MEGA flavorful Instant Pot Shrimp Meal Prep, a comforting and nutritious meal, perfect for the weekdays!
For some meal prepping has become a way of life (or a better way of living life). Sure it has many amazing benefits such as…
- time saver
- allows you to eat on a budget
- help you stick to your healthier goals
- avoid eating out
- super convenient, and more!
BUT is meal prepping for everyone?
The easy answer is no. Nope! As fantastic of an option as this is, meal prepping isn’t for everyone. For instance, I have a large family so the most I can stretch out a meal is one-more-day (at best!). While I don’t meal plan often, I do make enough dinner so Ron and I can have lunch leftovers.
Some other scenarios might be your personality… Just the other day I was chatting with a friend who confessed she couldn’t meal plan to save her life! Are you the type of gal who likes to decide on what to eat based on how you feel that day? Well, you are not alone!
However, the other day I was really in a mood for brown rice and shrimp, which is not very appreciated by the rest of my family, so I decided to make an Instant Pot Shrimp Meal Prep for me, myself and I!
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My favorite part about this meal (and I think it will be yours too!), is how delicious, flavorful, COMFORTING yet healthy and nutritious this brown rice shrimp bowl is! It’s quite literally everything I love on my plate!
This Instant Pot Shrimp Meal Prep is very simple to make. Only two easy steps and few healthy ingredients, lot’s of seasoning to bump up the flavor factor and you are good to go!
MEGA flavorful Instant Pot Shrimp Meal Prep, super comforting and perfect for the weekdays!
- 1 cup organic brown rice
- 1 1/2 cup filtered water
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1 1/2 lb shrimp, peeled
- 1 whole orange bell pepper, chopped
- 1 whole red bell pepper, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- 1 pinch salt and pepper, to taste
Turn the instant pot on sauté mode. Add oil, rice, salt and sauté for 2 minutes, stirring to coat the rice. Then add the water, cover and seal the pot and cook on high pressure for 25 minutes.
When done, quick release all pressure, open the pot and transfer the rise to a bowl. Set aside. Give the pot a quick rinse to remove all rice remains
Turn the instant pot on sauté mode once again. Add oil, when hot add in shrimp and sauté for 7-8 minutes or until no longer pink. Then add in the peppers and season with paprika, red pepper flakes, salt and pepper to taste. Sauté for an additional 8-10 minutes or until shrimp is cooked through and peppers have softened.
Divide rice and shrimp into meal prep bowls, cover and refrigerate for up to 5 days