Black Pepper Shrimp is Your New Meal Prep Hero

The problem with meal prepping is always the idea of eating the same thing day after day! But this week I joined The Today Show to give them an idea for meal prepping that gives a bit more variety. With my black pepper shrimp you can make three distinct meals without a lot of extra work.

So watch below and make the first recipe to take you through all three!

Black Pepper Shrimp Lettuce Wraps

Ingredients
1 heavy dash olive oil
3 large yellow onions, diced
1½ tablespoons black pepper (freshly ground preferred)
1 tablespoon salt
1 tablespoon ground coriander
2 limes, juiced and divided
3 pounds shrimp, peeled
Deveined lettuce, for wraps

Place a large pan on medium-high heat with olive oil. Add in the onion, pepper, salt, coriander, and juice from 1 lime. Cook for 10 minutes. You can add more olive oil as needed if the mixture becomes too dry. While the onions are cooking, dice the shrimp.

Add the shrimp and remaining lime into the onion mixture. Cook for 5-7 minutes, stirring every minute or so until the shrimp are just cooked. Remove from the heat. If serving immediately, wrap the shrimp mixture in the lettuce leaves and serve hot.

Black Pepper Shrimp and Grits with Feta

Ingredients
3 cups water
2 cups milk
4 tablespoons butter
1.5 cups stone-ground grits
1 dash salt
2 cups black pepper shrimp
1 cup feta cheese

1. Put a pot on medium-high heat. In the pot, bring the water, milk, and butter to a boil.

2. Add the grits and a dash of salt and reduce the heat so the grits are at a medium simmer. Cover but stir every 2 or 3 minutes. The grits should take about 15 minutes (when cooked at that medium-high heat) but check your particular brand. When the grits are a minute or so from being done, add in the shrimp and feta.

3. Allow the shrimp to come up to temperature and then serve hot.

Black Pepper Shrimp Fried Rice

Ingredients

3 tablespoons vegetable or canola oil, divided
4 cups cooked jasmine rice
1 dash salt
2 eggs
2 cups black pepper shrimp mixture (recipe linked above)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 lime, juiced
1/2 cup cilantro, roughly chopped

Put a large wok (or large Dutch oven) on high heat and turn on your hood as well. Add 2 tablespoons of the oil and allow it to heat up.

Add the rice and a dash of salt to the hot pan (depending on how salty the rice already is), stir every 20-30 seconds for about 3 minutes.

Move the rice to the side, add the rest of the oil to the pan and crack the eggs in the center. Scramble them up, allowing them to cook for a minute and then fold into the rice. Add the shrimp mixture, fish sauce, and soy sauce to the pan and allow to cook for another minute. Add the lime juice over the rice and fold in the cilantro. Serve hot.