Honey Mustard Shrimp + Veggie Meal Prep Bowls

Our Honey Mustard Shrimp + Veggies one-pan meal is one of the most flavor-packed, zesty, and colorful meals I’ve enjoyed lately! If you’re looking to mix things up this week…try this one!

We adore One Pan meals! What about you?!

You only need a few SIMPLE ingredients, and you’ll have a super GOOD dinner on the table – fast!

Since you’re only using one pan, clean-up is pretty easy, too!

Honey Mustard Shrimp + Veggies make for a perfect dinner to serve the family immediately (you’ll want to dig in right out of the oven), but it’s really great for meal prep too!

This homemade honey mustard sauce is absolutely incredible roasted right into the shrimp.

Suggestion: double or triple your honey mustard sauce/dressing because it’s EXCELLENT on pretty much everything! It stays well in the fridge for a week in a sealed container. You’ll just need to stir or shake it up again immediately before serving.

Did You Know?

The exoskeleton of a shrimp – even if it’s only a small tail – is quite useful during the cooking process.

With the tail intact, it protects the small, tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.

Also, once the ingredients are combined in a skillet or a pot and simmer together, the tiny shrimp tail shell actually adds a bit of flavor to your sauce.

So, it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ). Shrimp aren’t the only seafood we often keep in its shells when serving. Think: Clams, oysters, mussels, lobsters, crabs, etc…

You may absolutely choose to remove the shrimp tail before cooking this dish. It will still come out great! I just wanted to touch on my personal reasoning here

Try this with our Homemade Mayonnaise.

4 servings

Ingredients:

• 2 cups diced butternut squash or sweet potatoes
• 2 cups Brussels sprouts, ends trimmed and halved
• 1 large red pepper, seeded and diced
• 1 large red onion, chopped into big chunks
• sea salt and ground pepper, to taste
• 2 Tbsps avocado oil or olive oil
• 1 1/2 lbs shrimp, peeled and deveined
• 2 cups cooked quinoa or brown rice

Honey mustard sauce:

• 1/2 cup homemade mayonnaise
• 2 Tbsps Dijon mustard
• 2 Tbsps raw honey
• 1 Tbsp hot sauce of choice
• 1 tsp apple cider vinegar
• 2 fresh garlic cloves, minced
• sea salt and ground pepper, to taste

Instructions:

Preheat your oven to 450 degrees f. and line a large sheet pan with parchment paper.

Add the squash and sprouts to your sheet pan; Drizzle with oil, Season with sea salt and pepper. Toss to coat everything well.

Arrange them in a single layer.

Roast for 15 minutes or until the veggies are just tender. Remove the pan from the oven and incorporate the pepper and onion. Place your pan back into your oven. Roast for 10 minutes.

Meanwhile, in a medium bowl, combine all of your honey mustard sauce ingredients and whisk together really well.

Reserve/remove half of this sauce and place it in the fridge (untouched by raw shrimp) to serve later with your meal prep bowls.

Add your raw shrimp into the remaining honey mustard sauce in your bowl and toss to coat them really well.

Once your veggies are finished roasting, make some space on the sheet pan and add the honey mustard shrimp. Back into the oven one more time. Roast for 6-8 minutes, or until the shrimp are pink and opaque.

Serve immediately while hot, or allow to cool completely for meal prep.

Meal prep:

Divide your veggies and shrimp equally among 4 meal prep bowls and serve with cooked quinoa and the remaining untouched honey mustard sauce as desired.

Stays good in the fridge in a sealed container for 3 days.

Enjoy!

Rachel

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