Posted on Leave a comment

Tropical Kani Cucumber Salad

kani cucumber salad with seaweed wraps

This Tropical Kani Cucumber Salad is the ultimate flavor vacation in a bowl—cool, crunchy cucumber, sweet mango, and savory crab tossed in a creamy-spicy dressing that hits all the right notes. It’s light, protein-packed, and perfect for meal prep.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 293kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 953mg | Potassium: 214mg | Fiber: 2g | Sugar: 11g | Vitamin A: 638IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg

kani cucumber salad with seaweed wraps
kani cucumber salad with seaweed wraps

Tropical Kani Cucumber Salad

This refreshing no-cook Tropical Kani Cucumber Salad combines sweet mango, crisp cucumber, and shredded crab in a creamy, spicy dressing.
No ratings yet
Prep Time 10 minutes
Cook Time 0 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 293 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 6 oz imitation crab meat (julienne cut)
  • 1/2 cucumber (julienne cut)
  • 1/2 mango (julienne cut)
  • 3 tablespoons mayonaise
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 tablesoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions
 

  • Peel and slice the cucumber in half lengthways and slice into julienne thin strips.
  • Use your fingers to gently pull apart the imitation crab into strips like string cheese or use your knife to slice them into thin strips.
  • Peel the mango and cut it into thin slices. Repeat until you reach the core of the mango. Stack the slices together and cut into thin strips.
  • In a mixing bowl, whisk together the mayo, sriracha, soy sauce, rice vinegar, and sesame oil until creamy and smooth. Add your cucumber, crab, and mango. Toss until everything is coated in that dreamy spicy dressing.
  • Sprinkle with sesame seeds for crunch and refrigerate until chilled and ready to eat. Serve with seaweed snacks or rice paper wraps for a sushi-inspired lunch.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 293kcalCarbohydrates: 25gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 18mgSodium: 953mgPotassium: 214mgFiber: 2gSugar: 11gVitamin A: 638IUVitamin C: 26mgCalcium: 29mgIron: 1mg

The PrepYoSelf Newsletter

Why This is Great for Meal Prep

  • No Cooking Required: Skip the stove and oven—this recipe comes together with zero heat. Just slice, mix, chill, and you’re done! Perfect for hot days or when you want to keep things easy.
  •  Bursting with Fresh, Tropical Flavor: Sweet mango, cool cucumber, and savory crab create a juicy, refreshing combo that wakes up your taste buds with every bite. It’s like a tropical getaway in a meal prep container!
  • Fast & Fuss-Free: Ready in under 15 minutes from start to fridge. When your schedule’s packed, this quick chop-and-mix salad keeps your meals delicious and efficient.
  •  Meal Prep-Friendly: It holds up well in the fridge for a few days, making it a great grab-and-go lunch or snack. Just toss before serving and enjoy that same flavor-packed crunch.
  •  Balanced and Flavorful: You’ve got protein from the crab, fiber and hydration from cucumber, natural sweetness from mango, and a creamy-spicy dressing that brings it all together—hello, flavor harmony!
  • Light but Satisfying: It’s not heavy, but it still fills you up thanks to the creamy dressing and crab meat. A great option when you want something refreshing yet substantial.
  • Customizable & Fun to Eat: Wrap it in rice paper, spoon it into lettuce cups, or enjoy with seaweed sheets. Add avocado, carrots, or even edamame. The possibilities are endless—and delicious.

Ingredient Breakdown: Why This is Great for Meal Prep

  • Imitation Crab (Kani) – Adds a mildly sweet, savory protein that’s pre-cooked and easy to shred—perfect for no-cook meals
  • Cucumber – Brings crisp texture and a refreshing, hydrating crunch that balances out the richness of the dressing
  • Mango – Adds natural sweetness and a tropical twist that pairs beautifully with the savory and spicy elements
  • Mayonnaise – Provides a creamy, smooth base that binds everything together and adds richness without overpowering
  • Sriracha – Delivers a gentle kick of heat and depth, making the dressing bold and crave-worthy
  • Soy Sauce – Adds umami and saltiness to balance the sweet and creamy components of the salad.
  • Rice Vinegar – Offers a light tang that cuts through the mayo, brightening the overall flavor
  • Sesame Oil – Adds a warm, nutty aroma and smooth finish that ties in the Asian-inspired elements
  • Sesame Seeds – Provide a subtle crunch and a toasty flavor that enhances both taste and presentation.
kani cucumber salad with seaweed wraps

How to Make Kani Cucumber Salad

  1. Prepare the cucumber: Start by peeling half of a cucumber. Slice it in half lengthwise, then use a sharp knife to cut each half into thin matchstick-sized strips (this is called a julienne cut).
  2. Shred the imitation crab: Take your 6 oz of imitation crab meat and either gently pull it apart with your fingers—like string cheese—or use a knife to cut it into thin strips.
  3. Cut the mango: Peel half of a ripe mango and carefully slice the fruit away from the core. Stack the slices and cut them into thin, julienned strips.
  4. Make the dressing: In a separate mixing bowl, whisk together ¼ cup of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until smooth and creamy.
  5. Combine and mix: Add the cucumber, crab, and mango into the bowl with the dressing. Use tongs or a spoon to gently toss everything together until all the ingredients are well-coated.
  6. Add the finishing touch: Sprinkle in 1 teaspoon of sesame seeds and give it one final toss for even distribution.
  7. Chill and serve: For best results, cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors blend. Enjoy it cold, either on its own, wrapped in seaweed snacks, or served in rice paper wraps.

kani cucumber salad

Meal Prep Pairing Tips:

  • Add avocado – Dice half an avocado and gently fold it in for extra creaminess and healthy fats.
  • Include shredded carrots – Add color, crunch, and a subtle sweetness by tossing in julienned or shredded carrots.
  • Top with sliced green onions – Sprinkle green onions for a fresh, slightly sharp finish.
  • Spice it up – Add a dash of chili flakes or a bit more sriracha for extra heat.
  • Add to a bento box – Pair with edamame, fruit, and rice for a balanced, colorful lunch.
  • Serve over jasmine rice or sushi rice – Turn it into a poke-style bowl for a more filling meal.
  • Top it on a salad mix – Layer it over spring mix or shredded cabbage for extra greens.
  • Side with miso soup – Enjoy it alongside a warm cup of miso for a comforting, well-rounded meal.
kani cucumber salad with seaweed wraps

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

You Might Also Like

Frequently Asked Questions

How long does this kani salad last in the fridge?

It stays fresh for up to 3 days in an airtight container. Just give it a quick toss before serving.


What kind of mango should I use?

Use a ripe mango that gives slightly when squeezed. Ataulfo or honey mangos are especially sweet and easy to slice.


What if I don’t have rice vinegar?

You can substitute with apple cider vinegar or white wine vinegar—just start with a little less and taste as you go.

Posted on Leave a comment

Filipino Grilled Adobo Chicken Thighs (Meal Prep Style!

grilled chicken with pineapple and jicama salsa

Let’s talk flavor, summer, and Filipino comfort food… all in one grilled, juicy bite.

If you’re ready to shake up your meal prep with something new, vibrant, and deliciously crave-worthy—this Grilled Adobo Chicken Thighs recipe is it. Inspired by the classic Filipino chicken adobo but with a smoky grilled twist, this is your ticket to summer flavor with the added bonus of being easy, affordable, and totally meal-prep approved.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 507kcal | Carbohydrates: 13g | Protein: 32g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 2462mg | Potassium: 509mg | Fiber: 1g | Sugar: 7g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

grilled chicken with pineapple and jicama salsa

grilled chicken with pineapple and jicama salsa

Filipino Grilled Adobo Chicken Thighs

A smoky, tangy twist on the Filipino classic, this Grilled Adobo Chicken is a bold, protein-packed recipe perfect for summer meal prep.
No ratings yet
Prep Time 1 hour
Cook Time 20 minutes
Course dinner
Cuisine American
Servings 2
Calories 507 kcal

Equipment

  • mixing bowl
  • indoor grill pan

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons garlic paste
  • 1 tablespoon brown sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 bay leaves
  • 1 tablespoon olive oil (or cooking spray)

