Ingredients
Scale
- 1 lb Frozen Medium Shrimp (peeled and deveined)
- 2 cups Long Grain White Rice or Brown Rice (uncooked)
- 1 bag (12 oz) Frozen Mixed Vegetables (peas, carrots, and corn)
- 3 tbsp Soy Sauce (low sodium preferred)
- 2 tbsp Garlic (minced)
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil or Vegetable Oil
- 1 tsp Red Pepper Flakes (optional for heat)
- Salt and Pepper to taste
Instructions
- Start by thawing your frozen shrimp. Place the shrimp in a bowl of cold water for about 10 minutes until they are soft. While the shrimp thaws, cook your rice according to the package instructions. If you want to save more time, use a rice cooker or an Instant Pot. Drain the shrimp and pat them completely dry with paper towels. Drying the shrimp is essential to ensure they sear properly rather than steaming in the pan.
- Heat the oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the dried shrimp and season with salt, pepper, and red pepper flakes. Cook the shrimp for about 2 to 3 minutes per side until they turn pink and opaque. Add the frozen mixed vegetables directly into the pan with the shrimp. Pour in the soy sauce and lemon juice. Stir everything together for another 2 to 4 minutes until the vegetables are heated through and the sauce coats everything evenly.
- Lay out four meal prep containers on your counter. Divide the cooked rice equally among the containers, creating a base layer. Top each portion of rice with an equal amount of the shrimp and vegetable mixture. Ensure you drizzle any remaining sauce from the pan over the shrimp to keep them moist during storage. Seal the containers tightly and store them in the refrigerator for up to four days.
- Cook Time: 20 minutes