All aboard the meal prep train! Choo Choo...
Do you guys meal prep? It is such a fad these days and I want to jump on it so badly, but here's the thing. Meal prep generally means that you prep your meals in advance, usually before the week on Sundays, and then you have individually portioned meals to bring to work or have on hand for lunch every day. I'm so down. The only thing is that I currently work from home, and while having a meal in a cute container is definitely appealing, it's pretty easy for me to toss my own lunch together on my break each day. That being said, meal prepping also goes hand in hand with cute containers and I'm all about that. I found these glass meal prep containers on Amazon and I am obsessed. Who knows...maybe i'll go into the office a few days to show them off.
This kung pao shrimp recipe is the definition of meal prep. It's easy. The whole thing took no longer than 30 minutes to make. The shrimp comes together in just about 15 minutes and all you have to do then is cook up some rice. Secondly, it is healthy. I packed my recipe with veggies and used low sodium soy sauce. Last of all, it keeps well. The most important part about meal prepping is that you need a meal to last a majority of the week without getting soggy or stale. This recipe has unique flavors that get better and better with time. This kung pao shrimp is guaranteed to get everyone in the office jealous of your lunch time treat.
Ingredients:
1 pound shrimp peeled and deveined
3 cloves garlic minced
1 zucchini diced
2 stalks celery diced
1 red bell pepper thinly sliced
1 orange bell pepper thinly sliced
1 bunch asparagus, cut into 1 1/2 inch pieces
1 tsp red pepper flakes
1 tbsp extra virgin olive oil
For the Sauce:
1/4 cup low sodium soy sauce
1 tbsp rice wine vinegar
1 tsp sriracha (or more to taste)
2 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
2 tbsp water
In a large non-stick skillet heat olive oil over medium-high heat. Add shrimp and stir to coat with olive oil. Cook until shrimp are pink on the outside. Roughly 5 minutes. Remove shrimp from pan and add garlic, bell peppers, asparagus, and zucchini. Cook until vegetables become soft, about 3 minutes. In a small bowl, whisk together ingredients for the sauce, except for the cornstarch and water. Pour the sauce mixture into the pan to cook with veggies. Combine cornstarch and water until mixed into a slurry. Add into the sauce and veggies and stir until it becomes thick and coats the vegetables. Add the shrimp back into the pan and toss to coat with sauce. Cook for another three minutes. Serve with rice.
1 pound shrimp peeled and deveined
3 cloves garlic minced
1 zucchini diced
2 stalks celery diced
1 red bell pepper thinly sliced
1 orange bell pepper thinly sliced
1 bunch asparagus, cut into 1 1/2 inch pieces
1 tsp red pepper flakes
1 tbsp extra virgin olive oil
For the Sauce:
1/4 cup low sodium soy sauce
1 tbsp rice wine vinegar
1 tsp sriracha (or more to taste)
2 tbsp honey
1 tsp sesame oil
1 tsp cornstarch
2 tbsp water
In a large non-stick skillet heat olive oil over medium-high heat. Add shrimp and stir to coat with olive oil. Cook until shrimp are pink on the outside. Roughly 5 minutes. Remove shrimp from pan and add garlic, bell peppers, asparagus, and zucchini. Cook until vegetables become soft, about 3 minutes. In a small bowl, whisk together ingredients for the sauce, except for the cornstarch and water. Pour the sauce mixture into the pan to cook with veggies. Combine cornstarch and water until mixed into a slurry. Add into the sauce and veggies and stir until it becomes thick and coats the vegetables. Add the shrimp back into the pan and toss to coat with sauce. Cook for another three minutes. Serve with rice.
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