Instructions
 

  • Mix the Marinade: In a small bowl, whisk together vinegar, soy sauce, fish sauce, garlic paste, brown sugar, black pepper, and cornstarch. This is your flavor bomb.
  • Marinate the Chicken: Place chicken thighs in a mixing bowl, pour in the marinade, and toss in the bay leaves. Cover with plastic wrap and refrigerate for 1 hour max. (Pro tip: don’t go over—this marinade is punchy and acidic and can toughen the meat if left too long.)
  • Prep for the Grill: Remove chicken from marinade and pat dry with a paper towel. Rub or spray with olive oil for that perfect grilled finish.
  • Grill It Up: Heat an indoor grill pan (or fire up your outdoor grill!) on high heat. Grill chicken for 6–7 minutes per side, or until internal temp hits 165°F. You’re aiming for juicy centers and a slight char on the outside.
  • Serve + Store: Let cool before slicing for meal prep containers. Pair with garlic rice, grilled veggies, or even a mango salad for a full-on summer vibe.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 507kcalCarbohydrates: 13gProtein: 32gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 167mgSodium: 2462mgPotassium: 509mgFiber: 1gSugar: 7gVitamin A: 143IUVitamin C: 5mgCalcium: 59mgIron: 2mg

Why This Grilled Adobo Chicken is a Meal Prep Win:

  • Bold Flavor Without the Fuss: You get big adobo taste without stewing for hours.
  • Perfectly Grilled for Summer: It’s smoky, savory, and made for warm-weather meals.
  • Protein-Packed: Chicken thighs are juicy, flavorful, and rich in protein to keep you fueled.
  • Budget-Friendly: Uses simple, pantry-staple ingredients—no fancy store trips required.
  • Travel to the Philippines Without Leaving Your Kitchen: Get a taste of Filipino cuisine with zero passport needed.
  • Easy to Pair: Works with rice, quinoa, grilled corn, or salad—mix it up all week.
  • Freezer-Friendly: Cook, cool, and freeze for later. You’ll thank yourself midweek.

The PrepYoSelf Newsletter

Flavor profile

We’re blending salty, tangy, umami-rich magic with pantry staples like soy sauce, vinegar, and garlic for a marinade that hits all the right notes. Traditionally, adobo is simmered low and slow—but this grilled version brings those iconic flavors to life with a smoky char and juicy bite that’s perfect for warmer weather. It’s a true summer remix of a Filipino classic.

grilled chicken with pineapple and jicama salsa

The Cooking Technique:

  1. Make the Marinade: In a small mixing bowl, combine the vinegar, soy sauce, fish sauce, garlic paste, brown sugar, and black pepper. Stir well until the sugar dissolves. This will be your marinade—rich in savory, tangy, and umami flavors.
  2. Marinate the Chicken: Place the chicken thighs in a larger bowl or container. Pour the marinade over the chicken and add the bay leaves. Use clean hands or tongs to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for no more than 1 hour. (Tip: Don’t marinate longer—because of the vinegar, it can make the chicken tough if left too long.)
  3. Prep for Grilling: After marinating, remove the chicken from the bowl and discard the marinade. Use paper towels to gently pat the chicken dry—this helps get a better sear. Lightly coat each piece with olive oil or spray both sides with cooking spray to prevent sticking on the grill.
  4. Grill the Chicken: Heat an indoor grill pan (or an outdoor grill) over high heat until it’s nice and hot. Place the chicken on the grill and cook for about 6 to 7 minutes per side, or until the chicken is nicely browned with grill marks. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F in the thickest part.
  5. Cool and Store: Let the chicken rest for a few minutes before slicing. This helps keep it juicy. Serve right away or portion it into meal prep containers with your favorite sides like rice, grilled veggies, or salad.

grilled chicken

Meal Prep Pairing Tips:

  • Garlic Rice – A classic Filipino side! Sauté minced garlic in a little oil before adding cold cooked rice for a delicious, savory pairing.
  • Grilled Veggie Medley – Think bell peppers, zucchini, onions, and mushrooms—grilled alongside the chicken to save time.
  • Cucumber Mango Salad – A fresh, tropical twist that balances the saltiness of the chicken with sweetness and crunch.
  • Pickled Vegetables – Try atchara (Filipino pickled green papaya) or quick pickled red onions for a zingy contrast.
  • Fried or Boiled Egg – Adds extra protein and richness to your meal prep box
  • Fresh Lime or Calamansi Wedges – A squeeze right before eating brightens up the whole dish
  • Crushed Peanuts or Toasted Sesame Seeds – Sprinkle on top for texture and flavor.

Similar Recipes

bean and corn taco

Vegetarian Black Bean and Corn Soft Tacos

chicken salad

Oven Baked Honey Mustard Glazed Chicken Salad

balsamic chicken salad

Oven Baked Balsamic Chicken Salad with Strawberries

You Might Also Like

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well too, but keep an eye on the cook time—it dries out faster. Consider slicing the breasts in half lengthwise for even cooking, and aim for an internal temp of 165°F.


Can I cook this without a grill or grill pan?

Absolutely. You can pan-sear the chicken in a skillet over medium-high heat (about 6–7 minutes per side) or bake it at 400°F for about 20–25 minutes. You’ll miss the grill marks, but not the flavor!


What if I don’t have fish sauce?

You can skip it or substitute with more soy sauce plus a dash of Worcestershire sauce. It won’t be quite as authentic, but it’ll still taste great!

Posted on Leave a comment

Filipino Flavor, Air Fryer Style: Bistek Tagalog-Inspired Steak Bites for Meal Prep!

Steak Bites and Sliced Red onions with jicama slaw

Hey friends! If you’re looking to shake up your weekly meal prep with BIG flavor and minimal effort, I’ve got just the thing: Air Fryer Steak Bites inspired by the bold, tangy, and savory flavors of Filipino bistek tagalog! This twist on a classic dish gives you tender, juicy steak cubes with that signature calamansi-soy-garlic kick and caramelized red onions—all made quick and easy in the air fryer!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 353kcal | Carbohydrates: 11g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 2261mg | Potassium: 786mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 4mg

Steak Bites and Sliced Red onions with jicama slaw

Steak Bites and Sliced Red onions with jicama slaw

Air Fryer Steak Bites (Filipino Bistek Inspired)

These Air Fryer Bistek Steak Bites bring bold Filipino flavor to your weekly meal prep with simple ingredients!
No ratings yet
Prep Time 1 hour
Cook Time 10 minutes
Course dinner
Cuisine Asian
Servings 2
Calories 353 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Air Fryer

Ingredients
  

  • 12 oz sirloin steak (cut into 1 inch cubes)
  • 2 tablespoons garlic paste
  • 1/3 cup soy sauce
  • 3 pieces calamansi (or lemon juice)
  • 1/2 teaspoon pepper
  • 1/2 red onion (siced into rings)
  • 1 tablespoon olive oil (or cooking spray)

Instructions
 

  • Make the marinade: In a small bowl, combine garlic paste, soy sauce, calamansi (or lemon) juice, and pepper.
  • Marinate the steak: Toss steak cubes in a bowl with the marinade. Cover and refrigerate for 1 hour to let the flavors soak in.
  • Prep to cook: After marinating, remove the steak cubes and pat them dry with paper towels to help them get a nice sear. Preheat your air fryer to 400°F.
  • Load the air fryer: Arrange steak cubes and sliced onions on your air fryer tray. Spray or drizzle with olive oil.
  • Serve it up: Enjoy as-is, or pair with garlic rice, quinoa, sautéed green beans, or even a side salad for a balanced meal!

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 353kcalCarbohydrates: 11gProtein: 43gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 2261mgPotassium: 786mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 13mgCalcium: 92mgIron: 4mg

Why These Air Fryer Steak Bites Are Meal Prep GOLD:

  • Quick cook time – Just 10 minutes in the air fryer and you’re done!
  • Marinate in advance – Do it the night before, and all that flavor just gets better.
  • Balanced macros – Lean protein, healthy fats, and low-carb friendly depending on your sides.
  • Freezer-friendly – Store leftovers in freezer-safe containers and reheat when you need them.
  • Budget-friendly – Cheaper than takeout and uses simple pantry staples.
  • Easy portion control – Steak bites make it easy to pre-portion meals for the week.
  • Filipino flavor fix – A delicious way to stay connected to heritage or explore new cuisines!

The PrepYoSelf Newsletter

Bistek Tagalog is traditionally made with thin slices of beef simmered in soy sauce, calamansi (our tiny but mighty Filipino citrus fruit), garlic, and heaps of onions. It’s a nostalgic comfort food in many Filipino homes (mine included!). But in this version, we’re turning those same flavors into air-fried steak bites that are perfect for meal prep—still satisfying, but faster and a little lighter. 

