A simple and flavorful meal prep recipe featuring succulent shrimp and tender roasted vegetables, perfect for a healthy and convenient meal.

Scale

600 g peeled raw shrimp

800 g baby potatoes

400 g Brussels sprouts

280 g carrots

1 1/2 tbsp olive oil

2 tsp ground cumin

2 tsp chili powder

Preheat your oven to 400 degreesF (200 degreesC).
Wash and chop the baby potatoes into bite-sized pieces.
Trim and halve the Brussels sprouts.
Peel and slice the carrots into rounds or sticks.
In a large bowl, combine the chopped potatoes, Brussels sprouts, and carrots.
Drizzle the vegetables with 1 tablespoon of olive oil.
Sprinkle with 1 teaspoon of ground cumin and 1 teaspoon of chili powder.
Toss the vegetables to ensure they are evenly coated.
Spread the seasoned vegetables in a single layer on a baking sheet.
Roast for 20 minutes, or until tender-crisp.
While the vegetables are roasting, pat the peeled raw shrimp dry.
In a separate bowl, toss the shrimp with the remaining 1/2 tablespoon of olive oil.
Season the shrimp with the remaining 1 teaspoon of ground cumin and 1 teaspoon of chili powder.
After the vegetables have roasted for 20 minutes, add the seasoned shrimp to the baking sheet with the vegetables.
Continue to roast for another 8-10 minutes, or until the shrimp are pink and cooked through.
Remove from the oven and serve immediately, or divide into meal prep containers for later.
Allow to cool completely before storing in the refrigerator.

Recommended kitchen tools: Digital Food Scale, Glass Meal Prep Containers and Vacuum Sealer.

Keywords: shrimp, roasted vegetables, meal prep, high protein, healthy, easy, dinner, lunch, one pan, budget friendly