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Air Fryer Bang Bang Chicken Bites

Bang Bang chicken Bites

If you’re anything like me, sometimes nothing hits the spot quite like takeout. But what if I told you that you could get those same bold, addictive flavors right at home, portioned just the way you like, and without the hidden extras that sneak into restaurant meals? Whether you’re a beginner in the kitchen or a busy professional trying to eat healthier, this recipe is designed to make homemade cooking easy, fun, and delicious. Here’s how to get started.

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Calories: 545kcal | Carbohydrates: 10g | Protein: 25g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1423mg | Potassium: 346mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 294IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

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Bang Bang chicken Bites
Bang Bang chicken Bites

Air Fryer Bang Bang Chicken Bites

 These Air Fryer Bang Bang Chicken Bites bring bold, sweet-spicy flavor straight to your meal prep containers—crispy, juicy, and perfectly portioned for your busy week.
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Prep Time 5 minutes
Cook Time 10 minutes
Course dinner, lunch
Cuisine Asian
Servings 2
Calories 545 kcal

Equipment

  • mixing bowl
  • Air Fryer

Ingredients
  

Chicken and Seasonings

  • 10 oz boneless chicken thighs (cut into one-inch cube)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon green onions (chopped, optional)

Bang Bang Sauce

  • 4 tablespoons mayo
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce

Instructions
 

  • Preheat your Air Fryer: Set it to 400°F so it’s ready for those crispy chicken bites.
  • Make the Bang Bang Sauce: In a small bowl, mix together the mayo, sweet chili sauce, sriracha, and soy sauce. Set aside half of the sauce to use as a dipping sauce later.
  • Season the Chicken: In a mixing bowl, toss the chicken cubes with garlic powder, paprika, salt, and pepper. Then pour in the remaining bang bang sauce and mix until every piece is fully coated.
  • Air Fry the Chicken: Layer the chicken on the air fryer rack, leaving space between each piece for even cooking. Air fry for 8 minutes, flipping halfway through, until the chicken reaches 165°F.
  • Serve: Drizzle the leftover sauce over the chicken or use it as a dipping sauce. Sprinkle with green onions if desired and serve with your favorite sides.

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: 545kcalCarbohydrates: 10gProtein: 25gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 151mgSodium: 1423mgPotassium: 346mgFiber: 0.5gSugar: 9gVitamin A: 294IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Reasons This Recipe is Great for Meal Prep:

  • Quick & Easy: From prep to plate, you’re looking at about 15–20 minutes total. Perfect for busy weeknights.
  • Meal Prep Friendly: Portion it into containers for a week’s worth of lunches or dinners—no last-minute scrambling.
  • Flavor Bomb: You get all the bold, sweet-spicy flavors of takeout without the MSG or hidden sugars.
  • Control Your Ingredients: Homemade cooking means you know exactly what’s going into your meals—less salt, less fat, more goodness.
  • Protein-Packed: Chicken thighs give you that satisfying protein hit to fuel your day and keep you full.
  • Air Fryer Magic: Crispy outside, juicy inside—no deep frying, no mess, just amazing texture.
  • Customizable: Adjust the spice, swap chicken for tofu, or pair with your favorite veggies and grains. Meal prep has never been this fun!

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Why The Ingredients Work So Well Together

When combined, these ingredients create a perfect balance of sweet, spicy, creamy, and savory flavors. The air fryer ensures a lightly crispy exterior while the sauce clings to each juicy cube. You get bold, restaurant-style flavor without the takeout price or mystery ingredients. Each spice and sauce complements the others, creating layers of flavor in every bite—perfect for meal prep, portion control, and keeping you satisfied throughout your busy day.

Bang Bang chicken Bites

How to Make Air Fryer Bang Bang Chicken Bites:

  1. Preheat the Air Fryer: Set your air fryer to 400°F and let it heat up while you prep the chicken. Preheating helps the chicken cook evenly and get a nice crispy exterior
  2. Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and soy sauce. Stir well until smooth. Set aside half of the sauce for dipping or drizzling later
  3. Season the Chicken: Place your chicken cubes in a medium mixing bowl. Sprinkle with garlic powder, paprika, salt, and pepper. Toss well so each piece is evenly coated
  4. Coat with Sauce: Pour the remaining half of the bang bang sauce over the seasoned chicken. Use a spoon or your hands to gently mix until all pieces are fully coated. This ensures every bite is flavorful
  5. Arrange in the Air Fryer: Spread the chicken in a single layer on the air fryer rack or basket, leaving a little space between each piece so they cook evenly and crisp up. Avoid overcrowding
  6. Cook the Chicken: Air fry for 8 minutes, flipping halfway through with tongs or a spatula. Chicken is done when it reaches 165°F internally and is lightly browned on the edges
  7. Serve and Garnish: Transfer the chicken to a plate. Drizzle with the leftover sauce or serve it on the side for dipping. Sprinkle with green onions if desired. Pair with rice, vegetables, or your favorite meal prep sides.