    Steak Bites and Sliced Red onions

    How to Meal Prep Filipino “Bistek” Steak Bites

    1. Make the marinade: In a small bowl, stir together the garlic paste, soy sauce, calamansi juice (or lemon juice), and ground pepper until well combined.
    2. Marinate the steak: Place the steak cubes in a medium mixing bowl. Pour the marinade over the steak and mix to coat each piece evenly. Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate for at least 1 hour. This helps the steak absorb all the delicious flavors.
    3. Prepare for cooking: After marinating, remove the steak from the bowl and lay the pieces on a few paper towels. Gently pat them dry—this helps them brown better in the air fryer instead of steaming.
    4. Preheat your air fryer: Set your air fryer to 400°F (about 200°C) and let it preheat for a few minutes. Meanwhile, slice your red onion into thin rings.
    5. Arrange in the air fryer: Place the steak bites and onion rings in a single layer on the air fryer basket or tray. Spray lightly with cooking spray or drizzle with olive oil to help them crisp up and prevent sticking.
    6. Air fry: Cook the steak and onions for 8–10 minutes total. At the halfway point (around 4–5 minutes), open the air fryer and gently shake the basket or use tongs to flip the pieces for even cooking. The steak should be browned on the outside and cooked to your preferred doneness.
    7. Serve and enjoy: Let the steak bites rest for a minute or two after cooking, then serve them hot with your favorite sides like rice, salad, or veggies.

    Steak Bites and Sliced Red onions with jicama slaw

    Meal Prep Pairing Tips

    • Pair with garlic cauliflower rice and steamed broccoli for a low-carb option.
    • Serve over brown rice and top with a fried egg for a hearty lunch.
    • Add to a salad with tomatoes, cucumber, and a calamansi vinaigrette.
    • Serve with a refreshing slaw with jicama, bell peppers, and tomatoes.
    • Tuck into a whole wheat wrap with fresh greens and a drizzle of Greek yogurt.
    • Mix with stir-fried bell peppers for a quick rice bowl.
    • Eat cold with a squeeze of lime and avocado for a quick protein-packed snack.
    • Portion into bento boxes with pickled veggies for a fun meal prep twist!

    Steak Bites and Sliced Red onions with jicama slaw

    Similar Recipes

    sweet potato blt

    Sweet Potato BLT Sandwich

    balsamic chicken salad

    Oven Baked Balsamic Chicken Salad

    chicken salad

    Oven Baked Honey Mustard Glazed Chicken Salad

    You Might Also Like

    Frequently Asked Questions

    Can I use a different cut of steak for this recipe?

    Yes! Ribeye or NY strip works too—just trim the fat and cube it up.


    Can I use bottled calamansi juice?

    Absolutely! Look for it in Asian or Filipino markets. Lemon juice also works as a backup.


    How long can I store it?

     In the fridge: up to 4 days. In the freezer: up to 2 months. Reheat in the air fryer or skillet!

    Posted on Leave a comment

    Tropical Jicama Pineapple Salsa: Your New Favorite Refreshing Summer Topping

    Jicama Pineapple Salsa

    If you’re craving something bright, crisp, and totally addictive to level up your summer meals, this Jicama Pineapple Salsa is about to be your go-to. It’s juicy, crunchy, zesty, and just what you need when the heat is on and you’re firing up the grill. This isn’t your average salsa—this is a tropical twist that brings island vibes with every bite.

    Let’s dive into how ridiculously easy and flavor-packed this salsa is, plus all the reasons why it deserves a front-row spot in your weekly meal prep lineup!

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 0.4mg

    Jicama Pineapple Salsa

    Jicama Pineapple Salsa

    Tropical Jicama Pineapple Salsa

    This vibrant jicama pineapple salsa combines crisp jicama, sweet pineapple, and zesty lime for a refreshing, easy-to-make summer topping.
    No ratings yet
    Prep Time 4 minutes
    Course Side Dish
    Cuisine American, Asian, Caribbean, Latin
    Servings 4
    Calories 40 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

    • 1 cup jicama (peeled and diced)
    • 1 cup pineapple (peeled and diced)
    • 1 shallot (peeled and thinly sliced)
    • 1/4 cup cilantro (chopped)
    • 2 tablespoons lime juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions
     

    • Wash and prep your ingredients. Rinse everything clean and get your cutting board ready.
    • Dice the jicama into small, bite-sized cubes. This root veggie is super crisp and brings that refreshing crunch.
    • Dice the pineapple into similar-sized pieces for a juicy, tropical punch.
    • Thinly slice the shallot—this adds a mild, sweet zing that balances out the sweetness.
    • Roughly chop the cilantro for that pop of herbaceous freshness.
    • Combine it all in a mixing bowl. Toss in the jicama, pineapple, shallots, and cilantro.
    • Drizzle with lime juice, sprinkle with salt and pepper, and mix it all up until well combined.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

    Nutrition

    Calories: 40kcalCarbohydrates: 10gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 148mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 103IUVitamin C: 29mgCalcium: 14mgIron: 0.4mg

    Why You’ll Love This Salsa

    • It’s a flavor explosion. Sweet pineapple, crisp jicama, zingy shallots, and bright lime juice? Say no more.
    • It’s a tropical take on your usual salsa. Forget tomatoes—this mix is beachy, juicy, and unexpected in the best way.
    • Perfect for grilling season. Pile it on top of grilled chicken, shrimp, fish tacos, or even steak. It cuts through the richness and adds that wow factor.
    • No cooking required. Seriously. Just chop, mix, and go. Who wants to be stuck over a stove in the summer?
    • Meal prep friendly. It keeps beautifully in the fridge for a few days, and honestly, it gets even better as it sits.
    • Versatile and fun. Use it as a topping, a side, or even as a dip with chips.
    • Low-effort, high-reward. This is one of those recipes that makes you feel like a kitchen rockstar with barely any effort.

    The PrepYoSelf Newsletter

    Ingredient Breakdown

    • Jicam: This crunchy, juicy root veggie is the unsung hero of the salsa world. It has a mild, slightly sweet flavor that’s like a cross between an apple and a water chestnut. Jicama’s crisp texture gives the salsa that satisfying bite and keeps it light and refreshing—perfect when you want a crunchy contrast to grilled or rich foods. Plus, it’s super hydrating, which is an added bonus on hot days!
    • Pineapple: The tropical twist you didn’t know you needed! Pineapple brings natural sweetness and juiciness that brightens up the whole salsa. It balances the savory and sharp notes with its fresh, fruity pop. The acidity in pineapple also helps to tenderize and blend flavors, making every bite taste like a mini vacation.
    • Shallot: These little alliums add a mild onion flavor with a touch of sweetness and subtle sharpness. Unlike regular onions, shallots are less pungent and more delicate, so they complement the sweet pineapple and crisp jicama without overpowering them. The thin slices also add a nice textural contrast.
    • Cilantro: Cilantro brings that fresh, herbaceous zing that lifts the entire salsa. It adds a bright green note that complements the citrusy lime juice and ties together the sweetness and crunch with a fresh, almost citrus-like aroma. If you’re a cilantro fan, this herb will make the salsa feel vibrant and alive.
    • Lime Juice: This is the magic binder! Lime juice adds zesty acidity that wakes up all the flavors. It brightens the sweetness of the pineapple, sharpens the shallots, and gives the jicama an extra punch. Lime juice also helps balance the saltiness and pepper for a perfectly harmonious taste.
    • Salt and Pepper: These simple seasonings bring everything together by enhancing the natural flavors of the ingredients. Salt intensifies the sweetness of pineapple and the crispness of jicama, while pepper adds a subtle kick that keeps the salsa from tasting flat or one-dimensional.

    Jicama Pineapple Salsa

    How to make Jicama Pineapple Salsa

    1. Wash all your ingredients thoroughly. Rinse the jicama, pineapple, shallot, and cilantro under cold running water to make sure they’re clean
    2. Peel the jicama carefully. Use a vegetable peeler or a small knife to remove the tough outer skin. Then, place the peeled jicama on a cutting board and dice it into small, even cubes about half an inch in size. This helps the pieces cook evenly and makes the salsa easier to eat
    3. Peel the pineapple. Cut off the top and bottom, then stand it upright and carefully slice off the skin in strips, removing the “eyes” (the brown spots) as you go. Dice the pineapple into pieces roughly the same size as the jicama cubes
    4. Prepare the shallot. Peel off the papery outer layer. Slice the shallot in half lengthwise, then lay the flat side down and slice it thinly from root to tip. Thin slices will help the shallot blend nicely into the salsa without overpowering it
    5. Chop the cilantro. Gather the cilantro leaves into a small bunch, then roughly chop them with a knife. You don’t need tiny pieces—just enough to spread the fresh flavor evenly
    6. Combine all ingredients in a mixing bowl. Add the diced jicama, pineapple, sliced shallot, and chopped cilantro
    7. Add the lime juice. Squeeze fresh lime juice over the mixture. The acidity will brighten all the flavors
    8. Season with salt and pepper. Start with a little—about a quarter teaspoon each—and adjust to taste. Mix everything well using a spoon or spatula until all ingredients are evenly coated
    9. Taste and adjust. Give it a quick taste and add more lime juice, salt, or pepper if you think it needs a little extra zing
    10. Serve immediately or chill. You can enjoy the salsa right away or cover and refrigerate it for 30 minutes to an hour to let the flavors meld.

