A quick, high-protein meal prep recipe featuring tender shrimp, crisp broccoli, and a savory sauce, perfect for healthy weekly planning.

Scale

500 g raw shrimp, peeled and deveined

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt

1 teaspoon lemon juice

400 g broccoli florets

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons low-sodium soy sauce

1 tablespoon honey

1 teaspoon fresh ginger, grated

1 teaspoon cornstarch

2 tablespoons water

2 cups cooked brown rice (400 g) or quinoa (350 g)

Cook Mode Prevent your screen from going dark

In a bowl, whisk soy sauce, honey, ginger, cornstarch, and water.

Heat oil in a pan and sauté broccoli with salt and pepper for 5–7 minutes, then set aside.

In the same pan, cook garlic and shrimp with spices for 2–3 minutes per side.

Add sauce to shrimp and cook until thickened.

Return broccoli to the pan and mix well.

Divide rice or quinoa into containers and top with shrimp and broccoli.

Do not overcook shrimp to keep them tender

Store in airtight containers for up to 4 days

Add water before reheating to maintain texture

Customize with additional vegetables or grains