Mexican Shrimp Meal Prep

Name: Mexican Shrimp Meal Prep
Prep time: 20 minutes
Ingredients: IngredientsFor the shrimp:1.25 pounds of raw shelled; and cleaned shrimp; 1 teaspoon ancho chile powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 tablespoon fresh orange juice; Kosher salt; Olive oil; Corn tortillasFor the brown rice:; 1 cup brown rice; ½ a red onion diced; 1 red bell pepper diced; 3 cloves garlic finely minced; 1 teaspoon each of ancho chile powder smoked paprika; & cumin; 1 can black beans rinsed and drained; 2 cups water; 3 tablespoons freshly chopped parsley or cilantro; Olive oil; Kosher salt; Freshly cracked pepperFor the corn elote:; 3 cups of frozen sweet corn; 1/2 cup red onion finely diced; 1 red bell pepper finely diced; ½ a jalepeno or spicy red pepper finely sliced or diced(optional); 3 tablespoons avocado oil mayonnaise; Zest & juice of half a lime; 2 tablespoons of fresh parsley or cilantro finely chopped; 1/4 cup(unpacked) grated parmesan cheese; avocado oil

Easy marinated shrimp recipe with Mexican brown rice & beans & elote corn salad.

This recipe is Dairy Free, Gluten Free with main ingredient Seafood

Instructions

For the rice, pre-heat a pot over medium heat for 2 minutes. Add 2 tablespoons of olive oil along with the onions, red peppers, ½ teaspoon of salt, and a couple cracks of pepper. Cook for 6 minutes stirring often. Add the garlic and a teaspoon each of the 3 spices, mix well. Cook for 2 more minutes then add the rice and cook for one minute, stirring often. Add the black beans and water, season the mixture with another ½ teaspoon of salt and a couple cracks of pepper. Bring the mixture to a boil, reduce to a simmer, and taste the liquid, it may need another pinch of salt. Place the lid on the pot and simmer on medium-low heat for 40—45 minutes. Make sure the mixture is not boiling, it needs to be a slow simmer. When ready, remove lid and fluff the rice with a fork, not a spoon.
For the corn elote, preheat a large ceramic non-stick or cast iron pan over medium-high heat with 1 tablespoon of oil. Add the corn to the pan and seaosn with 1/2 teaspoon of salt. Let cook for 2-3 minutes, mix well, and arrange in one single layer again. Keep doing this until the corn has some good char marks or is well browned, about 7-10 minutes. Add the red onions, bell pepper, and jalepeno. Remove from heat and transfer the mixture to a large bowl. Add the mayo, lime zest and juice, parsley/cilnatro, parmesan cheese, and mix well. Check for seasoning, you may need more lime juice or salt.
For the shrimps, add them to a large bowl and season with the ancho chile powder and next 3 ingredients. Mix well and let marinate in the fridge for 15 minutes. Pre-heat a large cast iron or steel pan over medium-high heat for 2 minutes. Season the shrimp with 1 teaspoon of salt and mix well. Add 2 tablespoons of olive oil to the pan and add enough shrimp to form one single layer in the pan. If you over-crowd the pan the shrimps will boil and won’t get crusty. Cook for 2 minutes on the first side, flip, and cook 1-2 minutes more, remove from heat. Cook the second batch and remove from the heat.
Assemble your meal prep container with some shrimps, brown rice, and elote. Enjoy!

Recipe Notes

Macros:
568 calories per meal
22.2 grams of fat per meal
27.6 grams of protein per meal
77 grams of carbs per meal
11 grams of fiber per meal

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