Shrimp & Pork Chops Meal Prep Bundle

Shrimp & Pork Chops

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
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
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 48g or less of net carbs per serving.

This week's meals are:
Smoky Shrimp & Quinoa with Spicy Green Goddess Dressing
11 green SmartPoints® per serving
10 blue SmartPoints® per serving
5 purple SmartPoints® per serving
Shrimp & Roasted Vegetables with Corn & Guacamole Ranch
10 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
Oregano Pork & Quinoa with Dukkah Yogurt & Mint
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 purple SmartPoints® per serving
Togarashi Pork & Vegetables with Sesame Ginger Dressing
13 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Shrimp & Pork Chops Meal Prep Bundle
Title
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Raw Pepitas
  • ½ oz Pickled Peppadew Peppers
  • 1 bunch Mint
  • 1 tsp Black & White Sesame Seeds
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Tricolor Quinoa
  • 2 Persian Cucumbers
  • ½ lb Grape Tomatoes
  • 1 Peach
  • 1 tsp Preserved Lemon Purée
  • 3 oz Radishes
  • 1 lb Broccoli
  • ½ lb Sweet Peppers
  • 1 Jalapeño Pepper
  • 4 ears Of Corn
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 tsps Honey
  • 3 Tbsps Green Goddess Dressing
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Guacamole
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • ½ cup Plain Nonfat Greek Yogurt
  • 3 Tbsps Sesame Ginger Dressing
time-saving
tips & techniques
Cook the shrimp
1 Cook the shrimp

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the smoky spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook & slice the pork
2 Cook & slice the pork

Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the togarashi to coat. Season the remaining pork chops with salt, pepper, and enough of the oregano to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the quinoa
3 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

Prepare & marinate the vegetables
4 Prepare & marinate the vegetables

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve, pit, and medium dice the peach. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cucumbers, halved tomatoes, diced peach, and sliced radishes. Add the lemon purée and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining vegetables
5 Prepare the remaining vegetables

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

Roast the broccoli & sweet peppers
6 Roast the broccoli & sweet peppers

Line a sheet pan with foil. Transfer the broccoli florets and quartered sweet peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the corn
7 Cook the corn

In the same pan used to cook the pork, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Turn off the heat.

Make the Spicy Green Goddess Dressing
8 Make the Spicy Green Goddess Dressing

Combine the green goddess dressing 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 Guacamole Ranch
9 Make the Guacamole Ranch

Combine the guacamole and ranch dressing. Taste, then season with salt and pepper if desired.

Make the Dukkah Yogurt
10 Make the Dukkah Yogurt

Combine the yogurt, half the dukkah (you will have extra), and 2 teaspoons of water; season with salt and pepper.

Make the Sesame Ginger Dressing
11 Make the Sesame Ginger Dressing

Whisk together the sesame ginger dressing and honey (kneading the packet before opening); season with salt and pepper.

Assemble & Store the Smoky Shrimp & Quinoa
12 Assemble & Store the Smoky Shrimp & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked quinoa

• 1/4 cooked shrimp

Transfer half the marinated vegetables to 2 small containers. 

Transfer the spicy green goddess dressing to 2 small containers.

Assemble & Store the Shrimp & Roasted Vegetables
13 Assemble & Store the Shrimp & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked corn

• 1/4 cooked shrimp

Transfer the guacamole ranch to 2 small containers.

Assemble & Store the Oregano Pork & Quinoa
14 Assemble & Store the Oregano Pork & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked quinoa

• 1 oregano pork chop

Transfer the remaining marinated vegetables to 2 small containers. 

Transfer the dukkah yogurt to 2 small containers.

Assemble & Store the Togarashi Pork & Vegetables
15 Assemble & Store the Togarashi Pork & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked corn

• 1 togarashi pork chop

Transfer the sesame ginger dressing to 2 small containers.

Finish & Serve the Smoky Shrimp & Quinoa
16 Finish & Serve the Smoky Shrimp & Quinoa

Makes 2 servings:

Roughly chop the pistachios. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, spicy green goddess dressing, and chopped pistachios.