    Jicama Pineapple Salsa

    Meal Prep Pairing Tips:

    • Pair the salsa with grilled chicken for a light and zesty protein boost.
    • Top fish tacos with the salsa to add a crunchy, tropical twist.
    • Serve alongside pulled pork sandwiches for a fresh contrast to the rich meat.
    • Add it as a topping on turkey or veggie burgers to brighten up your meal.
    • Use it as a side salad with grilled shrimp for a quick, flavorful lunch.
    • Mix into grain bowls with quinoa or brown rice for added crunch and flavor.
    • Enjoy it as a refreshing condiment with spicy grilled sausages to cool things down.

    Jicama Pineapple Salsa

    Similar Recipes

    shrimp kebab

    Air Fryer Shrimp and Pineapple Kebabs

    shrimp and corn

    Sheet Pan Shrimp with Cauliflower and Corn

    salmon salad

    Salmon Salad Stuffed Avocado

    You Might Also Like

    Frequently Asked Questions

    What is jicama, and where can I find it?

    Jicama is a crunchy, slightly sweet root vegetable often called Mexican turnip or yam bean. You can find it in most grocery stores, usually in the produce section near other root vegetables or in the international aisle.


    Can I substitute any ingredients?

    You can swap cilantro for parsley if you’re not a fan, and lime juice can be replaced with lemon juice for a slightly different citrus flavor. Avoid substituting jicama, as its unique crunch is key to the dish.


    Can I use canned or frozen pineapple instead of fresh?

    Fresh pineapple works best for texture and flavor, but if you use canned or frozen, drain it well to avoid adding extra liquid that could make the salsa soggy.

    Posted on Leave a comment

    Zesty Jicama Pepper Slaw: Your New Favorite Summer Sidekick

    Jicama Bell Pepper Slaw

    Hey meal prep friends! If you’re anything like me, you’re already dreaming of warm summer nights, backyard grills firing up, and colorful meals that taste as good as they look. Well, let me introduce you to your new favorite summer side dish: Jicama Pepper Slaw!

    This slaw is crisp, light, citrusy, and absolutely bursting with flavor—and it takes no time to throw together. With just a handful of fresh ingredients and a squeeze of lime, you’ve got a show-stopping side that pairs beautifully with grilled chicken, shrimp skewers, black bean burgers, or even your go-to tacos.

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 149mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 30mg | Calcium: 9mg | Iron: 0.3mg

    Jicama Bell Pepper Slaw

    Jicama Bell Pepper Slaw

    Zesty Jicama Pepper Slaw

    This refreshing jicama pepper slaw is a crisp, citrusy summer side dish that adds vibrant flavor and crunch to any grilled or plant-based meal.
    No ratings yet
    Prep Time 10 minutes
    Course Side Dish
    Cuisine American, Asian, Caribbean, Latin
    Servings 4
    Calories 22 kcal

    Equipment

    • knife
    • mandolin slicer
    • cutting board
    • mixing bowl

    Ingredients
      

    • 1 cup jicama (peeled and julienne cut)
    • 2 mini yellow bell peppers (thinly sliced)
    • 1 Roma tomato (diced)
    • 1/4 cup cilantro (chopped)
    • 3 tablespoons lime juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions
     

    • Prep the produce: Give everything a good wash. Peel the jicama and shred it using a mandoline with a julienne blade or a julienne peeler.
    • Slice & dice: Cut your bell peppers in half, remove the seeds, and slice them thin. Dice your tomato and roughly chop the cilantro.
    • Mix it all up: Toss everything into a large mixing bowl. Drizzle on the lime juice, sprinkle with salt and pepper, and give it a solid stir until everything’s combined and coated.
    • Chill (literally): Pop it in the fridge for 10-15 minutes to let those flavors mingle—or eat it right away if you can’t wait!

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

    Nutrition

    Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 149mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 648IUVitamin C: 30mgCalcium: 9mgIron: 0.3mg

    Reasons This Slaw is Your Summer Meal Prep MVP:

    • Crunchy + Juicy = Total Texture Win: That jicama brings the crunch, the peppers add sweetness, and the tomato adds a touch of juiciness—talk about the dream team.
    • Pairs With Everything: Whether you’re grilling steak, baking salmon, or air-frying tofu, this slaw fits right in. It’s a neutral-but-zesty side that complements without overpowering.
    • Zero Mayo, All the Flavor: Unlike creamy slaws, this one keeps it fresh and light with citrus and herbs—so it holds up in the heat and doesn’t weigh you down.
    • Meal Prep Friendly: This slaw holds up beautifully in the fridge for 2-3 days, so go ahead and double the batch. Toss it into your meal prep containers and thank yourself later.
    • Vibrant + Eye-Catching: Between the jicama, golden peppers, bright tomato, and green cilantro, this dish looks like summer in a bowl. It’ll make any plate pop.
    • Hydrating & Light: Jicama is naturally high in water and fiber, making it super refreshing. It’s like edible air-conditioning on a hot day.
    • Quick, Easy, No Fuss: Minimal chopping, no stove or oven required, and no complicated steps—just chop, toss, and enjoy.

    The PrepYoSelf Newsletter

    Ingredient Breakdown: Why This Slaw Just Works

    • Jicama: The crunch factor-Jicama is like a crisp apple with a neutral, slightly sweet flavor. It’s super hydrating and adds a refreshing bite to the slaw without competing with the other ingredients. It’s the base that soaks up the lime juice and ties everything together.
    • Mini Yellow Bell Peppers: Sweet and sunny-These beauties are sweet, colorful, and bring a gentle pop of brightness to the mix. Yellow bell peppers have less bite than green ones, so they blend beautifully without overpowering the dish.
    • Roma Tomato: Juicy freshness-Roma tomatoes are less watery than other varieties, which makes them great for slaws and salads. They add a mellow acidity and that familiar tomato flavor we all love.
    • Cilantro: Herbaceous brightness
      Cilantro brings a citrusy, slightly peppery punch that lifts the entire slaw. It adds depth and rounds out the raw veggie flavors with something a little more complex.
    • Lime Juice: Zing and zip- Fresh lime juice is the magic ingredient. It adds acidity, acts as a natural preservative, and enhances the flavor of every other ingredient.

    Jicama Bell Pepper Slaw

    How to Make Jicama Pepper Slaw

    1. Wash and prep all your ingredients. Rinse the jicama, bell peppers, tomato, and cilantro under cold water to remove any dirt or residue. Pat everything dry with a clean towel or paper towel.
    2. Peel and cut the jicama. Use a vegetable peeler or a sharp knife to remove the brown outer skin of the jicama. Once peeled, slice the jicama into thin rounds or slabs. Then, cut those into matchstick-size strips using a mandoline with a julienne blade, or a julienne peeler. If you don’t have either, a sharp knife will work too—just aim for thin, even strips.
    3. Slice the bell peppers. Cut off the tops and bottoms of the mini bell peppers. Slice them in half lengthwise and gently pull out the seeds and white inner ribs. Lay each half flat and slice into very thin strips for a nice crunch and texture.
    4. Dice the tomato. Cut the tomato in half, scoop out some of the seeds if you want less moisture, then dice it into small, bite-sized chunks.
    5. Chop the cilantro. Gather the cilantro into a bunch, then use a sharp knife to roughly chop the leaves and tender stems. Don’t worry about making it perfect—just aim for even pieces.
    6. Combine everything. In a large mixing bowl, add the jicama, sliced peppers, diced tomato, and chopped cilantro.
    7. Dress the slaw. Drizzle the fresh lime juice evenly over the veggies. Sprinkle with salt and pepper. Use a large spoon or salad tongs to toss everything together until all the ingredients are evenly coated and well mixed
    8. Let it chill (optional). For the best flavor, cover the bowl and let the slaw sit in the fridge for 10–15 minutes to allow the flavors to come together. But if you’re in a rush—go ahead and dig in right away!

    Jicama Bell Pepper Slaw

    Meal Prep Pairing Tips:

    • This slaw makes the perfect crisp, tangy side to grilled proteins like citrus-marinated chicken, blackened fish, shrimp skewers, or smoky tofu steaks
    • For a plant-based meal prep, serve it alongside black beans and quinoa or tuck it into tacos with avocado and a squeeze of lime
    • To liven it up even more, toss in thinly sliced red onion for a sharp bite
    • Add shredded red cabbage for extra crunch and vibrant color
    • Sprinkle in crumbled cotija or feta cheese for a creamy, salty kick
    • For a tropical twist, stir in diced mango or pineapple to complement the citrusy lime and peppery cilantro
    • It’s also delicious layered into a wrap or bowl with rice, beans, grilled meat, and a drizzle of chipotle mayo or jalapeño yogurt sauce for added flavor.

