Grilled Chicken & Shrimp Meal Prep Bundle

Grilled Chicken & Shrimp

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
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Wheat Free
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From the Test Kitchen

Soak up summer with seasonal recipes that include meat, fish, and veggies ready to grill up for sandwiches, salads, rice bowls and more.

This week's meals are:
Spicy Cilantro Chicken Tacos with Corn on the Cob & Guacamole
Cashew Chicken & Rice with Sesame-Soy Glaze
Shrimp Tacos & Tomatillo Sour Cream with Bell Pepper Salsa
Togarashi Shrimp & Rice with Honey-Gochujang Sauce
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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ingredients
Grilled Chicken & Shrimp Meal Prep Bundle
Title
  • 2 Tbsps Raw Pepitas
  • ½ oz Pickled Peppadew Peppers
  • 8 Flour Tortillas
  • 1 oz Sweetened Toasted Coconut Chips
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Guacamole
  • 3 Tbsps Roasted Cashews
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 ears Of Corn
  • 2 Bell Peppers
  • ½ lb Grape Tomatoes
  • 1 Lime
  • 1 cup Long Grain White Rice
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 2 Zucchini
  • 3 oz Shishito Peppers
  • 1 Red Onion
  • 1 Shallot
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 tsps Gochujang
  • 1 Tbsp Honey
  • 1 Tbsp Rice Vinegar
  • ¼ cup Cilantro Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sesame Oil
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Add the sautéed aromatics and stir to combine.

Grill & slice the chicken
2 Grill & slice the chicken

Pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Grill the shrimp
3 Grill the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the smoky spice blend to coat. Toss to thoroughly coat. Grill 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. When cool enough to handle, remove the tails.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn. Peel the shallot; thinly slice into 1/2-inch rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Quarter the zucchini lengthwise. Halve the lime crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper.

Grill the vegetables
5 Grill the vegetables

Place the prepared corn, shallot rounds, halved bell peppers, onion rounds, quartered zucchini, and shishito peppers on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to a separate plate. Grill the seasoned onion rounds, zucchini, bell peppers, and shishito peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Grill the halved lime, cut side down, 3 to 5 minutes, or until charred. Transfer to a cutting board.

Finish the vegetables & make the salsa
6 Finish the vegetables & make the salsa

Roughly chop the grilled shallot. Thinly slice the grilled bell peppers crosswise. Roughly chop the grilled onion. Cut the grilled zucchini crosswise into 1/4-inch pieces. Cut off and discard the stems of the grilled shishito peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. To make the salsa, in a large bowl, combine the chopped shallot, sliced bell peppers, seasoned tomatoes, and the juice of both grilled lime halves. Drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the chopped onion, zucchini pieces, and shishito pepper pieces. Drizzle with olive oil and season with salt and pepper.  

Make the Tomatillo Sour Cream
7 Make the Tomatillo Sour Cream

Combine the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

Make the Honey-Gochujang Sauce
8 Make the Honey-Gochujang Sauce

Combine the honey (kneading the packet before opening), vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. 

Make the Spicy Cilantro Sauce
9 Make the Spicy Cilantro Sauce

Roughly chop the jalapeño pepper. Combine the cilantro sauce and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Sesame-Soy Glaze
10 Make the Sesame-Soy Glaze

Combine the soy glaze, sesame oil and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

Assemble & store the Shrimp Tacos & Tomatillo Sour Cream
11 Assemble & store the Shrimp Tacos & Tomatillo Sour Cream

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 bell pepper salsa

• 1/4 grilled shrimp

• 1 grilled corn cob

Transfer the tomatillo sour cream to 2 small containers.

Assemble & store the Togarashi Shrimp & Rice
12 Assemble & store the Togarashi Shrimp & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 finished vegetables

• 1/4 grilled shrimp

Transfer the honey-gochujang sauce to 2 small containers.

Assemble & store the Spicy Cilantro Chicken Tacos
13 Assemble & store the Spicy Cilantro Chicken Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 bell pepper salsa

• 1 grilled Mexican-spiced chicken breast

• 1 grilled corn cob

Transfer the spicy cilantro sauce to 2 small containers.

Assemble & store the Cashew Chicken & Rice
14 Assemble & store the Cashew Chicken & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 finished vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the sesame-soy glaze to 2 small containers.

Finish & Serve the Shrimp Tacos & Tomatillo Sour Cream
15 Finish & Serve the Shrimp Tacos & Tomatillo Sour Cream

Roughly chop the pepitas and peppadew peppers. Wrap half the tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, until heated through. Heat the finished shrimp, corn, and salsa in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the shrimp and salsa. Garnish each serving with the tomatillo sour cream and chopped pepitas and peppadew peppers. Serve with the grilled corn.

Finish & Serve the Togarashi Shrimp & Rice
16 Finish & Serve the Togarashi Shrimp & Rice

Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey-gochujang sauce, coconut chips, and togarashi.

