound shrimp, peeled, deveined, and chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
2. In a skillet over medium heat, heat the olive oil. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and let cool slightly.
3. In a large bowl, combine the cooked shrimp, spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
4. Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Stuff each pasta shell with the shrimp and spinach mixture and place in the dish.
5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.

The combination of juicy shrimp and creamy ricotta stuffed inside pasta shells creates a dish that’s both luxurious and comforting, perfect for impressing guests or treating yourself.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

BBQ Shrimp and Potato Foil Packets

These BBQ Shrimp and Potato Foil Packets are a breeze to make and pack a punch of flavor, perfect for those busy weeknights or a casual weekend BBQ.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 cup BBQ sauce
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.
3. Divide the potatoes between two large pieces of foil, folding the edges to create packets. Grill for 15 minutes.
4. Meanwhile, in the same bowl, toss the shrimp with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp smoked paprika.
5. Open the foil packets and add the shrimp on top of the potatoes. Drizzle with 1/4 cup BBQ sauce.
6. Reseal the packets and grill for another 5-7 minutes, until the shrimp are pink and opaque.
7. Sprinkle with fresh parsley before serving.

The smoky BBQ sauce melds beautifully with the tender shrimp and crispy potatoes, creating a foil packet meal that’s bursting with flavor and requires minimal cleanup.

Tip: For an extra kick, add a pinch of cayenne pepper to the shrimp seasoning.

Shrimp and Egg Fried Rice

Whip up this Shrimp and Egg Fried Rice for a quick, satisfying meal that’s packed with flavor and comes together in no time.

Ingredients

• 2 cups cooked white rice, cooled
• 1/2 lb medium shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 2 tbsp vegetable oil
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until just set, about 1 minute. Remove and set aside with the shrimp.
3. Add the rice to the skillet, breaking up any clumps. Stir-fry for 2 minutes until heated through.
4. Add the peas and carrots, green onions, soy sauce, sesame oil, sugar, and black pepper. Stir-fry for another 2 minutes until everything is well combined.
5. Return the shrimp and eggs to the skillet. Toss everything together and cook for an additional minute until heated through.

The secret to this dish’s irresistible texture is the slight crispiness of the rice paired with the tender shrimp and fluffy eggs. It’s a perfect balance in every bite.

Tip: For the best results, use day-old rice that’s been refrigerated. It fries up much better than freshly cooked rice.

Conclusion

We hope this roundup of 20 delicious shrimp meal prep recipes inspires your next kitchen adventure! Perfect for busy weeknights or healthy lunches, these dishes are sure to delight. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy cooking!