Meal Prep: Mexican-Inspired Sheet Pan Shrimp and Veggies

by Melissa


The Coaches are back with another meal prep recipe for you! In today’s recipe, we are using shrimp as our protein source and if you haven’t cooked with shrimp before, don’t worry, we’ll show you how to do it!

We are going to show you how to prepare his Mexican-inspired dish using one sheet pan, minimal oven time and lots of flavor! Our vegetables include peppers and onion, but feel free to add in any vegetable that sounds good to you.  For flavor, we added olive oil, garlic, chili powder, cumin, crushed red pepper, salt and pepper.  We mixed it all together and threw on a sheet pan.  This makes 5 meals, one for each day of the work week!

Mexican-Inspired Sheet Pan Shrimp with Roasted Vegetables and Rice

Grain/complex carbohydrate: brown rice OR starchy vegetables and beans- drained and rinsed

Serving size: 1 cup of cooked brown rice OR  ½ cup cooked beans

Protein: Shrimp

Prepare: Thaw shrimp ahead of time, then mix with vegetables and seasonings and cook shrimp/vegetable mix on sheet pan at 400 degrees for 8-10 minutes

Serving size: 3 oz. 

Vegetables: Bell peppers, onions, diced tomatoes (optional)

Prepare: roast vegetables on pan with shrimp (directions above)

Quick pick: frozen pepper and onion blend

Serving size: 1 cup

We seasoned our mix of shrimp and vegetables with the following:

  • 1 tablespoon of olive oil
  • 1 teaspoon of minced garlic
  • 1 teaspoon of chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon crushed red pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Squeeze some lime on top when reheating

Assemble 5 containers with:

1 cup grain/beans, 3 oz. shrimp, 1 cup vegetables*, drizzle with salsa (optional)

Make sure to keep an eye on our social media--we have one more video coming soon in our first series of meal prep videos! If you haven't seen our first, be sure to check out our Asian-inspired Chicken Stir Fry Video!


Share this article:

Related Posts