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Garlic Parmesan Shrimp Meal Prep Bowls - Easy, Flavorful, and Ready for the Week

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 pounds large shrimp, peeled and deveined (tails on or off).
  • Butter: 3 tablespoons, divided.
  • Olive oil: 1 tablespoon.
  • Garlic: 5–6 cloves, minced.
  • Parmesan cheese: 1/2 cup finely grated, plus extra for topping.
  • Lemon: Zest and juice of 1 lemon.
  • Red pepper flakes: 1/4–1/2 teaspoon (optional, for heat).
  • Parsley: 1/4 cup chopped fresh, plus more for garnish.
  • Salt and black pepper: To taste.
  • Paprika: 1/2 teaspoon (optional, for color and warmth).
  • Vegetables: 3 cups broccoli florets and 1 red bell pepper, sliced.
  • Base: 3 cups cooked rice, quinoa, or cauliflower rice.
  • Chicken or vegetable broth: 2–3 tablespoons (to loosen sauce if needed).

Method
 

  1. Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
  2. Prep the shrimp: Pat shrimp dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika if using.
  3. Sauté the vegetables: Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add broccoli and bell pepper with a pinch of salt. Cook 4–6 minutes until crisp-tender. Transfer to a plate.
  4. Sizzle the garlic: In the same skillet, add 1 tablespoon butter and the minced garlic. Cook 30–45 seconds until fragrant. Don’t brown it.
  5. Cook the shrimp: Add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque. Work in batches if needed to avoid steaming.
  6. Make it saucy: Lower the heat. Add remaining 1 tablespoon butter, lemon zest, lemon juice, and red pepper flakes. Toss shrimp to coat. If the pan looks dry, splash in 2–3 tablespoons broth.
  7. Add the parmesan and parsley: Sprinkle in parmesan and parsley, tossing until the cheese melts into a light, glossy sauce. Taste and adjust salt and pepper.
  8. Combine: Return veggies to the pan and gently toss with the shrimp and sauce.
  9. Assemble bowls: Divide your base among 4–5 meal prep containers. Top with shrimp and veggies. Finish with extra parmesan and parsley if you like.
  10. Cool before sealing: Let containers cool, uncovered, for 15–20 minutes before closing the lids.