Nothing beats a fresh and light meal when you have been sitting on your butt working from home all day! This pesto shrimp with snow peas and asparagus hit the spot last night. Filling me up, but not making me feel bloated or over full. If you are looking for a light refreshing recipe, add this dish to your meal plan this week! Make extra because this is a great meal prep recipe. Additionally, it is really easy to adjust for anyone counting macros!
- 2 cups Water
- 1 cup Jasmine Rice, (about 180 grams dry)
- 24 oz Shrimp, uncooked, peeled and deveined (about 60 shrimp)
- ½ Lemon, juiced
- ⅛ cup Basil Pesto, (about 30 grams)
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 3 cloves Fresh Garlic, diced, (about 15 grams)
- ½ cup Red Onion, sliced thin, (about 75 grams, or 75 onion)
- 2 tbsp Basil Pesto, (about 30 grams)
- ¼ cup Water
- 2 cup Asparagus, chopped, (about 200 grams, or 1 bundle)
- 2 cup Snow Peas, ends trimmed, (about 120 grams)
- ⅛ cup Serrano Pepper, sliced thin, (about 15 grams, or 1 pepper)
- ¼ cup Scallions, sliced, (about 25 grams, or 2 stalks)
- 1 tsp White Sesame Seeds
- ¼ cup Radish, cut into matchsticks, (about 40 grams, or 1 radish)
- Cook the rice by: Bringing 2 cup of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
- While the rice is cooking work on marinating your shrimp. Add the uncooked, peeled and deveined shrimp to a large bowl. Add juice from half the lemon, 30 grams of the basil pesto, black pepper, and garlic powder. Those the shrimp until evenly covered, then place the bowl of shrimp into the fridge to rest for about 10-15 minutes.
- While the shrimp is marinating and the rice is cooking prep your veggies: chopping your asparagus, trimming your snow peas, slicing your red onions/peppers/scallions, and dicing your garlic.
- After the rice has been cooking for 15 minutes, heat a large saute pan to medium heat. Once the pan is hot add your shrimp to the pan. Spread your shrimp out evenly along the bottom of the pan. Allow to cook for 4 minutes.
- After 4 minutes, toss the shrimp, add the garlic and red onions to the pan with the additional 30 grams of pesto and ¼ cup water. Stir everything together and cook for 2 minutes stirring often.
- Now add your asparagus, snow peas, and serrano pepper to the pan. Toss everything together and cook for 2 minutes. Then toss everything again and cover and cook for another 2-3 minutes. Covering allows the asparagus and peas to cook faster and prevents the sauce from evaporating.
- By now your rice should be done. Add the sliced scallion and a little black pepper to the rice, stir with a fork to fluff.
- Plate your rice, then top with your shrimp, snow peas, and asparagus mixture. Then sprinkle a little white sesame seed and garnish with your matchstick radish.
- Are you trying to get better at meal planning?
- Do you find your self eating the same recipes every few weeks?
- Are you having trouble finding recipes for meal prep?
- Or are you counting macros?
If you are bored of eating the same recipes every week and answered yes to any of these question, then you are going to want to check out my notes below. Tips on how you can incorporate this pesto shrimp with snow peas and asparagus over jasmine rice into your meal plan and meal prep. If you are counting macros I have also included notes on how you can easily adjust the protein, carbs, and fats to meet your macro requirements.
NOTES FOR MEAL PLANNING:
Meal planning doesn’t have to be hard or take a lot of time. In fact, meal planning can be fun when you are provided with easy new recipes each week. Meal Planning can also help save money, prevent food waste, and save you time.
The best things about this recipe is it is great reheated, it’s super light and refreshing, and can be adjusted to fit just about any macro goals.
NOTES FOR MEAL PREP:
This recipe will keep in the fridge for up to 5-7 days.
For reheating: Microwave the dish, loosely covered with a paper towel or lid to trap in the moisture of the sauce. Cook for 30 seconds, then stir everything together, and cook for an addition 30 seconds.
NOTES FOR COUNTING MACROS:
The majority of the protein in this recipe comes from the shrimp. You can easily adjust the amount of shrimp without changing the flavor of this recipe.
- For every 1 ounce of shrimp you can increase or decrease the protein macro by 6 grams.
So go ahead, add as much or as little protein as you would like to this recipe.
Rice is the main source of carbohydrate in this pesto shrimp with snow peas and asparagus. Adjusting the amount of rice either increases or decreases the amount of carbs.
- For every 1/4 cup (45g) of jasmine rice you increase or decrease the carbs by 36 grams.
This recipe is extremely low in fat. Each week I like to include one low fat recipe to accommodate those looking to cut weight.
However, if you are looking to increase the fat, this recipe allows you to add fat into your diet in other ways.
- Enjoying nuts as a snack during the day.
- Adding a fatty ingredient to this recipe…I always love adding avocado to just about anything.
- Or just simply enjoying avocado as a snack
- This recipe would also be delicious with an egg on top.
Incorporate additional fat however you see fit, use your imagination!
When making adjustments to the macros in this pesto shrimp with snow peas and asparagus recipe, you will want to keep in mind the number of servings you are making.
Love rice and looking for another meal prep recipe?
Check out my: Chicken Bok Choy and Beach Mushrooms
Looking for new meal prep containers?
Here are a few of my favorites: