These meal prep chipotle shrimp bowls are fresh, flavorful, and stay fresh all week long. Shrimp in a homemade chipotle seasoning, cauliflower rice, black beans, and homemade mango salsa. Make these bowls once and have meals prepped for the whole week, simply reheat for 60-90 seconds until warmed through. Top with avocado, cilantro, or sour cream before serving.
If you like these meal prep chipotle shrimp bowls, you’ll love…
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Mango salsa is quick, flavorful, and super fresh!
TOOLS I USED FOR THIS RECIPE:
- Glasslock Glass Food Storage Containers – the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
- Tongs – a must have kitchen tool!
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely
Cost Breakdown:
- Shrimp – $4.25
- Cauliflower Rice – $3.90
- Mango – $3.56
- Jalapeno – $.12
- Lime – $.89
- Cilantro – $.75
- Red Onion – $.53
- Cherry Tomatoes – $1.69
- Seasoning – $.85
- Olive Oil – $.40
- Black Beans – $.89
Total: $17.83
Per serving (5 servings): $3.57
Grocery List:
- Shrimp
- Cauliflower Rice
- Black Beans
- Limes
- Cilantro
- Mango
- Tomatoes
- Jalapeño
- Red onion
- Olive oil
- Salt
- Cumin
- Chipotle powder
- Chili powder
- Garlic powder
- Paprika
Instructions:
For the shrimp:
- Preheat oven to 350 degrees F, line a sheet pan with parchment paper.
- In a small mixing bowl combine the cumin, chili powder, chipotle powder, paprika, garlic, and salt. Stir to combine. Transfer shrimp onto the sheet pan, drizzle with olive oil, lime juice, and sprinkle with the seasoning. Toss to coat.
- Bake at 350 for 15-17 minutes or until the shrimp is cooked through. Set aside.
For the mango salsa:
- In a mixing bowl combine the tomatoes, mango, jalapeños, red onion, and cilantro. Stir to combine, season with lime juice and salt.
- Evenly distribute cauliflower rice, black beans, chipotle shrimp, and mango salsa among the 5 containers. Top each bowl with a lime wedge, fresh cilantro, or avocado if desired. Seal and store for the week.
Meal Prep Chipotle Shrimp Bowls
Ingredients
- 2 12 oz. Bags cauliflower rice, thawed
- 1 15 oz. Can black beans, drained and rinsed
- Avocado, cilantro, salsa, or sour cream as garnish
For the mango salsa:
- 1 pint Cherry tomatoes, halved
- 3 Mango's, diced
- 1 Jalapeno, finely diced
- 1 small Red onion, finely diced
- 1 tsp Salt
- Fresh lime juice
- Cilantro, chopped
For the shrimp:
- 1 lb. Raw shrimp, peeled and deveined
- 2 tbsp Olive oil
- 1 tbsp Cumin
- 2 tsp Chili powder
- 1 tsp Chipotle powder
- 1 tsp Paprika
- 1 tbsp Garlic powder
- 1 tsp Salt
- Fresh lime juice
Instructions
For the shrimp:
- Preheat oven to 350 degrees F, line a sheet pan with parchment paper.
- In a small mixing bowl combine the cumin, chili powder, chipotle powder, paprika, garlic, and salt. Stir to combine. Transfer shrimp onto the sheet pan, drizzle with olive oil, lime juice, and sprinkle with the seasoning. Toss to coat.
- Bake at 350 for 15-17 minutes or until the shrimp is cooked through. Set aside.
For the mango salsa:
- In a mixing bowl combine the tomatoes, mango, jalapenos, red onion, and cilantro. Stir to combine, season with lime juice and salt.
- Evenly distribute cauliflower rice, black beans, chipotle shrimp, and mango salsa among the 5 containers. Top each bowl with a lime wedge, fresh cilantro, or avocado if desired. Seal and store for the week.
Nutrition
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