Shrimp & Chicken Meal Prep Bundle

Shrimp & Chicken

Meal Prep Bundle

95 MIN
8 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
Shrimp & Togarashi Vegetables with Tangy Soy Glaze
Spanish Shrimp & Veggies with Saffron Mayo & Sweety Drop Peppers
Orange-Sesame Chicken with Scallion & Ginger Rice
Creamy Romesco Chicken with Asparagus & Potatoes
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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ingredients
Shrimp & Chicken Meal Prep Bundle
Title
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Parsley
  • 3 Tbsps Roasted Cashews
  • ½ oz Sweety Drop Peppers
  • 3 Tbsps Roasted Peanuts
  • ½ oz Pickled Peppadew Peppers
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Boneless, Skinless Chicken Breasts
  • 4 cloves Garlic
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1 cup Long Grain White Rice
  • ½ lb Snow Peas
  • ½ lb Red Cabbage
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ¾ lb Asparagus
  • 1 Red Onion
  • 1¼ lbs Golden Or Red Potatoes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 1 pinch Saffron
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Orange Marmalade
  • 3 Tbsps Soy-Miso Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F

Prepare the garlic & cook the shrimp
2 Prepare the garlic & cook the shrimp

Meanwhile, peel and roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook & finish the rice
3 Cook & finish the rice

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. Stir the sautéed aromatics until combined. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Snap off the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 

Start the onion & potatoes
5 Start the onion & potatoes

Transfer the onion wedges and potato pieces to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the Spanish spice blend. Toss to coat and arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Cook the remaining vegetables
6 Cook the remaining vegetables

Meanwhile, in the same pan used to cook the shrimp, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced cabbage and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas and togarashi. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and combined. Turn off the heat.

Add the asparagus & finish the vegetables
7 Add the asparagus & finish the vegetables

Carefully add the seasoned asparagus pieces in an even layer on top of the partially roasted vegetables. Return to the oven and roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the Tangy Soy Glaze
8 Make the Tangy Soy Glaze

Combine the soy glaze and vinegar.

Make the Saffron Mayo
9 Make the Saffron Mayo

Combine the saffron and 2 teaspoons of hot water. Let steep (or bloom) 1 minute. Stir in the mayonnaise until combined. Season with salt and pepper.

Make the Orange-Sesame Sauce
10 Make the Orange-Sesame Sauce

Combine the orange marmalade, soy-miso sauce, sesame oil, 2 teaspoons of water, and as much of the red pepper flakes 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 Creamy Romesco
11 Make the Creamy Romesco

Combine the romesco sauce, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Shrimp & Togarashi Vegetables
12 Assemble & Store the Shrimp & Togarashi Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 togarashi vegetables

• 1/4 cooked shrimp

Transfer the tangy soy glaze to 2 small containers

Assemble & Store the Spanish Shrimp & Veggies
13 Assemble & Store the Spanish Shrimp & Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the saffron mayo to 2 small containers

Assemble & Store the Orange-Sesame Chicken
14 Assemble & Store the Orange-Sesame Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 togarashi vegetables

• 1 sliced chicken breast

Transfer the orange-sesame sauce to 2 small containers

Assemble & Store the Creamy Romesco Chicken
15 Assemble & Store the Creamy Romesco Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced chicken breast

Transfer the creamy romesco to 2 small containers

Finish & Serve the Shrimp & Togarashi Vegetables
16 Finish & Serve the Shrimp & Togarashi Vegetables

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 tangy soy glaze and chopped peanuts.

Finish & Serve the Spanish Shrimp & Veggies
17 Finish & Serve the Spanish Shrimp & Veggies

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, chopped parsley, and sweety drop peppers.

Finish & Serve the Orange-Sesame Chicken
18 Finish & Serve the Orange-Sesame Chicken

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

Finish & Serve the Creamy Romesco Chicken
19 Finish & Serve the Creamy Romesco Chicken

Roughly chop the peppadew peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy romesco sauce, chopped peppers, and almonds.

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!

Get This Recipe Delivered
Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Line two sheet pans with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F

2 Prepare the garlic & cook the shrimp

Meanwhile, peel and roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Prepare the garlic & cook the shrimp
Cook & finish the rice
3 Cook & finish the rice

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. Stir the sautéed aromatics until combined. Taste, then season with salt and pepper if desired.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Snap off the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 

Prepare the remaining ingredients
Start the onion & potatoes
5 Start the onion & potatoes

Transfer the onion wedges and potato pieces to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the Spanish spice blend. Toss to coat and arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven. 

6 Cook the remaining vegetables

Meanwhile, in the same pan used to cook the shrimp, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced cabbage and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas and togarashi. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and combined. Turn off the heat.

Cook the remaining vegetables
Add the asparagus & finish the vegetables
7 Add the asparagus & finish the vegetables

Carefully add the seasoned asparagus pieces in an even layer on top of the partially roasted vegetables. Return to the oven and roast 9 to 11 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

8 Make the Tangy Soy Glaze

Combine the soy glaze and vinegar.

Make the Tangy Soy Glaze
Make the Saffron Mayo
9 Make the Saffron Mayo

Combine the saffron and 2 teaspoons of hot water. Let steep (or bloom) 1 minute. Stir in the mayonnaise until combined. Season with salt and pepper.

10 Make the Orange-Sesame Sauce

Combine the orange marmalade, soy-miso sauce, sesame oil, 2 teaspoons of water, and as much of the red pepper flakes 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 Orange-Sesame Sauce
Make the Creamy Romesco
11 Make the Creamy Romesco

Combine the romesco sauce, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

12 Assemble & Store the Shrimp & Togarashi Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 togarashi vegetables

• 1/4 cooked shrimp

Transfer the tangy soy glaze to 2 small containers

Assemble & Store the Shrimp & Togarashi Vegetables
Assemble & Store the Spanish Shrimp & Veggies
13 Assemble & Store the Spanish Shrimp & Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the saffron mayo to 2 small containers

14 Assemble & Store the Orange-Sesame Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 togarashi vegetables

• 1 sliced chicken breast

Transfer the orange-sesame sauce to 2 small containers

Assemble & Store the Orange-Sesame Chicken
Assemble & Store the Creamy Romesco Chicken
15 Assemble & Store the Creamy Romesco Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced chicken breast

Transfer the creamy romesco to 2 small containers

16 Finish & Serve the Shrimp & Togarashi Vegetables

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 tangy soy glaze and chopped peanuts.

Finish & Serve the Shrimp & Togarashi Vegetables
Finish & Serve the Spanish Shrimp & Veggies
17 Finish & Serve the Spanish Shrimp & Veggies

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, chopped parsley, and sweety drop peppers.

18 Finish & Serve the Orange-Sesame Chicken

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

Finish & Serve the Orange-Sesame Chicken
Finish & Serve the Creamy Romesco Chicken
19 Finish & Serve the Creamy Romesco Chicken

Roughly chop the peppadew peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy romesco sauce, chopped peppers, and almonds.

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