Sesame Ginger Shrimp & Snap Pea Meal Prep Bowl
Sesame ginger shrimp with snap peas and red pepper over jasmine rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Shrimp cook in minutes, which makes them a quick meal prep protein, but they toughen if reheated hard. Cook them just to done and reheat gently, or eat this bowl cold.
Why this recipe works
Cooking the vegetables and shrimp separately ensures neither overcooks. The cornstarch helps the sauce coat rather than pool.
Ingredient notes
Shrimp keep best for 3 days refrigerated.
Common mistakes
- Overcooking shrimp, which becomes rubbery when reheated.
- Reheating on high power.
What to serve with it
Chili crisp or sriracha.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Pat the shrimp dry before cooking. Undercook the snap peas slightly for meal prep.
Swaps and variations
Use chicken (165°F / 74°C) for a longer-lasting prep. Use tamari for gluten-free.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently or eat cold.
Recipe
Sesame Ginger Shrimp & Snap Pea Meal Prep Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; medium saucepan with lid; 4 meal prep containers
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Whisk the soy sauce, honey, sesame oil and cornstarch mixture.
-
Heat the oil in a wok over high heat. Stir-fry the snap peas and pepper 2 minutes; transfer to a plate.
-
Add the shrimp and cook 1 to 2 minutes per side, until pink and opaque (145°F / 63°C). Add the garlic and ginger for 30 seconds.
-
Return the vegetables, add the sauce and toss 30 seconds until glossy. Sprinkle with sesame seeds.
-
Divide rice and stir-fry among 4 containers and cool before sealing.
Questions
Can I eat this cold?
Yes.
Can I use frozen shrimp?
Yes, thawed and dried.
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