Bang Bang chicken Bites

Pairing Tips for a Complete Meal

  • ​​Grains: Serve over brown rice, quinoa, or cauliflower rice for a balanced, fiber-rich base
  • Vegetables: Pair with roasted broccoli, bell peppers, snap peas, or steamed bok choy for color, crunch, and nutrients
  • Salads: Toss with mixed greens, shredded carrots, cucumbers, and a light vinaigrette for a fresh, crunchy meal prep bowl
  • Noodles: Combine with rice noodles or soba noodles for an Asian-inspired lunch bowl
  • Healthy Fats: Add avocado slices or a sprinkle of sesame seeds to boost satiety and flavor
  • Sauce Variety: Use the leftover bang bang sauce as a drizzle on veggies, noodles, or salads to add a flavor punch without extra effort
  • Snack Sides: Pair with edamame, roasted chickpeas, or sliced bell peppers for a complete, protein-packed lunch box.
Bang Bang chicken Bites

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One Pot Mexican Chicken Soup

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Chicken breast works fine, but it may cook slightly faster and can dry out if overcooked. Keep an eye on the internal temperature of 165°F.

Can I make this recipe spicier or milder?

Yes! Adjust the sriracha to your heat preference. For milder bites, use less sriracha or substitute with a mild chili sauce

Can I cook these in the oven instead of an air fryer?

Yes! Preheat oven to 425°F, place chicken on a parchment-lined baking sheet, and bake for 15–20 minutes, flipping halfway. The bites won’t be as crispy as the air fryer but will still be delicious.

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Creamy Coconut Shrimp

Shrimp in creamy coconut sauce

When it comes to meal prepping, nothing beats a dish that’s creamy, bold, and comes together in less than 20 minutes. Say hello to Creamy Coconut Shrimp. This recipe brings the richness of coconut milk, the sweetness of shrimp, and the savoriness of garlic and mushrooms, all in one quick and dreamy skillet

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Calories: 304kcal | Carbohydrates: 9g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 505mg | Potassium: 842mg | Fiber: 2g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 3mg

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Shrimp in creamy coconut sauce

Shrimp in creamy coconut sauce

Creamy Coconut Milk

Creamy Coconut Shrimp is a quick, protein-packed seafood dish with coconut milk, garlic, and veggies that’s perfect for meal prep.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 304 kcal

Equipment

  • knife
  • cutting board
  • saute pan

Ingredients
  

  • 12 oz shrimp (peeled, with or without tail on)
  • 1/4 cup white onions (diced)
  • 1/4 cup green onions (diced)
  • 1 roma tomato (diced)
  • 2 tablespoons garlic (minced)
  • 1/4 cup coconut milk
  • 1 cup mushrooms (sliced and pre-cooked)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Heat a pan over medium-high heat and add olive oil.
  • Toss in the white onions, green onions, tomato, and garlic. Sauté for 2–3 minutes until fragrant and softened.
  • Add the shrimp and cook for 2 minutes, stirring often.
  • Pour in the coconut milk, then sprinkle in paprika, black pepper, and salt. Stir well and cook another minute until the shrimp is fully opaque.
  • Fold in the pre-cooked mushrooms and mix everything together.
  • Garnish with extra green onions and serve over fluffy rice—or swap in cauliflower rice for a lighter, low-carb option.

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: 304kcalCarbohydrates: 9gProtein: 38gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 274mgSodium: 505mgPotassium: 842mgFiber: 2gSugar: 3gVitamin A: 508IUVitamin C: 12mgCalcium: 148mgIron: 3mg

Why You’ll Love This Meal Prep Recipe:

  • Quick & Easy – Done in under 20 minutes, so you can meal prep even on your busiest day.

  • Budget-Friendly – Simple pantry staples like onions, garlic, and coconut milk keep costs low while delivering major flavor.

  • Protein-Packed – Shrimp is lean, filling, and gives you a solid protein boost to power through your day.