Finish & Serve the Spicy Cilantro Chicken Tacos
17 Finish & Serve the Spicy Cilantro Chicken Tacos

Wrap the remaining tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, until heated through. Heat the finished chicken, corn, and salsa in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the chicken and salsa. Garnish each serving with the spicy cilantro sauce, cheese, and guacamole. Serve with the grilled corn.

Finish & Serve the Cashew Chicken & Rice
18 Finish & Serve the Cashew Chicken & Rice

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame-soy glaze, chopped cashews, and sesame seeds.

Tips from Home Chefs

Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff with a fork. Add the sautéed aromatics and stir to combine.

2 Grill & slice the chicken

Pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Grill & slice the chicken
Grill the shrimp
3 Grill the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the smoky spice blend to coat. Toss to thoroughly coat. Grill 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. When cool enough to handle, remove the tails.

4 Prepare the remaining ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn. Peel the shallot; thinly slice into 1/2-inch rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Quarter the zucchini lengthwise. Halve the lime crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper.

Prepare the remaining ingredients
Grill the vegetables
5 Grill the vegetables

Place the prepared corn, shallot rounds, halved bell peppers, onion rounds, quartered zucchini, and shishito peppers on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and tender. Transfer to a separate plate. Grill the seasoned onion rounds, zucchini, bell peppers, and shishito peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Grill the halved lime, cut side down, 3 to 5 minutes, or until charred. Transfer to a cutting board.

6 Finish the vegetables & make the salsa

Roughly chop the grilled shallot. Thinly slice the grilled bell peppers crosswise. Roughly chop the grilled onion. Cut the grilled zucchini crosswise into 1/4-inch pieces. Cut off and discard the stems of the grilled shishito peppers; cut into 1-inch pieces. Thoroughly wash your hands immediately after handling. To make the salsa, in a large bowl, combine the chopped shallot, sliced bell peppers, seasoned tomatoes, and the juice of both grilled lime halves. Drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the chopped onion, zucchini pieces, and shishito pepper pieces. Drizzle with olive oil and season with salt and pepper.  

Finish the vegetables & make the salsa
Make the Tomatillo Sour Cream
7 Make the Tomatillo Sour Cream

Combine the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

8 Make the Honey-Gochujang Sauce

Combine the honey (kneading the packet before opening), vinegar, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. 

Make the Honey-Gochujang Sauce
Make the Spicy Cilantro Sauce
9 Make the Spicy Cilantro Sauce

Roughly chop the jalapeño pepper. Combine the cilantro sauce and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

10 Make the Sesame-Soy Glaze

Combine the soy glaze, sesame oil and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

Make the Sesame-Soy Glaze
Assemble & store the Shrimp Tacos & Tomatillo Sour Cream
11 Assemble & store the Shrimp Tacos & Tomatillo Sour Cream

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 bell pepper salsa

• 1/4 grilled shrimp

• 1 grilled corn cob

Transfer the tomatillo sour cream to 2 small containers.

12 Assemble & store the Togarashi Shrimp & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 finished vegetables

• 1/4 grilled shrimp

Transfer the honey-gochujang sauce to 2 small containers.

Assemble & store the Togarashi Shrimp & Rice
Assemble & store the Spicy Cilantro Chicken Tacos
13 Assemble & store the Spicy Cilantro Chicken Tacos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 bell pepper salsa

• 1 grilled Mexican-spiced chicken breast

• 1 grilled corn cob

Transfer the spicy cilantro sauce to 2 small containers.

14 Assemble & store the Cashew Chicken & Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice

• 1/4 finished vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the sesame-soy glaze to 2 small containers.

Assemble & store the Cashew Chicken & Rice
Finish & Serve the Shrimp Tacos & Tomatillo Sour Cream
15 Finish & Serve the Shrimp Tacos & Tomatillo Sour Cream

Roughly chop the pepitas and peppadew peppers. Wrap half the tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, until heated through. Heat the finished shrimp, corn, and salsa in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the shrimp and salsa. Garnish each serving with the tomatillo sour cream and chopped pepitas and peppadew peppers. Serve with the grilled corn.

16 Finish & Serve the Togarashi Shrimp & Rice

Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey-gochujang sauce, coconut chips, and togarashi.

Finish & Serve the Togarashi Shrimp & Rice
Finish & Serve the Spicy Cilantro Chicken Tacos
17 Finish & Serve the Spicy Cilantro Chicken Tacos

Wrap the remaining tortillas in a damp paper towel. Microwave on high 30 seconds to 1 minute, until heated through. Heat the finished chicken, corn, and salsa in the microwave 1 to 2 minutes, or until heated through. Fill the warmed tortillas with the chicken and salsa. Garnish each serving with the spicy cilantro sauce, cheese, and guacamole. Serve with the grilled corn.

18 Finish & Serve the Cashew Chicken & Rice

Roughly chop the cashews. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame-soy glaze, chopped cashews, and sesame seeds.

Finish & Serve the Cashew Chicken & Rice
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