If you are a seafood lover, this pesto shrimp meal prep recipe will provide extra deliciousness to your day! Our lip-smacking sheet pan arugula pesto shrimp meal prep recipe contains two ingredients, and everything else cooks on one pan. Zucchini and shrimp are a great combo and go-to meal when you don't have much cooking time. Because the flavors are irresistible and it's not a complicated dish, you can cook this meal after a long day working, with the kids, or running errands.
Fun fact: Did you know arugula is healthier than most veggies because it's high in magnesium, calcium, and potassium?
Fresh arugula is blended with macadamia nuts for an herby pesto that dresses up shrimp. Baked on a sheet pan with zucchini, this under 20-minute meal is one everyone should have in their meal prep rotation!
Arugula pesto shrimp can last for 3-4 days in the refrigerator when properly stored. To maximize the taste and freshness, wrap nicely using heavy-duty aluminum foil or use shallow and airtight high-quality containers.
Sheet pan arugula pesto shrimp freezes perfectly! For easy reheating, store this shrimp meal prep recipe in a glass meal prep container. Otherwise, use a freezer-friendly, BPA free plastic storage container. And, don’t cook the zucchini and squash all the way through. Doing so will result in soggy veggies when thawed. You can keep arugula pesto shrimp frozen for up to 12 months.
1 lb. shrimp, cleaned and deveined
1 cup arugula, fresh
½ cup raw macadamia nuts
⅛ cup extra virgin olive oil
2 medium zucchinis, sliced into coins
½ tsp. garlic powder
salt and pepper to taste
We love this pesto shrimp meal prep because, like all sheet pan meals, the oven does most of the work. The only time you spend cooking is for about 10 minutes to prep the food. If you don’t have or need a new sheet pan, we recommend our Good Cook® essential sheet pan.
When you’re ready to get cooking, preheat the oven to 350 degrees Fahrenheit and line your sheet pan with parchment paper. We need a large cooking area for the food, so opt for at least a 9 x 13 inch sheet pan. You need to give your food enough space to cook evenly in the oven and on the sheet pan. Slice some zucchini and place it onto the lined sheet pan first. Arrange them and sprinkle with garlic powder, salt, and pepper. For the pesto, place the arugula, macadamia nuts, and extra virgin olive oil into a blender or food processor. Then, blend the ingredients on high until smooth. You may need to add some extra virgin olive oil as needed to meet the desired consistency. Bring the shrimp and pesto together by tossing them in a mixing bowl together. Remember to save one-quarter of the pesto for the shrimp once it cooks. Now that our shrimp is nicely coated with pesto, arrange them in an even layer on the sheet pan with the zucchini and squash. Bake your sheet pan arugula pesto shrimp for 22 minutes until the shrimp turns pink.
Sheet pan arugula pesto shrimp meal prep fits adequately in a one compartment meal prep container. Arrange the zucchini and shrimp in layers before you can put the extra pesto on the shrimp as you desire.
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