MEAL-PREP SHRIMP TACO BOWLS

Ingredients

Spicy Shrimp:

20 medium shrimp peeled and deveined
1 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon onion powder optional
1/4 teaspoon kosher salt

For the assembly:

2 cups cooked brown rice
1 cup black beans drained and rinsed
1 cup corn drained and rinsed
1 cup tomatoes diced
1/2 cup cheddar cheese
2 tablespoon cilantro minced

href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMA_Y-n7Vq3QIgsoL6hMJ9yCTkwu9GVVQ7ys2GolnIpSyjE2ccLe7ym2V9T407rN11c9Okn4R1O5sG44QvbIA3XZlocaxYB3wLsV6VF84jes4eq_xfjsbzhCCxpuYr1xoDxHEcKOwmROH/s1600/nhgbj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> 1 lime cut into 4 slices
4 meal prep containers

Instructions

1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely.
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3. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp.
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5. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
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7. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
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Full Recipe Visit : https://gimmedelicious.com/2017/02/27/shrimp-taco-meal-prep-bowls/

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