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.
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.
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.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
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:
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.
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
    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

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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