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–+ servings
Two meal prep containers filled with shrimp recipes, one with glazed shrimp and snow peas, the other with snow peas and cauliflower rice.

Honey Garlic Shrimp Meal Prep

This recipe provides a delicious and convenient way to meal prep shrimp for the week. It combines flavorful honey garlic shrimp with brown rice and crisp sugar snap peas, offering a balanced and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 45 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 and water to the Instant Pot. Stir, seal the lid, and select the RICE option on high pressure. Once done, carefully remove the lid and fluff the rice with a fork. Allow the rice to cool.
  2. Alternatively, cook rice in a pot on the stove: add rice and water, bring to a simmer over medium heat, cover, and cook for 25-30 minutes until water is absorbed. Fluff with a fork and let cool.
  3. While the rice cooks, prepare the shrimp and snap peas. For the shrimp sauce, whisk together honey, soy sauce, minced garlic, minced ginger, red pepper flakes, and rice vinegar in a 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 prepared sauce over the shrimp. Cook for another 2-3 minutes until the shrimp is fully cooked and the sauce is heated through. Remove from heat and let cool.
  6. For the snap peas, heat olive oil in a skillet over medium-high heat. Add sugar snap peas and toss to coat. Cook for 2 minutes, stirring frequently.
  7. Add lemon zest, sea salt, and black pepper to the snap peas. Cook for an additional 3-5 minutes until crisp-tender. Remove from heat.
  8. Assemble your meal prep containers: divide the cooled rice into 4 portions. Place the lemon snap peas on one side of each container and top with the honey garlic shrimp and any remaining sauce.
  9. Seal the containers tightly and store in the refrigerator 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 from a meal prep container and microwave for 1.5 to 2 minutes, or until heated through.

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