Shrimp & Pork Meal Prep Bundle

Shrimp & Pork

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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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:
Italian Shrimp & Farro with Spicy Oregano Ricotta & Roasted Peppers
10 green SmartPoints® per serving
9 blue SmartPoints® per serving
5 purple SmartPoints® per serving
Sautéed Shrimp & Veggies with Za'atar Tzatziki
5 green SmartPoints® per serving
4 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Tuscan Pork & Farro with Hot Honey & Olives
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
11 purple SmartPoints® per serving
Southern Pork & Vegetables with Mustard-Caper Sauce
10 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.
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Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Shrimp & Pork Meal Prep Bundle
Title
  • 1 bunch Mint
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Castelvetrano Olives
  • 1 bunch Parsley
  • ¼ cup Roasted Walnuts
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Roasted Pistachios
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Boneless, Center-Cut Pork Chops
  • 4 cloves Garlic
  • 1 lb Broccoli
  • 5 oz Baby Spinach
  • 1 Red Onion
  • 1 cup Semi-Pearled Farro
  • 2 Zucchini
  • ½ lb Grape Tomatoes
  • ½ lb Sweet Peppers
  • 6 oz Green Beans
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ⅓ cup Salsa Verde
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Part-Skim Ricotta Cheese
  • 1 tsp Whole Dried Oregano
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Honey
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Capers
time-saving
tips & techniques
Cook the shrimp
1 Cook the shrimp

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel and roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and half the chopped garlic. 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 Tuscan 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.* 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 farro & wilt the spinach
3 Cook the farro & wilt the spinach

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the spinach until wilted and combined. 

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 1/2-inch thick wedges, keeping the layers intact. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. Halve the tomatoes

Roast the vegetables & finish the farro
5 Roast the vegetables & finish the farro

Line a sheet pan with foil. Transfer the onion wedges and broccoli florets to the sheet pan. 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 browned and tender when pierced with a fork. Transfer to the pot of cooked farro and spinach. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the remaining vegetables
6 Cook the remaining vegetables

Meanwhile, in the same pan used to cook the pork, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced peppers and green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the Spicy Oregano Ricotta
7 Make the Spicy Oregano Ricotta

Combine the ricotta, oregano, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the Za'atar Tzatziki
8 Make the Za'atar Tzatziki

Combine the tzatziki and za’atar. Taste, then season with salt and pepper if desired.

Make the Hot Honey
9 Make the Hot Honey

Combine the honey (kneading the packet before opening), a drizzle 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. Taste, then season with salt and pepper if desired.

Make the Mustard-Caper Sauce
10 Make the Mustard-Caper Sauce

Roughly chop the capers. Combine the dijonnaise, chopped capers, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Assemble & Store the Italian Shrimp & Farro
11 Assemble & Store the Italian Shrimp & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked shrimp

Transfer the spicy oregano ricotta to 2 small containers.

Assemble & Store the Sautéed Shrimp & Veggies
12 Assemble & Store the Sautéed Shrimp & Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1/4 cooked shrimp

Transfer the za’atar tzatziki to 2 small containers.

Assemble & Store the Tuscan Pork & Farro
13 Assemble & Store the Tuscan Pork & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Tuscan-spiced pork chop

Transfer the hot honey to 2 small containers.

Assemble & Store the Southern Pork & Vegetables
14 Assemble & Store the Southern Pork & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Southern-spiced pork chop

Transfer the mustard-caper sauce to 2 small containers.

Finish & Serve the Italian Shrimp & Farro
15 Finish & Serve the Italian Shrimp & Farro

Roughly chop the roasted peppers. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy oregano ricotta and chopped peppers.

Finish & Serve the Sautéed Shrimp & Veggies
16 Finish & Serve the Sautéed Shrimp & Veggies

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

Finish & Serve the Tuscan Pork & Farro
17 Finish & Serve the Tuscan Pork & Farro

Pit and roughly chop the olives. Roughly chop the pistachios. Heat the finished pork and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hot honey, chopped olives, and chopped pistachios.

Finish & Serve the Southern Pork & Vegetables
18 Finish & Serve the Southern Pork & Vegetables

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the walnuts. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the mustard-caper sauce, chopped walnuts, and chopped parsley

Tips from Home Chefs

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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 the shrimp
1 Cook the shrimp

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel and roughly chop 4 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and half the chopped garlic. 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 Tuscan 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.* 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 farro & wilt the spinach
3 Cook the farro & wilt the spinach

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the spinach until wilted and combined. 

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve and peel the onion; cut into 1/2-inch thick wedges, keeping the layers intact. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard any stem ends from the green beans. Halve the tomatoes

Prepare the remaining ingredients
Roast the vegetables & finish the farro
5 Roast the vegetables & finish the farro

Line a sheet pan with foil. Transfer the onion wedges and broccoli florets to the sheet pan. 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 browned and tender when pierced with a fork. Transfer to the pot of cooked farro and spinach. Add the salsa verde; stir to combine. Taste, then season with salt and pepper if desired. 

6 Cook the remaining vegetables

Meanwhile, in the same pan used to cook the pork, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced peppers and green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables
Make the Spicy Oregano Ricotta
7 Make the Spicy Oregano Ricotta

Combine the ricotta, oregano, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

8 Make the Za'atar Tzatziki

Combine the tzatziki and za’atar. Taste, then season with salt and pepper if desired.

Make the Za'atar Tzatziki
Make the Hot Honey
9 Make the Hot Honey

Combine the honey (kneading the packet before opening), a drizzle 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. Taste, then season with salt and pepper if desired.

10 Make the Mustard-Caper Sauce

Roughly chop the capers. Combine the dijonnaise, chopped capers, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

Make the Mustard-Caper Sauce
Assemble & Store the Italian Shrimp & Farro
11 Assemble & Store the Italian Shrimp & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1/4 cooked shrimp

Transfer the spicy oregano ricotta to 2 small containers.

12 Assemble & Store the Sautéed Shrimp & Veggies

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1/4 cooked shrimp

Transfer the za’atar tzatziki to 2 small containers.

Assemble & Store the Sautéed Shrimp & Veggies
Assemble & Store the Tuscan Pork & Farro
13 Assemble & Store the Tuscan Pork & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Tuscan-spiced pork chop

Transfer the hot honey to 2 small containers.

14 Assemble & Store the Southern Pork & Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced Southern-spiced pork chop

Transfer the mustard-caper sauce to 2 small containers.

Assemble & Store the Southern Pork & Vegetables
Finish & Serve the Italian Shrimp & Farro
15 Finish & Serve the Italian Shrimp & Farro

Roughly chop the roasted peppers. Heat the finished shrimp and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy oregano ricotta and chopped peppers.

16 Finish & Serve the Sautéed Shrimp & Veggies

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

Finish & Serve the Sautéed Shrimp & Veggies
Finish & Serve the Tuscan Pork & Farro
17 Finish & Serve the Tuscan Pork & Farro

Pit and roughly chop the olives. Roughly chop the pistachios. Heat the finished pork and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hot honey, chopped olives, and chopped pistachios.

18 Finish & Serve the Southern Pork & Vegetables

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the walnuts. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the mustard-caper sauce, chopped walnuts, and chopped parsley

Finish & Serve the Southern Pork & Vegetables
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