    Jicama Bell Pepper Slaw

    Similar Recipes

    shrimp kebab

    Air Fryer Shrimp and Pineapple Kebabs

    shrimp and corn

    Sheet Pan Shrimp with Cauliflower and Corn

    salmon salad

    Salmon Salad Stuffed Avocado

    You Might Also Like

    Frequently Asked Questions

    How long does this slaw last in the fridge?

     It stays fresh and crunchy for up to 3 days in an airtight container. The lime juice helps preserve the texture and flavor.


    What if I don’t have jicama?

    You can substitute with shredded green apple, cucumber, or even kohlrabi for a similar crunch and freshness.


    What’s the best way to cut jicama if I don’t have a mandoline or julienne peeler?

    Use a sharp knife to slice it into thin rounds, then stack and cut those into matchsticks. It takes a bit more time, but it works just as well.

    Posted on Leave a comment

    Thai-Style Turkey Burger Patties

    turkey burger patties with tomato and basil leave garnish

    Let me introduce you to your new go-to flavor bomb: Thai-Style Turkey Burger Patties—packed with vibrant veggies, Thai-inspired flavor, and a creamy, crave-worthy peanut sauce that will have you licking the container. Whether you’re a beginner in the kitchen or just tired of boring, dry turkey burgers, this recipe is here to rescue your meal prep game with bold flavor, juicy texture, and total versatility.

    So if you’re thinking, “Healthy food = bland,” let’s change that mindset with these patties.

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 171kcal | Carbohydrates: 10g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 521mg | Potassium: 343mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2195IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg

    turkey burger patties with tomato and basil leave garnish

    The PrepYoSelf Newsletter

    turkey burger patties with tomato and basil leave garnish

    Thai-Style Turkey Burger Patties

    This healthy Thai-style turkey burger patty recipe is perfect for high-protein meal prep, featuring bold flavors, easy ingredients, and low-carb options.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 20 minutes
    Course Main Course, main dish
    Cuisine Asian
    Servings 4
    Calories 171 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl
    • saute pan

    Ingredients
      

    Ground Turkey Burger and Ingredients

    • 8 oz ground turkey
    • 1/4 cup baby carrots (diced)
    • 1 red bell pepper (diced)
    • 3 garlic cloves (minced)
    • 1/4 cup Thai basil leaves (chopped)
    • 1/4 cup green onions (chopped)
    • 1 tablespoon olive oil (for sauteeing)

    Peanut Sauce

    • 1 tablespoon peanut butter
    • 2 tablespoons coconut milk
    • 1 tablespoon ginger paste
    • 1 teaspoon soy sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon honey
    • 1 teaspoon sriracha
    • 1 tablespoon lime juice

    Instructions
     

    • Make the Magic Sauce:  In a bowl or jar, whisk together the peanut butter, coconut milk, ginger paste, soy sauce, fish sauce, honey, sriracha, and lime juice. Stir until smooth and creamy. Half of this goes into the patties, and the rest becomes your dipping sauce.
    • Mix the Patties:  In a large bowl, combine the ground turkey, diced carrots, bell peppers, garlic, basil, and green onions. Pour in half the peanut sauce. Mix it all up using your hands or a fork (don't overwork it!) and form into 4 even-sized patties.
    • Cook to Perfection:
      Sautee Method: Heat olive oil in a pan over medium-high. Cook patties 4–5 minutes on each side until golden and cooked to 165°F inside.
      Grill Method: Preheat and grease the grill, then grill 4–5 minutes per side. Use a thermometer to nail the perfect temp.
    • Serve It Up: Eat them warm or prep for the week. Pop them into containers with burger buns, lettuce wraps, or over rice bowls. Drizzle with the extra sauce and you’ve got a Thai twist on your plate all week long

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

    Nutrition

    Calories: 171kcalCarbohydrates: 10gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 521mgPotassium: 343mgFiber: 1gSugar: 7gVitamin A: 2195IUVitamin C: 42mgCalcium: 24mgIron: 1mg

    Why These Turkey Patties are a Meal Prep Hero:

    • BIG Flavor, ZERO Boredom: Let’s be real—no one wants dry turkey anything. These patties are soaked in flavor thanks to the Thai-inspired peanut-lime-ginger combo. No bland bites here!
    • High Protein, Low Fuss: Each patty is protein-packed to keep you full and fueled. Perfect post-workout meal or afternoon pick-me-up. You’ll be flexin’ those lean gains in no time. 
    • Meal Prep Friendly: Make a batch on Sunday, and you’ve got lunch/dinner covered for days. They reheat like champs (no rubbery turkey here!).
    • Beginner-Friendly: No fancy kitchen gadgets. No culinary school required. If you can mix and flip, you can definitely make these.
    • Eye-Candy on a Plate: Bright red bell peppers, flecks of green basil and onion, and golden brown patties—these are the kind of meal prep containers that make you excited to eat lunch.
    • Ultra-Versatile: Throw them in a whole grain bun, lettuce wrap, rice bowl, or even sliced on top of a salad. Want it spicy? Add extra sriracha. Want it sweet? Drizzle more honey in the sauce. It’s your call.
    • Sneaky Veggie Boost: Packed with carrots, peppers, and green onions, you’re getting your veggies in without even trying. Bonus points for being family-friendly, too!

    turkey burger patties with tomato and basil leave garnish

    Ingredients You’ll Need:

    • Ground Turkey forms the protein-rich foundation of the patties, providing a lean, satisfying base that absorbs the bold Thai-inspired flavors from the herbs, vegetables, and sauce.
    • Diced Baby Carrots add subtle sweetness and a slight crunch, which balances the savory richness of the turkey and peanut sauce while keeping the patties moist and colorful.
    • Red Bell Pepper brings a naturally sweet, vibrant note that complements the carrots and contrasts beautifully with the heat and saltiness in the sauce.
    • Garlic deepens the savory flavor profile and enhances the umami from the soy and fish sauce, tying together the aromatic base of the patties.
    • Thai Basil introduces a slightly spicy, licorice-like freshness that brightens the overall flavor and balances the richness from the peanut butter and coconut milk.
    • Green Onions offer a light, zesty bite that cuts through the creamy sauce and rich turkey, adding a fresh pop that lifts each bite.
    • Olive Oil is used to sauté the patties to golden perfection, creating a lightly crisp exterior that contrasts with the juicy interior and locks in the layered flavors.
    • Peanut Butter forms the creamy backbone of the sauce, adding healthy fats and depth that pair beautifully with the lean turkey and aromatic veggies.
    • Coconut Milk smooths and softens the sauce with a hint of natural sweetness, balancing the spice of the sriracha and the boldness of the garlic and fish sauce.
    • Ginger Paste adds a warm, peppery zing that brightens the sauce and pairs seamlessly with the basil, green onions, and lime.
    • Soy Sauce contributes a salty umami base that enhances the flavor of the turkey and complements the sweetness of the carrots, peppers, and honey.
    • Fish Sauce brings authentic Thai character and deep savory flavor that intensifies the overall profile without overpowering the other ingredients.
    • Honey adds natural sweetness that offsets the heat and salt, working in harmony with the coconut milk and vegetables to create balance.
    • Sriracha delivers just the right amount of heat to energize the dish, pairing well with the ginger and garlic for a satisfying kick.
    • Lime Juice adds the essential acid that cuts through the richness of the sauce and refreshes each bite, enhancing the fresh herbs and crisp vegetables.

    turkey burger patties with tomato and basil leave garnish

    How to Meal Prep Ground Turkey Burger Patties

    1. Make the Peanut Sauce: Start by preparing the sauce that gives this dish its signature flavor. In a small bowl or jar, add 1 tablespoon of peanut butter, 2 tablespoons of coconut milk, 1 tablespoon of ginger paste, 1 teaspoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 teaspoon of sriracha, and 1 tablespoon of lime juice. Use a whisk or a fork to mix everything together until the sauce is smooth and creamy. Set this aside—you’ll use half for the patties and save the other half as a dipping sauce or drizzle.
    2. Mix the Patties: In a large mixing bowl, add 8 ounces of ground turkey, ¼ cup of diced baby carrots, 1 diced red bell pepper, 3 minced garlic cloves, ¼ cup of chopped Thai basil leaves, and ¼ cup of chopped green onions. Pour in half of the peanut sauce you made. Using clean hands or a fork, gently combine everything until evenly mixed. Don’t overmix—just enough so all the ingredients are distributed throughout the turkey.
    3. Form the Patties: Once the mixture is well combined, divide it into four equal portions. Shape each portion into a round, flat patty about ½ inch thick. This helps them cook evenly and hold their shape when cooking.
    4. Cook the Patties (Sauté or Grill): To sauté: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, gently place the patties in the pan. Cook each side for about 4 to 5 minutes, or until the patties are golden brown and cooked through. The inside should no longer be pink, and the internal temperature should reach 165°F : To grill: Preheat your grill to medium-high heat and make sure the grates are clean and lightly oiled to prevent sticking. Place the patties on the grill and cook for about 4 to 5 minutes on each side, flipping carefully with a spatula. Again, make sure the patties reach an internal temperature of 165°F to ensure they’re fully cooked.
    5. Serve and Enjoy: Let the patties rest for a few minutes after cooking. Serve them in a whole grain bun, on top of a salad, or wrapped in lettuce for a low-carb option. Don’t forget to drizzle or dip with the remaining peanut sauce—it adds a ton of flavor. These patties pair well with rice, quinoa, roasted veggies, or a crisp slaw for a full meal.

