Garlic Lime Shrimp Meal Prep Bowls

Our shrimp meal prep bowls make lunches and dinners effortless all week long. These bowls combine perfectly marinated and grilled shrimp with a bright, refreshing black bean and corn salad and a simple side of rice. They’re ideal for busy weeks when you want a balanced, flavorful meal ready to go.

We love easy-to-prepare bowls like fiesta lime salmon bowls, Mexican ground beef skillet, and this shrimp meal prep. These shrimp bowls work especially well because you divide them into single-serve containers and enjoy them through the week.

Shrimp is one of our favorite proteins. If you have leftover shrimp, try variations such as bacon-wrapped shrimp or crispy air fryer shrimp for a different flavor and texture.

What You Need for Shrimp Meal Prep

• Meal prep containers: Choose containers that are the same size for easy stacking and storage in the fridge.
• Shrimp: Fresh or frozen shrimp both work. For convenience, buy shrimp that are peeled and deveined to save prep time.

Tips for Meal Prep Shrimp

Buy quality shrimp. When purchasing fresh shrimp, ask the fish counter how recently it arrived and when it should be used. If using frozen shrimp, thaw it completely and use it promptly.

Marinate long enough. Let the shrimp sit in the marinade to absorb flavor. Aim for at least 30 minutes and up to 1 hour. Avoid marinating longer than an hour if the marinade contains lemon juice, as the acid can begin to “cook” the shrimp.

Keep grill time short. Shrimp cooks very quickly compared to many other proteins. Grilling on skewers makes it easier to flip multiple shrimp at once. Grill for about 1–2 minutes per side over direct heat at approximately 400ºF. Shrimp are done when they turn pink and opaque.

FAQ

Storage Suggestion

Allow the shrimp to cool completely before assembling. Evenly portion rice, salad, and shrimp into 4–6 meal prep containers. Cover and store in the refrigerator for up to 5 days for best quality.

What to Serve with Meal Prep Shrimp

This recipe is shown with white rice, but you can swap in cilantro lime brown rice, quinoa, or cauliflower rice to suit dietary preferences or to change up the texture and flavor of your bowls.

Shrimp Meal Prep

This shrimp meal prep is flavorful because the shrimp is marinated and grilled, then paired with a lively black bean and corn salad. It’s a balanced meal that stores well for the week.

By: Emily Richter

Prep: 30 mins • Cook: 10 mins • Total: 40 mins • Servings: 4

Ingredients

• Shrimp
  • 1–1.5 lbs jumbo shrimp, peeled and deveined
  • 3 tablespoons lemon juice, divided
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup olive oil, divided
  • 1/4 cup chopped cilantro
• Black Bean and Corn Salad
  • 2 cups sweet corn (canned or frozen)
  • 15 oz black beans, drained and rinsed
  • 1/2 medium red onion, minced (~1/2 cup)
  • 1.5 cups cherry tomatoes, diced
  • 1/4 cup fresh cilantro
  • 1/3 cup cotija cheese crumbles
  • 1 tablespoon minced jalapeño (optional)
  • 2–3 tablespoons lime juice
  • 1 teaspoon sea salt
  • 1/2 tablespoon apple cider vinegar
• Other
  • 4 cups cooked white rice (or your preferred grain)

Instructions

1. Prepare the marinade: In a large bowl, whisk together 2 tablespoons lemon juice, Worcestershire sauce, garlic, Dijon mustard, honey, salt, pepper, and red pepper flakes.
2. While whisking, drizzle in 2 tablespoons of olive oil until combined.
3. Add the shrimp to the marinade and toss until evenly coated. Refrigerate for 30 minutes to 1 hour. Do not exceed 1 hour if the marinade contains lemon juice to avoid the shrimp becoming firm from the acid.
4. While the shrimp marinates, make the corn and black bean salad. Combine corn, black beans, red onion, cherry tomatoes, cilantro, cotija cheese, jalapeño (if using), lime juice, sea salt, and apple cider vinegar in a large bowl and mix until combined. Adjust lime and salt to taste. Refrigerate until ready to serve.
5. Preheat the grill to about 400ºF. Thread 4–5 shrimp onto each skewer, piercing near the thick part and the tail so they stay secure.
6. Grill the shrimp skewers over direct heat for about 1–2 minutes per side. They’re done when they turn pink and opaque.
7. Remove the shrimp from the skewers and place them in a bowl. Drizzle with the remaining olive oil and lemon juice, then toss with chopped cilantro.
8. Divide cooked rice, salad, and shrimp evenly among 4–6 meal prep containers. Let the shrimp cool completely before covering and refrigerating.

Nutrition

Calories: 362 kcal, Carbohydrates: 54 g, Protein: 22 g, Fat: 10 g, Fiber: 6 g, Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.