Finish & Serve the Shrimp & Roasted Vegetables
17 Finish & Serve the Shrimp & Roasted Vegetables

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guacamole ranch and chopped pepitas.

Finish & Serve the Oregano Pork & Quinoa
18 Finish & Serve the Oregano Pork & Quinoa

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the pickled peppers. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, dukkah yogurt, chopped peppers, and mint leaves (tearing just before adding).

Finish & Serve the Togarashi Pork & Vegetables
19 Finish & Serve the Togarashi Pork & Vegetables

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame ginger dressing and sesame seeds.

Tips from Home Chefs

Cook the shrimp
1 Cook the shrimp

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the smoky spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

2 Cook & slice the pork

Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the togarashi to coat. Season the remaining pork chops with salt, pepper, and enough of the oregano to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook & slice the pork
Cook the quinoa
3 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

4 Prepare & marinate the vegetables

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Halve, pit, and medium dice the peach. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the sliced cucumbers, halved tomatoes, diced peach, and sliced radishes. Add the lemon purée and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare & marinate the vegetables
Prepare the remaining vegetables
5 Prepare the remaining vegetables

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

6 Roast the broccoli & sweet peppers

Line a sheet pan with foil. Transfer the broccoli florets and quartered sweet peppers to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli & sweet peppers
Cook the corn
7 Cook the corn

In the same pan used to cook the pork, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Turn off the heat.

8 Make the Spicy Green Goddess Dressing

Combine the green goddess dressing 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 Spicy Green Goddess Dressing
Make the Guacamole Ranch
9 Make the Guacamole Ranch

Combine the guacamole and ranch dressing. Taste, then season with salt and pepper if desired.

10 Make the Dukkah Yogurt

Combine the yogurt, half the dukkah (you will have extra), and 2 teaspoons of water; season with salt and pepper.

Make the Dukkah Yogurt
Make the Sesame Ginger Dressing
11 Make the Sesame Ginger Dressing

Whisk together the sesame ginger dressing and honey (kneading the packet before opening); season with salt and pepper.

12 Assemble & Store the Smoky Shrimp & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked quinoa

• 1/4 cooked shrimp

Transfer half the marinated vegetables to 2 small containers. 

Transfer the spicy green goddess dressing to 2 small containers.

Assemble & Store the Smoky Shrimp & Quinoa
Assemble & Store the Shrimp & Roasted Vegetables
13 Assemble & Store the Shrimp & Roasted Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked corn

• 1/4 cooked shrimp

Transfer the guacamole ranch to 2 small containers.

14 Assemble & Store the Oregano Pork & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked quinoa

• 1 oregano pork chop

Transfer the remaining marinated vegetables to 2 small containers. 

Transfer the dukkah yogurt to 2 small containers.

Assemble & Store the Oregano Pork & Quinoa
Assemble & Store the Togarashi Pork & Vegetables
15 Assemble & Store the Togarashi Pork & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked corn

• 1 togarashi pork chop

Transfer the sesame ginger dressing to 2 small containers.

16 Finish & Serve the Smoky Shrimp & Quinoa

Makes 2 servings:

Roughly chop the pistachios. Heat the finished shrimp and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, spicy green goddess dressing, and chopped pistachios.

Finish & Serve the Smoky Shrimp & Quinoa
Finish & Serve the Shrimp & Roasted Vegetables
17 Finish & Serve the Shrimp & Roasted Vegetables

Makes 2 servings:

Roughly chop the pepitas. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guacamole ranch and chopped pepitas.

18 Finish & Serve the Oregano Pork & Quinoa

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Roughly chop the pickled peppers. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated vegetables, dukkah yogurt, chopped peppers, and mint leaves (tearing just before adding).

Finish & Serve the Oregano Pork & Quinoa
Finish & Serve the Togarashi Pork & Vegetables
19 Finish & Serve the Togarashi Pork & Vegetables

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sesame ginger dressing and sesame seeds.

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