    turkey burger patties with tomato and basil leave garnish

    Meal Prep Pairing Tips:

    • For a balanced and satisfying meal, pair your Thai-style turkey patties with jasmine or brown rice—both are great for soaking up extra peanut sauce and reheating well throughout the week. If you’re going for a lower-carb option, cauliflower rice is a light and flavorful alternative that complements the bold Thai flavors without weighing you down.
    • Add a colorful veggie side like steamed or roasted broccoli, snap peas, or green beans to bring in more fiber and crunch. You can also make a quick Asian-style slaw with shredded cabbage, carrots, and a splash of rice vinegar and lime juice for a refreshing, tangy contrast to the savory patties.
    • For added variety, pack the patties with lettuce wraps and sliced cucumbers or bell pepper strips to create a fresh, no-reheat lunch option. You can also toss the patties over a mixed greens salad with edamame and a drizzle of the peanut sauce for a high-protein salad bowl.
    • Don’t forget to portion out the extra peanut sauce into small containers so you can dip or drizzle just before eating—this keeps your patties from getting soggy and gives you that freshly made taste with every meal.
    • Each meal prep container should aim for a good balance: one patty, a serving of carbs (like rice or quinoa), and a generous portion of veggies. This way, your meals stay tasty, visually appealing, and full of nutrients all week long.

    Similar Recipes

    broccoli beef

    Ground Beef and Broccoli Stir Fry

    tofu stir fry

    Tofu and Veggie Stir Fry

    beef and chinese broccoli

    Garlicky Beef Stir Fry

    You Might Also Like

    Frequently Asked Questions

    Can I freeze the patties?

    Yes! Freeze the uncooked or cooked patties between layers of parchment paper. Thaw overnight in the fridge before cooking or reheating. Peanut sauce can be frozen separately in small containers.


    Can I make these patties in the oven?

    Absolutely. Bake at 375°F on a lined baking sheet for about 15–18 minutes, flipping halfway through. Always check that the internal temperature hits 165°F


    Can I prep the mixture ahead of time and cook later?

    Yes! You can mix and shape the patties up to a day in advance. Store them in an airtight container or wrap individually and refrigerate until you’re ready to cook..

    Posted on Leave a comment

    Thai Inspired Ground Turkey Stir Fry

    ground turkey stir fry with carrots, red bell pepper, and herbs

    Let’s talk turkey—ground turkey, to be exact. It’s often labeled as “bland,” “meh,” or “just okay.” But I’m here to help you change that narrative with a Thai-Inspired Ground Turkey Stir Fry that’s bursting with bold flavors, creamy textures, and colorful veggies—all made with ingredients you probably already have in your fridge or pantry.

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 341kcal | Carbohydrates: 19g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1023mg | Potassium: 654mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4271IU | Vitamin C: 86mg | Calcium: 38mg | Iron: 2mg

    ground turkey stir fry with carrots, red bell pepper, and herbs

    The PrepYoSelf Newsletter

    ground turkey stir fry with carrots, red bell pepper, and herbs

    Thai-Inspired Ground Turkey Stir Fry

    This Thai-Inspired Ground Turkey Stir Fry is the flavor bomb your meal prep needs. With a creamy peanut-lime sauce, crisp veggies, and fresh Thai basil, it's sweet, savory, spicy—and anything but bland!
    No ratings yet
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course dinner, Main Course
    Cuisine Asian
    Servings 2
    Calories 341 kcal

    Equipment

    • knife
    • cutting board
    • skillet

    Ingredients
      

    Ground Turkey and Vegtables

    • 8 oz ground turkey
    • 1/4 cup shredded baby carrots
    • 1 red bell pepper (sliced)
    • 3 garlic cloves (chopped)
    • 1/4 cup Thai basil leaves (sliced)
    • 1 tablespoon olive oil

    Stir Fry Sauce

    • 1 tablespoon peanut butter
    • 2 tablespoons coconut milk
    • 1 tablespoon ginger paste
    • 1 tablespoon soy sauce
    • 1 teaspoon fish sauce
    • 1 tablespoon honey
    • 1 tablespoon sriracha
    • 1 tablespoon lime juice

    Instructions
     

    • Make the Magic Sauce: In a small jar or bowl, whisk together the peanut butter, coconut milk, ginger paste, soy sauce, fish sauce, honey, sriracha, and lime juice. Stir until smooth and creamy. (Trust me—this sauce is everything.)
    • Sauté the Turkey: Heat olive oil in a skillet over high heat. Add the ground turkey and cook for 5–7 minutes, or until no longer pink, breaking it up as it cooks.
    • Add the Veggies and Sauce: Pour in the sauce and toss in the garlic, carrots, and bell pepper. Stir-fry for another 2–3 minutes until the veggies are tender and coated in saucy goodness.
    • Garnish & Serve: Turn off the heat and sprinkle with sliced Thai basil. Serve with brown rice, jasmine rice, cauliflower rice, or in lettuce wraps—whatever suits your vibe!

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

    Nutrition

    Calories: 341kcalCarbohydrates: 19gProtein: 31gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 62mgSodium: 1023mgPotassium: 654mgFiber: 2gSugar: 13gVitamin A: 4271IUVitamin C: 86mgCalcium: 38mgIron: 2mg

    Why You’ll Love This Recipe for Meal Prep:

    • Big Flavor, Zero Boredom: Ground turkey doesn’t have to be boring! This homemade Thai-inspired sauce brings the perfect combo of sweet, salty, creamy, spicy, and tangy flavors that makes every bite exciting.
    • Ready in Under 20 Minutes: Time is precious. This recipe cooks fast—perfect for Sunday batch cooking or quick weeknight dinners.
    • Veggie-Packed Goodness: You get protein, fiber, vitamins, and antioxidants in every portion, all without needing a salad on the side (unless you want one!).
    • Flexible & Customizable: No Thai basil? Use regular basil or even cilantro. Want more crunch? Add snap peas or water chestnuts. Spice-lover? Double the sriracha. It’s your meal prep—make it your way.
    • Reheats Like a Dream: This dish tastes just as good (if not better!) the next day. The sauce soaks into the meat and veggies, making leftovers super satisfying.
    • Easy Cleanup: One skillet + one bowl = minimal mess. And who doesn’t love fewer dishes?
    • Nourishing & Satisfying: High in protein, balanced with healthy fats from the peanut butter and olive oil, and naturally dairy-free and gluten-light (swap soy sauce for tamari if needed). It’s a complete meal prep winner!

    ground turkey stir fry with carrots, red bell pepper, and herbs

    Why the Ingredients Work So Well Together

    This combo is basically a masterclass in Thai-inspired flavor balance:

    • Sweet (carrots, honey, coconut milk
    • Salty (soy sauce, fish sauce)
    • Sour (lime juice)
    • Spicy (sriracha, ginger)
    • Savory/Umami (garlic, turkey, peanut butter)

    Every ingredient has a purpose. When combined, they create a stir fry that hits every flavor note and keeps your taste buds totally engaged. It’s exciting, satisfying, and—best of all—easy to meal prep.