  • Global Flavors – Creamy coconut meets savory garlic and paprika—this combo is bold, unique, and anything but boring.

  • Versatile Serving Options – Pair it with rice for a comforting meal or cauliflower rice for a lighter twist.

  • Meal Prep Friendly – Stays delicious for up to 2-3 days in the fridge, reheats like a dream, and keeps your lunch exciting.

  • Restaurant-Quality at Home – Skip the takeout! This dish feels like something you’d order at a tropical café, but it’s homemade and healthier.

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Ingredient Breakdown

  • Shrimp: Shrimp is the star of this dish—juicy, lean, and cooks in just minutes. It’s the ultimate protein for busy meal preppers because it delivers that satisfying bite while soaking up bold flavors from the sauce.

  • White Onions : These bring a mild sweetness and depth of flavor to the base. When sautéed, they soften and mellow out, creating a flavorful foundation that ties the dish together.

  • Green Onions: Green onions add freshness and a pop of color. Their mild sharpness balances the richness of the coconut milk, and they double up as a garnish to keep the dish looking vibrant.

  • Roma Tomato: Tomatoes add a juicy, tangy sweetness that cuts through the creaminess of the sauce. They also bring a bit of acidity, which balances the richness of shrimp and coconut milk perfectly.

  • Garlic: Garlic is the flavor powerhouse here. It infuses the oil and vegetables with a savory, aromatic punch that makes the whole kitchen smell amazing.

  • Coconut Milk: This is where the creaminess comes in. Coconut milk creates a silky, rich sauce that feels indulgent but is still light compared to heavy cream. It also gives the dish its subtle tropical vibe.

  • Mushrooms: Mushrooms add umami—that savory, “meaty” flavor that makes plant-based foods feel hearty. They soak up the coconut milk sauce and pair beautifully with shrimp’s natural sweetness.

  • Paprika: Paprika gives a warm, smoky depth that elevates the mild flavors of shrimp and coconut milk without overpowering them. Plus, it adds a little color to the dish.

  • Black Pepper: Pepper adds just enough spice and earthiness to balance the creaminess of the sauce and bring out the flavors of the shrimp

Shrimp in creamy coconut sauce

How to Make Creamy Coconut Shrimp

  1. Heat your pan: Place a large skillet on the stove over medium-high heat and add the olive oil. Let it warm up for about 30 seconds so it coats the pan evenly

  2. Sauté the aromatics: Add the diced white onions, green onions, tomato, and minced garlic to the hot pan. Stir frequently and cook for 2–3 minutes, or until the onions look soft and slightly translucent, and the garlic smells fragrant.

  3. Cook the shrimp: Add the shrimp to the skillet. Spread them out in a single layer so they cook evenly. Stir them around for 2 minutes until they start turning pink but are not fully cooked yet.

  4. Make it creamy: Pour in the coconut milk and sprinkle in the paprika, black pepper, and salt. Stir everything together so the shrimp are coated in the sauce. Continue cooking for another 1–2 minutes, until the shrimp are opaque (completely pink and no longer gray).

  5. Add the mushrooms: Toss in the pre-cooked sliced mushrooms. Stir them into the sauce and let everything simmer together for about 1 more minute so the flavors combine.

  6. Finish & serve: Remove from the heat, sprinkle with extra green onions, and enjoy over rice or cauliflower rice for a lower-carb option.

Shrimp in creamy coconut sauce

Meal Prep Pairing Tips and Substitutions:

  • Base: Serve with jasmine rice, cauliflower rice, quinoa, or brown rice.

  • Veggies: Add bell peppers, spinach, or broccoli—or swap mushrooms for zucchini or snap peas.

  • Protein: Swap shrimp for chicken, tofu, or chickpeas.

  • Flavor: Brighten with lime, spice it up with curry paste/chili, or change it up with smoked paprika.

  • Storage: Store 3–4 days in airtight containers, reheat gently with a splash of liquid, and keep bases separate

Shrimp in creamy coconut sauce

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Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just thaw them first (overnight in the fridge or under cold water for 10–15 minutes) and pat them dry before cooking so they don’t water down the sauce.

What can I serve it with besides rice?

Try cauliflower rice, quinoa, zoodles, or even steamed veggies like broccoli for a lighter option.

Can I make it spicier?

Absolutely! Add chili flakes, sriracha, or red curry paste to kick up the heat.

