Buttery Shrimp and Veggie Prep (Print Version)
# Ingredients:
01 -
3 tbsp clarified butter or ghee (for whole30 and paleo diets)
02 -
1 tbsp olive oil
03 -
1 lb large shrimp, tails off, peeled and deveined
04 -
Salt and black pepper to taste
05 -
1 tsp Italian seasoning
06 -
3 garlic cloves, minced
07 -
2 large bell peppers, diced
08 -
1 medium red onion, chopped
09 -
2 medium zucchinis, chopped
10 -
Fresh parsley for garnishing
# Instructions:
01 -
Melt the clarified butter or ghee with olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt, pepper, and Italian seasoning. Cook for about 3 minutes, stirring occasionally, until the shrimp turn pink.
02 -
Add the minced garlic to the shrimp and cook for one more minute, until fragrant. Remove the shrimp from the skillet and set aside.
03 -
If needed, add a bit more olive oil to the same skillet. Add the diced bell peppers, chopped red onion, and chopped zucchini. Season with salt and pepper to taste. Sauté for 3-5 minutes until the vegetables are tender-crisp. For softer vegetables, cook for an additional 2 minutes.
04 -
Return the cooked shrimp to the skillet with the vegetables. Stir well to combine everything and heat through for about 1 minute.
05 -
Divide the shrimp and vegetable mixture evenly among 4 meal prep containers. Garnish with fresh chopped parsley. Allow to cool before covering with lids. Refrigerate for up to 4 days. To reheat, microwave for about 2 minutes.
# Notes:
01 -
For convenience, purchase shrimp that are already deveined, peeled, and with tails removed.
02 -
Frozen shrimp can be used but must be completely thawed before cooking.
03 -
Use a large skillet to prevent overcrowding the ingredients, which ensures proper cooking.