    So next time you’re eyeing that ground turkey in the fridge, remember: all it needs is a little flavor love—and this recipe brings it in spades.

    ground turkey stir fry with carrots, red bell pepper, and herbs

    How to Meal Prep Ground Turkey Stir Fry

    1. Make the Sauce: In a small bowl or jar with a lid, combine all the sauce ingredients: Stir or shake well until the mixture is smooth, creamy, and fully combined. Set the sauce aside—this is your flavor bomb!
    2. Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot and shimmering (but not smoking), add the 8 oz of ground turkey. Use a spatula or wooden spoon to break the turkey into small pieces as it cooks. Stir frequently and cook for about 5 to 7 minutes, or until there’s no more pink and the meat is lightly browned.
    3. Add the Veggies and Sauce: Lower the heat to medium. Pour the prepared sauce into the pan with the turkey. Add the 3 sliced garlic cloves, ¼ cup shredded baby carrots, and 1 sliced red bell pepper. Stir everything together so the turkey and veggies are well coated in the sauce. Let it cook for 2 to 3 minutes, just until the vegetables start to soften but still have a bit of crunch.
    4. Finish with Thai Basil: Turn off the heat. Sprinkle in the ¼ cup sliced Thai basil leaves and stir them through. The residual heat will gently wilt the basil and release its fresh, peppery aroma.
    5. Serve and Enjoy!: Serve warm with your favorite side—try it over jasmine rice, brown rice, or rice noodles. This dish also works great in lettuce wraps or meal prep containers for grab-and-go lunches throughout the week.

    ground turkey stir fry with carrots, red bell pepper, and herbs

    Meal Prep Pairing Tips:

    1. Grain Base Options (Carbs & Fiber)

    Pair your stir fry with a hearty, whole-grain base for a complete and satisfying meal:

    • Jasmine rice – Classic, fragrant, and perfect for soaking up the flavorful sauce.
    • Brown rice – A high-fiber alternative that keeps you fuller longer.
    • Quinoa – High in protein and has a nutty texture that complements the dish beautifully.
    • Rice noodles or vermicelli – Great for a light but slurp-worthy option.
    • Cauliflower rice – Low-carb and quick to make; adds a nice veggie boost.

    2. Crunchy, Fresh Add-Ons

    Add fresh toppings just before eating to liven up leftovers:

    • Chopped cucumber – Cooling, hydrating, and contrasts the warm spices.
    • Shredded purple cabbage – Adds color, crunch, and fiber.
    • Crushed peanuts or cashews – For crunch and extra protein.
    • Fresh lime wedges – A quick squeeze before eating brightens up every bite.
    • Sliced green onions or cilantro – Adds freshness and a little zing.

    3. Side Dish Ideas (for a Full Plate)

    Round out your meal with a simple side that complements the flavors:

    • Steamed or roasted broccoli – Easy, nutritious, and it holds up well in the fridge.
    • Asian-style slaw – Made with cabbage, carrots, and a light sesame vinaigrette.
    • Mini veggie spring rolls – Add a fun twist and more texture.
    • Mango slices or pineapple chunks – A naturally sweet side that pairs beautifully with the spicy, savory main dish.

    Similar Recipes

    broccoli beef

    Ground Beef and Broccoli Stir Fry

    tofu stir fry

    Tofu and Veggie Stir Fry

    beef and chinese broccoli

    Garlicky Beef Stir Fry

    You Might Also Like

    Frequently Asked Questions

    Can I use ground chicken or beef instead of turkey?

    Yes! Ground chicken is a great alternative and will give you a similar lean, mild flavor. Ground beef works too, but it will have a richer taste and slightly more fat. Just be sure to drain any excess grease after cooking.


    Do I need Thai basil or can I use regular basil?

    Thai basil has a peppery, slightly licorice flavor that adds a punch of authenticity. If you can’t find it, regular Italian basil works fine. You could also try a mix of basil and mint for a more dynamic flavor.


    Is this recipe spicy?

    The heat is mild, thanks to just 1 teaspoon of sriracha. If you like it spicier, feel free to add more sriracha or toss in a sliced Thai chili. If you’re sensitive to spice, reduce or omit the sriracha altogether.

    Posted on Leave a comment

    Easy Sautéed Zucchini: A Healthy Meal Prep Side Dish You’ll Love

    Sauteed Zucchini Strips

    Busy weeknights don’t have to mean boring meals—this easy recipe for sautéed zucchini is your new go-to meal prep side dish! If you’re short on time but still want to eat healthier, this quick and budget-friendly dish delivers flavor, nutrition, and simplicity. No fancy equipment or hard-to-find ingredients here—just real food, real fast. In this post, you’ll get everything you need to whip up this versatile side in under 15 minutes, plus smart tips to help you prep ahead and pair it with delicious meals all week long. Let’s make healthy eating easier—one zucchini at a time!

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 0.4mg

    Sauteed Zucchini Strips

    Sauteed Zucchini Strips

    Easy Sauteed Zucchini

    This easy sautéed zucchini recipe is a quick, healthy side dish made with simple ingredients, perfect for meal prep and busy weeknight meals.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Appetizer, Side Dish
    Cuisine American
    Servings 2
    Calories 36 kcal

    Equipment

    • knife
    • cutting board
    • saute pan

    Ingredients
      

    • 1 zucchini
    • 1 teaspoon olive oil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt

    Instructions
     

    • Slice the zucchini into ¼-inch sticks.
    • Heat a bit of oil in a pan over medium-high heat. Once hot, add the zucchini and let it sear undisturbed for 2 to 3 minutes per side, until the flesh turns golden brown and the texture is tender. Use tongs to gently turn and move the pieces.
    • Finish with a sprinkle of garlic powder and salt to taste.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

    Nutrition

    Calories: 36kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 299mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 196IUVitamin C: 18mgCalcium: 16mgIron: 0.4mg

    Why You Need to Make This

    • Quick Cook Time – Ready in 10–15 minutes flat.
    • Minimal Ingredients – Less chopping, fewer dishes!
    • Versatile Flavor – Pairs with almost any protein.
    • Low in Calories, Big in Flavor – Perfect for health goals.
    • Budget-Friendly – Zucchini is affordable and available year-round.
    • Stores Well – Holds up beautifully for 3–4 days in the fridge.
    • Naturally Gluten-Free & Plant-Based – Fits many lifestyles.

    The PrepYoSelf Newsletter

    Simple Ingredients You’ll Need

    • Zucchini – The star! Mild, tender, and quick to cook.
    • Olive Oil – Adds richness and helps with that golden sear.
    • Garlic – Brings a savory kick and depth of flavor.
    • Salt & Pepper – Essential seasoning to enhance the natural taste.
    • Optional: Red Pepper Flakes or Italian Seasoning – For a little heat or herby boost.

    Sauteed Zucchini Strips

    How to Saute Zucchini

    • Cut the zucchini into ¼-inch thick sticks, making sure they’re all about the same size so they cook evenly.
    • Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the zucchini sticks in a single layer without overcrowding the pan. Let them cook undisturbed for 2 to 3 minutes on each side until the flesh is golden brown and the zucchini is fork-tender. Use tongs to gently flip and stir them during cooking.
    • Once done, sprinkle with garlic powder and salt, and give them a quick toss to coat evenly.

    Reference the recipe card below for detailed instructions.

    Sauteed Zucchini Strips

    Meal Prep Tips for Zucchini

    • Serve with grilled chicken and brown rice.
    • Toss into pasta with cherry tomatoes and parmesan
    • Add to a quinoa bowl with chickpeas and tahini sauce
    • Mix into scrambled eggs or a breakfast burrito
    • Top on avocado toast for a veggie boost
    • Use as a side for salmon and sweet potatoes.

    Sauteed Zucchini Strips

    Similar Recipes

    pepper sandwich

    Roasted Red Pepper and Cheese Sandwich

    stuffed lasagna peppers

    Stuffed Lasagna Peppers

    meatloaf patties

    Oven Baked Meatloaf Patties with Roasted Green Beans

    You Might Also Like

    Joel Gott Sauvignon Blanc White Wine

    Setton Farms Dry Roasted and Salted Pistachios, Premium California In Shell Pistachios

    ParmCrisps – Original Cheese Parm Crisp

    Frequently Asked Questions

    Can I use yellow squash instead of zucchini?

    Absolutely! They cook the same and taste similar.


    How do I prevent soggy zucchini?

    Don’t overcrowd the pan—cook in batches if needed.


    Can I freeze sautéed zucchini?

    Technically yes, but texture will be softer after thawing.

    Posted on Leave a comment

    Blueberry and Cucumber Snack

    diced cucumber and pineapple with blueberries

    This easy recipe for a Blueberry Cucumber Snack is exactly what busy schedules crave—cool, crisp, and bursting with natural sweetness. If you’re tired of boring snacks or don’t know where to start with healthy eating, you’re not alone. So many people struggle to find simple ways to fuel their day without blowing their budget. That’s why this hydrating snack is a game-changer—it’s light, delicious, and so easy to prep ahead. Keep reading to learn why this snack should be your next weekly staple!

