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.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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

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:
Seared Shrimp & Chickpeas with Raisin Romesco Sauce
7 green SmartPoints® per serving
4 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Spicy Lemon Shrimp with Sautéed Vegetables & Parsley
4 green SmartPoints® per serving
4 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Smoky Pork & Za’atar Yogurt with Chickpeas, Feta & Mint
12 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
Southern-Spiced Pork with Vegetables & Spicy Ranch
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 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.

Get Cooking

Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Shrimp & Pork Chops Meal Prep Bundle
Title
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Roasted Sunflower Seeds
  • 1 bunch Parsley
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Mint
  • 1½ oz Feta Cheese
  • ½ oz Pickled Peppadew Peppers
  • 3 Tbsps Roasted Peanuts
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 15.5-Oz Can Chickpeas
  • 5 oz Baby Spinach
  • 4 cloves Garlic
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 2 Bell Peppers
  • 2 Poblano Peppers
  • ¾ lb Green Beans
  • 1 Yellow Onion
  • 2 Scallions
  • 1½ Tbsps Golden Raisins
  • 1 Lemon
  • 1 Tbsp Honey
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • ½ cup Plain Nonfat Greek Yogurt
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Hot Sauce
Cook the shrimp
1 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl; season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. 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 & slice the pork
2 Cook & slice the pork

Dry the pork with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the smoky spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Southern spice blend 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and thinly slice the shallot. Peel and roughly chop 4 cloves of garlic. Halve the tomatoes. Halve the zucchini lengthwise; thinly slice crosswise. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly the onion. Cut off and discard the stem of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Cook the chickpeas & vegetables
4 Cook the chickpeas & vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper, Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chickpeas, sliced shallot, and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the spinach. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Add the tomatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large bowl. Wipe out the pan. 

Sauté the remaining vegetables
5 Sauté the remaining vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans, sliced bell peppers, sliced onion, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat.

Make the Raisin Romesco Sauce
6 Make the Raisin Romesco Sauce

Combine the romesco sauce and raisins. Taste, then season with salt and pepper if desired.

Make the Spicy Lemon Sauce
7 Make the Spicy Lemon Sauce

Halve the lemon crosswise; remove the seeds. Combine the honey (kneading before opening), the juice of 1 lemon half, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Make the Za'atar Yogurt
8 Make the Za'atar Yogurt

Combine the yogurt, the juice of the remaining lemon half, and half the za’atar (you will have extra); season with salt and pepper.

Make the Spicy Ranch
9 Make the Spicy Ranch

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

Assemble & Store the Seared Shrimp & Chickpeas
10 Assemble & Store the Seared Shrimp & Chickpeas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1/4 cooked shrimp

Transfer the raisin romesco sauce to 2 small containers.

Assemble & Store the Spicy Lemon Shrimp
11 Assemble & Store the Spicy Lemon Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 sautéed vegetables

• 1/4 cooked shrimp

Transfer the spicy lemon sauce to 2 small containers.

Assemble & Store the Smoky Pork & Za'atar Yogurt
12 Assemble & Store the Smoky Pork & Za'atar Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1 sliced smoky-spiced pork chop

Transfer the za’atar yogurt to 2 small containers.

Assemble & Store the Southern-Spiced Pork
13 Assemble & Store the Southern-Spiced Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 sautéed vegetables

• 1 sliced Southern-spiced pork chop

Transfer the spicy ranch to 2 small containers.

Finish & Serve the Seared Shrimp & Chickpeas
14 Finish & Serve the Seared Shrimp & Chickpeas

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished shrimp and chickpeas in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the raisin romesco sauce, chopped peppers, and sunflower seeds.

Finish & Serve the Spicy Lemon Shrimp
15 Finish & Serve the Spicy Lemon Shrimp

Makes 2 servings:

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 spicy lemon sauce, chopped parsley, and almonds.

Finish & Serve the Smoky Pork & Za'atar Yogurt
16 Finish & Serve the Smoky Pork & Za'atar Yogurt

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and chickpeas in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the za’atar yogurt, mint leaves (tearing just before adding) and feta (crumbling before adding).

Finish & Serve the Southern-Spiced Pork
17 Finish & Serve the Southern-Spiced Pork

Makes 2 servings:

Roughly chop the pickled peppers and peanuts. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and chopped peppers and peanuts.

Tips from Home Chefs

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Cook the shrimp
1 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl; season with salt, pepper, and the weeknight hero spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. 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.

2 Cook & slice the pork

Dry the pork with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the smoky spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the Southern spice blend 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. When cool enough to handle, slice crosswise. 

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

Cook & slice the pork
Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Peel and thinly slice the shallot. Peel and roughly chop 4 cloves of garlic. Halve the tomatoes. Halve the zucchini lengthwise; thinly slice crosswise. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly the onion. Cut off and discard the stem of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

4 Cook the chickpeas & vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano peppers; season with salt and pepper, Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chickpeas, sliced shallot, and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the spinach. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Add the tomatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large bowl. Wipe out the pan. 

Cook the chickpeas & vegetables
Sauté the remaining vegetables
5 Sauté the remaining vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the halved green beans, sliced bell peppers, sliced onion, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Turn off the heat.

6 Make the Raisin Romesco Sauce

Combine the romesco sauce and raisins. Taste, then season with salt and pepper if desired.

Make the Raisin Romesco Sauce
Make the Spicy Lemon Sauce
7 Make the Spicy Lemon Sauce

Halve the lemon crosswise; remove the seeds. Combine the honey (kneading before opening), the juice of 1 lemon half, 1 tablespoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

8 Make the Za'atar Yogurt

Combine the yogurt, the juice of the remaining lemon half, and half the za’atar (you will have extra); season with salt and pepper.

Make the Za'atar Yogurt
Make the Spicy Ranch
9 Make the Spicy Ranch

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

10 Assemble & Store the Seared Shrimp & Chickpeas

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1/4 cooked shrimp

Transfer the raisin romesco sauce to 2 small containers.

Assemble & Store the Seared Shrimp & Chickpeas
Assemble & Store the Spicy Lemon Shrimp
11 Assemble & Store the Spicy Lemon Shrimp

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 sautéed vegetables

• 1/4 cooked shrimp

Transfer the spicy lemon sauce to 2 small containers.

12 Assemble & Store the Smoky Pork & Za'atar Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked chickpeas and vegetables

• 1 sliced smoky-spiced pork chop

Transfer the za’atar yogurt to 2 small containers.

Assemble & Store the Smoky Pork & Za'atar Yogurt
Assemble & Store the Southern-Spiced Pork
13 Assemble & Store the Southern-Spiced Pork

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 sautéed vegetables

• 1 sliced Southern-spiced pork chop

Transfer the spicy ranch to 2 small containers.

14 Finish & Serve the Seared Shrimp & Chickpeas

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished shrimp and chickpeas in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the raisin romesco sauce, chopped peppers, and sunflower seeds.

Finish & Serve the Seared Shrimp & Chickpeas
Finish & Serve the Spicy Lemon Shrimp
15 Finish & Serve the Spicy Lemon Shrimp

Makes 2 servings:

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 spicy lemon sauce, chopped parsley, and almonds.

16 Finish & Serve the Smoky Pork & Za'atar Yogurt

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished pork and chickpeas in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the za’atar yogurt, mint leaves (tearing just before adding) and feta (crumbling before adding).

Finish & Serve the Smoky Pork & Za'atar Yogurt
Finish & Serve the Southern-Spiced Pork
17 Finish & Serve the Southern-Spiced Pork

Makes 2 servings:

Roughly chop the pickled peppers and peanuts. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and chopped peppers and peanuts.