Ingredients
Scale
- For the Garlic Butter Shrimp:
- 1.5 lbs large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- 4 cups zucchini noodles or cauliflower rice
- Salt and black pepper to taste
- For the Chocolate Fat Bombs:
- 1/2 cup organic coconut oil, softened
- 1/2 cup creamy almond butter (no sugar added)
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons powdered erythritol or monk fruit
- 1/2 teaspoon vanilla extract
Instructions
- Pat the shrimp dry with paper towels to ensure a good sear. Season them generously with salt, black pepper, and smoked paprika in a medium bowl. If you are using zucchini noodles, spiralize them now and set them aside on a paper towel to drain excess moisture. If using cauliflower rice, ensure it is fully thawed or freshly grated.
- Melt two tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside. In the same skillet, add the remaining butter and garlic. Sauté for 30 seconds until fragrant, then toss in your zucchini noodles or cauliflower rice. Cook for 3 minutes, then return the shrimp to the pan. Drizzle with lemon juice and red pepper flakes, tossing everything to coat.
- While the shrimp cools slightly, prepare the fat bombs. In a medium mixing bowl, combine the softened coconut oil, almond butter, cocoa powder, sweetener, and vanilla extract. Whisk vigorously until the mixture is completely smooth and glossy. Taste a tiny bit to ensure the sweetness level matches your preference.
- Divide the shrimp and vegetable mixture into four airtight meal prep containers. For the fat bombs, spoon the chocolate mixture into a silicone mini-muffin tray or small candy molds. Place the fat bombs in the freezer for 20 minutes to set. Once firm, pop them out and place two fat bombs in a small snack bag or a separate compartment within each meal prep container. Store everything in the refrigerator for up to 4 days.
- Cook Time: 25 minutes