Grilled Shrimp & Chicken Meal Prep Bundle

Grilled Shrimp & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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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:
Shrimp Pitas & Marinated Veggies with Lemon Tahini
Togarashi Shrimp with Yuzu Mayo & Rice
Chicken Shawarma Pitas with Spicy Tzatziki
Spicy Sweet Chili Chicken with Veggies, Rice & Coconut Chips

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Grilled Shrimp & Chicken Meal Prep Bundle
Title
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 3 Tbsps Roasted Peanuts
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 4 Pocketless Pita
  • 1 oz Sweetened Toasted Coconut Chips
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 2 Tbsps Red Wine Vinegar
  • 1 Shallot
  • 2 Persian Cucumbers
  • ½ lb Grape Tomatoes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1½ lbs Sweet Potatoes
  • 2 Zucchini
  • 1 Red Onion
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 4 Boneless, Skinless Chicken Breasts
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Long Grain White Rice
  • 2 Tbsps Soy Sauce
  • ½ lb Sweet Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Sweet Chili Sauce
  • 1 Lemon
  • 1 Tbsp Honey
  • 2 Tbsps Tahini
  • 2 Tbsps Mayonnaise
  • 2 tsps Yuzu Kosho
  • 1 Tbsp Hot Sauce
Cook & finish the rice
1 Cook & finish 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. 

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Medium dice the sweet potatoes. Peel the onion and cut crosswise into 1-inch-thick rounds. Quarter the zucchini lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Assemble the foil packet & grill the sweet potatoes
3 Assemble the foil packet & grill the sweet potatoes

Place a large piece of foil on a work surface. Place the diced sweet potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet.

Grill & slice the chicken
4 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts with salt and pepper on both sides. 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
5 Grill the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to 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 if desired. 

Grill the vegetables
6 Grill the vegetables

Place the onion rounds, quartered zucchini, and prepared sweet peppers in a large bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Reserving the bowl, grill the seasoned onion, zucchini, and sweet peppers 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. 

Finish the vegetables
7 Finish the vegetables

Roughly chop the grilled onion. Cut the grilled zucchini crosswise into 1/4-inch pieces. Thinly slice the grilled sweet peppers crosswise. In the reserved bowl, combine the chopped onion, zucchini pieces, and sliced sweet peppers. Add the soy sauce and a drizzle of olive oil; season with salt and pepper. 

Make the Yuzu Mayo
8 Make the Yuzu Mayo

Combine the mayonnaise and as much of the yuzu kosho 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 Lemon Tahini
9 Make the Lemon Tahini

Wash and dry the lemon; halve crosswise. Combine the tahini, honey (kneading the packet before opening), the juice 1 lemon half (you will have extra), and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spicy Sweet Chili Sauce
10 Make the Spicy Sweet Chili Sauce

Combine the sweet chili sauce and as much of the sambal oelek 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 Tzatziki
11 Make the Spicy Tzatziki

Combine the tzatziki and hot sauce. Taste, then season with salt and pepper if desired.

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 finished vegetables

• 1/4 grilled shrimp

Transfer the yuzu mayo to 2 small containers.

Assemble & store the Shrimp Pitas & Marinated Veggies
13 Assemble & store the Shrimp Pitas & Marinated Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 grilled sweet potatoes

• 1/4 grilled shrimp

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the lemon tahini to 2 separate small containers.

Assemble & store the Spicy Sweet Chili Chicken
14 Assemble & store the Spicy Sweet Chili Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 finished vegetables

• 1 sliced plain chicken breast

Transfer the spicy sweet chili sauce to 2 small containers.

Assemble & store the Chicken Shawarma Pitas
15 Assemble & store the Chicken Shawarma Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 grilled sweet potatoes

• 1 sliced shawarma-spiced chicken breast

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the spicy tzatziki to 2 separate small containers.

Finish & serve Togarashi Shrimp
16 Finish & serve Togarashi Shrimp

Roughly chop the peanuts. Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu mayo, chopped peanuts, and togarashi

Finish & serve the Shrimp Pitas & Marinated Veggies
17 Finish & serve the Shrimp Pitas & Marinated Veggies

Roughly chop the cipolline onions. Heat the finished shrimp and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the shrimp, marinated vegetables, and lemon tahini. Serve with the sweet potatoes on the side. Garnish each serving with the chopped onions.

