Spicy Coconut Shrimp with Zucchini Over Rice

Hello, my little lovelies!

So today's meal prep recipe was actually the product of a mess-up. I meant to make zucchini noodles with coconut shrimp, but I made a big mistake and the zucchini noodles over cooked, but they still tasted great in this recipe. This was the first meal prep recipe that I used shrimp in and it has become one of my favorite proteins to use in meal prep because 1) there's no fat and 2) it cooks fast and can take on any flavor you basically put on it. The way I see this and explain it is that it's a healthier version of the classic coconut shrimp from Chinese takeout. It still has the sweet coconut flavor but without the fattening cornstarch fried coating around it and here you can control the sweetness. I added a bit of a twist and threw in some red pepper flakes to add a bit of heat and to attempt to speed up my metabolism. Also adding vegetables to this (which is absent in coconut shrimp) makes this a lot more filling and satisfying and the best part is you don't feel bloated after eating this because it's dairy free so if you're lactose intolerant you're good to go in this recipe.

So let's get started!

The things you will need are:

• 1/2 pound of raw uncooked shrimp
• 1 package of zucchini noodles (or shredded zucchini works here too, just drain before use)
• 1 can of coconut milk
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1/2 tsp of paprika
• 1/2 tbsp of red pepper flakes
• 1 tbsp of coconut oil
• Salt and pepper to taste
• 2 cups of cooked rice

1. Heat up the coconut oil in the pan over medium high heat. Once the coconut oil is melted, throw in the shrimp. Season with salt and pepper, garlic powder, onion powder, paprika, and red pepper flakes. Stir altogether to incorporate all of those spices. If any spices get stuck to the bottom of the pan, just add a little bit more coconut oil to get them to come up from the bottom.

2. Now here you can throw in the zucchini once the shrimp is pink. Stir it around and let the zucchini absorb all of the spices that we threw in there with the shrimp.

3. Once the zucchini is a little more cooked go ahead and add in the coconut milk. Stir everything together. This is where you can taste to make sure that the spice level is right and that it has enough salt and pepper. The spice level can be adjusted according to spice tolerance. Start with a teaspoon of red pepper flakes and go from there.

4. Bring everything to a boil then lower everything to a simmer, giving the sauce a chance to thicken up and envelope those flavors from the spices.

5. While that is thickening on a simmer go ahead and get your meal prep containers out, you should only need 4 of them. Put half a cup of rice in each container if you're shredding, 1 cup if you're lean bulking.

6. Once the sauce is at the thickness that you want it, go ahead and distribute the shrimp and sauce evenly over the rice.

Easy as that! I hope you guys enjoyed this meal prep recipe and incorporate it with other meal preps that you have! Please let me know if there are certain meals you guys would like me to make a recipe for and I will be more than happy to come up with it! Stay tuned next Monday for my next meal prep recipe.