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Shrimp cooks in about four minutes total, which makes it one of the fastest proteins to batch for meal prep - no long roasting or resting time needed before it's ready to portion into containers. Tossed with garlic, herbs, and a touch of lemon, then layered over quinoa and roasted vegetables, this stays light without sacrificing flavor.
Prep Time
15 min
Per serving
340kcal
Calories
28g
Protein
34g
Cook Time
20 min
Servings
4 people
Difficulty
easy
Carbs
10g
Fat
5g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Toss the zucchini and cherry tomatoes with 1 tablespoon of the olive oil, salt, and black pepper, then spread on the baking sheet.
Roast for 15-18 minutes, until tender and lightly caramelized.
While the vegetables roast, cook the quinoa according to package instructions.
Pat the shrimp dry and season with a pinch of salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat, add the minced garlic, and cook for 30 seconds until fragrant.
Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque.
Remove from the heat, stir in the lemon juice and chopped parsley.
Divide the quinoa, roasted vegetables, and garlic herb shrimp evenly among meal-prep containers.
Don't Overcook the Shrimp: Shrimp turn rubbery within a minute or two of overcooking, so pull them from the heat as soon as they turn pink and opaque, even if it feels early. Roast Vegetables and Cook Quinoa Simultaneously: Starting the vegetables in the oven while the quinoa simmers on the stovetop keeps this whole meal-prep session under 25 minutes total. Add the Shrimp Last: Since shrimp cooks so quickly, save it for the final step so it's freshly cooked when the other components are ready to portion into containers.
Store in airtight containers for up to 3 days - shrimp doesn't keep quite as long as chicken or beef in meal prep, so plan to eat these earlier in the week.
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