Finish & serve the Spicy Sweet Chili Chicken
18 Finish & serve the Spicy Sweet Chili Chicken

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy sweet chili sauce and coconut chips.

Finish & serve the Chicken Shawarma Pitas
19 Finish & serve the Chicken Shawarma Pitas

Roughly chop the peppadew peppers. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the chicken, marinated vegetables, and spicy tzatziki. Serve with the sweet potatoes. Garnish each serving with the chopped peppadew peppers

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook & finish the rice
1 Cook & finish 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 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Medium dice the sweet potatoes. Peel the onion and cut crosswise into 1-inch-thick rounds. Quarter the zucchini lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. In a bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, and vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the ingredients
Assemble the foil packet & grill the sweet potatoes
3 Assemble the foil packet & grill the sweet potatoes

Place a large piece of foil on a work surface. Place the diced sweet potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet.

4 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil. Season 2 chicken breasts on both sides with salt, pepper, and enough of the shawarma spice blend to coat. Season the remaining chicken breasts with salt and pepper on both sides. 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
5 Grill the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to 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 if desired. 

6 Grill the vegetables

Place the onion rounds, quartered zucchini, and prepared sweet peppers in a large bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Reserving the bowl, grill the seasoned onion, zucchini, and sweet peppers 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. 

Grill the vegetables
Finish the vegetables
7 Finish the vegetables

Roughly chop the grilled onion. Cut the grilled zucchini crosswise into 1/4-inch pieces. Thinly slice the grilled sweet peppers crosswise. In the reserved bowl, combine the chopped onion, zucchini pieces, and sliced sweet peppers. Add the soy sauce and a drizzle of olive oil; season with salt and pepper. 

8 Make the Yuzu Mayo

Combine the mayonnaise and as much of the yuzu kosho 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 Yuzu Mayo
Make the Lemon Tahini
9 Make the Lemon Tahini

Wash and dry the lemon; halve crosswise. Combine the tahini, honey (kneading the packet before opening), the juice 1 lemon half (you will have extra), and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Spicy Sweet Chili Sauce

Combine the sweet chili sauce and as much of the sambal oelek 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 Sweet Chili Sauce
Make the Spicy Tzatziki
11 Make the Spicy Tzatziki

Combine the tzatziki and hot sauce. Taste, then season with salt and pepper if desired.

12 Assemble & store the Togarashi Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 finished vegetables

• 1/4 grilled shrimp

Transfer the yuzu mayo to 2 small containers.

Assemble & store the Togarashi Shrimp
Assemble & store the Shrimp Pitas & Marinated Veggies
13 Assemble & store the Shrimp Pitas & Marinated Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 grilled sweet potatoes

• 1/4 grilled shrimp

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the lemon tahini to 2 separate small containers.

14 Assemble & store the Spicy Sweet Chili Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 finished vegetables

• 1 sliced plain chicken breast

Transfer the spicy sweet chili sauce to 2 small containers.

Assemble & store the Spicy Sweet Chili Chicken
Assemble & store the Chicken Shawarma Pitas
15 Assemble & store the Chicken Shawarma Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 grilled sweet potatoes

• 1 sliced shawarma-spiced chicken breast

Transfer 1/2 marinated vegetables to 2 small containers.

Transfer the spicy tzatziki to 2 separate small containers.

16 Finish & serve Togarashi Shrimp

Roughly chop the peanuts. Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu mayo, chopped peanuts, and togarashi

Finish & serve Togarashi Shrimp
Finish & serve the Shrimp Pitas & Marinated Veggies
17 Finish & serve the Shrimp Pitas & Marinated Veggies

Roughly chop the cipolline onions. Heat the finished shrimp and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the shrimp, marinated vegetables, and lemon tahini. Serve with the sweet potatoes on the side. Garnish each serving with the chopped onions.

18 Finish & serve the Spicy Sweet Chili Chicken

Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy sweet chili sauce and coconut chips.

Finish & serve the Spicy Sweet Chili Chicken
Finish & serve the Chicken Shawarma Pitas
19 Finish & serve the Chicken Shawarma Pitas

Roughly chop the peppadew peppers. Heat the finished chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Wrap 2 pitas in a damp paper towel; microwave 30 seconds to 1 minute, or until warmed. Fill each pita with the chicken, marinated vegetables, and spicy tzatziki. Serve with the sweet potatoes. Garnish each serving with the chopped peppadew peppers

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