In this week’s Sunday meal prep, I made this shrimp, bok choy, and broccoli slaw combo for lunch, along with a veggie pad Thai and tempeh dish.
Ingredients1
- 1 package frozen shrimp
- 1 package organic shredded broccoli slaw
- 1 package baby bok choy
- Soy sauce
- Minced Garlic
- 2 tbs dijon mustard
- 2 tbs red wine vinegar
- 1 tbs mayo
- Olive oil
- Salt
- Pepper
- Garlic Powder
Directions
Thaw the shrimp in the refrigerator about 24 hours before you plan on cooking.
Preheat the oven to 400 degrees. Spread the shrimp (make sure they’re dry) and add a drizzle of olive oil and a sprinkle of salt, pepper, and garlic powder. Roast the shrimp for about 10 minutes.
In a pan over medium heat, heat up some olive oil and add some of the minced garlic. Then add in the bok choy and a splash of soy sauce and cook until the leaves are wilted, about seven minutes.
In a bowl, mix together the slaw, mustard, vinegar, and mayo until well combined.
Serve the bok choy and shrimp warm, and the slaw cold.
Watch the entire preparation in the YouTube video below!