Cook your base: Make rice, quinoa, or cauliflower rice. Season lightly with salt and a drizzle of olive oil. Fluff and set aside.

Prep the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon olive oil, 1/2 teaspoon paprika, a big pinch of salt, and black pepper. Dry shrimp sear better and don’t steam.

Blanch or roast the veggies: For quick blanch: Simmer broccoli or asparagus in salted water 2–3 minutes until crisp-tender. Drain and rinse under cold water.

For roasted: Toss with olive oil, salt, and pepper. Roast at 425°F (220°C) for 12–15 minutes.

Sauté the garlic: Heat a large skillet over medium. Add 1 tablespoon olive oil and 3 tablespoons butter. When melted and foamy, add minced garlic. Cook 30–60 seconds until fragrant, not browned.

Cook the shrimp: Add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque. Work in batches if needed to avoid overcrowding.

Deglaze and brighten: Add lemon zest and a squeeze of lemon juice. If the pan looks dry, add a splash of broth to create a light sauce. Toss shrimp to coat.

Add parmesan and parsley: Remove pan from heat. Sprinkle in the parmesan and half the parsley, plus a pinch of red pepper flakes if using. Toss gently until the cheese melts into the sauce. Taste and adjust salt, pepper, and lemon.

Assemble bowls: Divide base among four meal prep containers. Add veggies to one side. Top with shrimp and spoon any pan sauce over the top.

Finish and cool: Sprinkle remaining parsley. Let containers cool, lids off, for 15–20 minutes before sealing and refrigerating.