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 75kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 1mg

    diced cucumber and pineapple with blueberries

    diced cucumber and pineapple with blueberries

    Blueberry Cucumber Salad

    This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
    No ratings yet
    Prep Time 5 minutes
    Course Snack
    Cuisine American
    Servings 2
    Calories 75 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

    • 1 cucumber (peeled and diced)
    • 1/2 cup pineapple (diced)
    • 1/2 cup blueberry
    • 1 lemon (cut into wedges)

    Instructions
     

    • Rinse and prepare all the ingredients. Dice the pineapple and cucumber into small, blueberry-sized pieces. Combine everything in a bowl and finish with a squeeze of fresh lemon juice.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

    Nutrition

    Calories: 75kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 5mgPotassium: 352mgFiber: 4gSugar: 11gVitamin A: 164IUVitamin C: 57mgCalcium: 43mgIron: 1mg

    Why You’ll Love It:

    • Quick and Easy – Just 4 ingredients and under 10 minutes to prep.
    • Hydrating – Cucumber and pineapple are packed with water and help you stay refreshed.
    • Naturally Sweet – No added sugar needed thanks to the juicy pineapple and blueberries.
    • Budget-Friendly – Seasonal produce keeps costs low while flavor stays high.
    • Perfect Portion Control – Ideal for grab-and-go snack containers.
    • No Cooking Required – Just chop, mix, and squeeze. That’s it.
    • Versatile Use – Enjoy as a snack, a salad topper, or a light side dish

    The PrepYoSelf Newsletter

    Ingredients Spotlight

    • 1 cucumber (peeled and diced) – Hydrating, crunchy, and ultra-refreshing.
    • ½ cup pineapple chunks (diced) – Tropical sweetness with vitamin C and digestive enzymes.
    • ½ cup blueberries – Antioxidant powerhouse with a sweet-tart pop.
    • Juice of 1 lemon – Brightens everything and adds a zingy balance to the sweet flavors.

    diced cucumber and pineapple with blueberries

    Steps to Meal Prep this Healthy Snack

    1. Wash all the ingredients thoroughly.
    2. Peel and dice the cucumber into small, blueberry-sized pieces.
    3. Dice the pineapple chunks to match the same size.
    4. Combine cucumber, pineapple, and blueberries in a bowl.
    5. Squeeze fresh lemon juice over the top and toss gently to coat.
    6. Portion into small airtight containers for easy grab-and-go snacks!

    Reference the recipe card below for detailed instructions.

    diced cucumber and pineapple with blueberries

    Meal Prep Tips

    • Pair it with grilled chicken or fish for a light lunch.
    • Serve it over mixed greens for a fruit-forward salad
    • Enjoy it alongside your favorite yogurt or cottage cheese
    • Add to a picnic board with hummus and pita for a hydrating side.

    diced cucumber and pineapple with blueberries

    Similar Recipes

    baked oatmeal

    Oven Baked Oats with Apricots and Berries

    cranberry oat muffins

    Cranberry Oatmeal Muffin Bars

    french toast 2

    Oven Baked French Toast Muffins with Strawberries

    You Might Also Like

    Frequently Asked Questions

    Can I swap out any ingredients?

    Yes! Try strawberries instead of blueberries or mango in place of pineapple.


    Can I leave the skin on the cucumber?

    You can! Just make sure to wash it well for a crunchier texture.


    Can I add herbs?

    Yes! Fresh mint or basil adds a delicious twist.

    Posted on Leave a comment

    Easy Shrimp Ceviche

    shrimp with tomatoes, onions, cilantro, red onions, and avocado

    If you’re a busy person looking for an easy recipe that checks all the boxes—fresh, fast, and full of flavor—this Easy Shrimp Ceviche is your new go-to. Whether you’re dipping your toe into meal prep or just need something light and healthy that doesn’t skimp on taste, this dish delivers. Say goodbye to boring lunches and hello to a zesty, satisfying meal that comes together in minutes. In this post, you’ll learn exactly how to make it, why it works so well for meal prep, and how to pair it for a complete, feel-good meal.

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 583kcal | Carbohydrates: 35g | Protein: 52g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 889mg | Potassium: 2083mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1599IU | Vitamin C: 79mg | Calcium: 225mg | Iron: 4mg

    shrimp with tomatoes, onions, cilantro, red onions

    shrimp with tomatoes, onions, cilantro, red onions, and avocado

    Easy Shrimp Ceviche

    This easy shrimp ceviche is a refreshing, no-cook meal prep recipe made with juicy tomatoes, red onion, lime, and avocado—ready in minutes and full of flavor.
    No ratings yet
    Prep Time 10 minutes
    Course Appetizer, lunch
    Cuisine American, Latin
    Calories 583 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

    • 8 oz shrimp (frozen, pre-cooked)
    • 1 cup cherry tomatoes (diced)
    • 1/4 cup red onions (diced)
    • 1/2 cup cilantro (chopped)
    • 1 lime (wedged)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 avocado (sliced)

    Instructions
     

    • Defrost shrimp according to package instructions. Pat dry for best texture.
    • Prep your veggies: Dice tomatoes, onions, and chop cilantro. Cut lime into wedges.
    • Mix it up: In a bowl, combine shrimp, tomatoes, onions, garlic powder, salt, pepper, and squeeze in the lime juice.
    • Top with cilantro and give it one last mix.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

    Nutrition

    Calories: 583kcalCarbohydrates: 35gProtein: 52gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 365mgSodium: 889mgPotassium: 2083mgFiber: 17gSugar: 8gVitamin A: 1599IUVitamin C: 79mgCalcium: 225mgIron: 4mg

    Why This Shrimp Ceviche is a Meal Prep Game-Changer:

    • No cooking required – Pre-cooked shrimp makes this a no-heat hero.
    • Super quick to make – Done in under 15 minutes.
    • Packed with flavor – Lime, cilantro, and garlic hit all the right notes.
    • Fresh and light – Perfect for a post-workout lunch or light dinner.
    • Great for grab-and-go – Pre-portion it in containers and you’re set.
    • Nutrient-rich ingredients – Full of lean protein, healthy fats, and vitamins.
    • Stays tasty for days – The flavors meld beautifully over time.

    The PrepYoSelf Newsletter

    Ingredients & Why They Work:

    • 8 oz shrimp (frozen, pre-cooked): A lean protein that’s low effort and high in convenience.
    • 1 cup cherry tomatoes (diced): Juicy, sweet bursts that add freshness and color.
    • ¼ cup red onion (diced): Sharp, zesty crunch that balances the dish.
    • ½ cup cilantro (chopped): Herbaceous, citrusy brightness that makes the flavors pop.
    • 1 lime (wedged): Adds the essential acidity to “cook” and brighten the ceviche.
    • ¼ tsp garlic powder: A quick way to boost savory flavor without chopping.
    • ¼ tsp salt & ¼ tsp black pepper: Basic seasonings that elevate everything.
    • 1 avocado: Creamy, satisfying finish that adds healthy fats and richness.

    shrimp with tomatoes, onions, cilantro, red onions

    Easy Shrimp Ceviche – Step-by-Step Instructions:

    1. Defrost the shrimp: Follow the instructions on the package to thaw your pre-cooked shrimp. Usually, this means placing them in a colander under cold running water for a few minutes. Pat dry with a paper towel to remove excess moisture.
    2. Prepare the vegetables: Rinse and dice into small, bite-sized pieces.
    3. Mix the ingredients: In a medium mixing bowl, combine the shrimp, diced tomatoes, diced red onion, garlic powder, salt, and pepper.
    4. Add lime juice: Squeeze fresh lime juice over the mixture (start with half a lime, then add more to taste). Stir everything gently to combine and coat the ingredients.
    5. Top with cilantro: Sprinkle the chopped cilantro over the top and give it one more gentle stir.
    6. Serve with avocado: Slice or dice the avocado and serve it on top or on the side for a creamy finish. Enjoy right away or chill for 15–30 minutes to let the flavors meld.

    Reference the recipe card below for detailed instructions.

    shrimp with tomatoes, onions, cilantro, red onions, and avocado

    Meal Prep Tips:

    • Tortilla chips or lettuce cups – for a fun, crunchy ceviche taco.
    • Quinoa or brown rice – turns this into a hearty, protein-packed bowl.
    • Black beans and corn salad – add extra fiber and color.
    • Sparkling water with lime – to keep the fresh theme going.

    shrimp with tomatoes, onions, cilantro, red onions

    Similar Recipes

    shrimp kebab

    Air Fryer Shrimp and Pineapple Kebabs

    shrimp and corn

    Sheet Pan Shrimp with Cauliflower and Corn

    salmon salad

    Salmon Salad Stuffed Avocado

    You Might Also Like

    Frequently Asked Questions

    Can I use raw shrimp instead of pre-cooked shrimp?

    Yes you can, but make sure its from a trusted source. In traditional ceviche, the acidity from lime juice denatures the proteins in raw shrimp, giving it the appearance and texture of being cooked—but it doesn’t kill all harmful pathogens. That means there’s still a risk of foodborne illness.


    How can I make it spicier?

    Add a dash of hot sauce or some minced Jalapenos.


    Can I add other veggies?

    Totally! Try diced cucumber, mango, or even jalapeños for a kick.