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Air Fryer Chicken Dumpling Meatballs

Chicken Dumpling Meatballs

If you’re anything like me, you crave something bold and satisfying midweek, but don’t always have time to roll, fold, or pan-fry dumplings from scratch. These Air Fryer Chicken Dumpling Meatballs are my shortcut to that irresistible takeout flavor with a healthy, home-cooked twist. Think classic dumpling vibes with ginger, garlic, sesame, cabbage, and green onion, all rolled into juicy, bite-sized meatballs that cook in under 10 minutes!

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Chicken Dumpling Meatballs

Chicken Dumpling Meatballs

Chicken Dumpling Meatballs

All the cozy, savory vibes of Asian dumplings—no wrappers, no fuss. Just juicy, flavor-packed meatballs prepped in minutes and cooked in your trusty air fryer!
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Prep Time 5 minutes
Cook Time 10 minutes
Course dinner, lunch, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Air Fryer

Ingredients
  

Ground Chicken Mixture

  • 8 oz ground chicken
  • 1 egg
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon sesame oil
  • 1/4 cup green onions (chopped)
  • 1/2 cup green cabbage (finely chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

Instructions
 

  • Preheat your air fryer to 390°F.
  • In a mixing bowl, combine all the ingredients and mix until well incorporated.
  • Use a 2 oz scoop (or your hands) to shape the mixture into meatballs. Place the meatballs on your air fryer rack and spray them generously with cooking oil.
  • Air fry for 8–10 minutes, flipping halfway through. Make sure they reach an internal temp of 165°F. (If not, give them an extra 1–2 minutes.)
  • Serve with rice, noodles, or your favorite dipping sauce—like sweet chili or soy + vinegar combo!

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. 

Reasons This Recipe is Great for Meal Prep:

  • These meatballs cook incredibly fast in the air fryer, making them a perfect choice when you’re short on time but still want a hot, homemade meal.

  • They freeze beautifully, so you can make a double batch and have a backup ready for any busy night when cooking feels impossible.

  • There’s no need to fuss with dumpling wrappers or folding. These meatballs capture all the flavor of dumplings with way less effort.

  • The flavor is bold and satisfying thanks to the garlic, ginger, fish sauce, and sesame oil, and you don’t need a complicated ingredient list to make them taste amazing.

  • These meatballs are super versatile and you can serve them with rice, noodles, or veggies, and switch things up all week long without getting bored.

  • They’re packed with protein from the ground chicken and egg, which makes them filling and great for fueling you through a busy day.

  • They deliver that delicious takeout-style flavor you love, but with healthier ingredients and way more control over what goes into your food

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Easy Dipping Sauce Pairings:

No dumpling-style meatball is complete without a good dipping sauce—it’s the cherry on top of your meal prep game. Whether you love sweet, spicy, tangy, or creamy, there’s a sauce here to match your vibe and elevate every bite. These easy, mix-and-match sauces bring big flavor without much effort, so you can keep your meals interesting all week long. Let’s dip into some delicious options!

  • Classic Soy Dipping Sauce: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and a dash of sesame oil. Add red pepper flakes for a spicy kick.

  • Sweet Chili Sauce: No mixing required—this store-bought favorite is perfect for dipping or drizzling.

  • Ginger-Soy Dressing: Whisk together 2 tbsp soy sauce, 1 tsp fresh ginger, 1 tsp garlic, 1 tsp honey, and a splash of lime juice.

  • Sriracha Mayo: Combine 2 tbsp mayo and 1 tbsp sriracha for a creamy, spicy dip.

  • Peanut Sauce: Mix 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp rice vinegar, and splash of warm water until smooth. Add a little honey or lime juice for balance.

Chicken Dumpling Meatballs

How to Make Air Fryer Chicken Dumpling Meatballs:

  1. Start by placing all of your ingredients into a large mixing bowl. Use clean hands or a spoon to mix everything together until fully combined.

  2. Once the mixture is ready, use a 2-ounce scoop or your hands to form evenly sized meatballs. Try to make them the same size so they cook evenly.

  3. Arrange the meatballs on your air fryer rack or tray, making sure they’re not touching. Spray the tops of the meatballs with cooking oil until they are lightly but fully coated. This helps them brown and stay juicy.

  4. Preheat your air fryer to 390°F for a few minutes to ensure even cooking. Once it’s ready, carefully place the meatballs into the air fryer basket or tray in a single layer.

  5. Cook the meatballs for 8 to 10 minutes, flipping them halfway through so they brown evenly on all sides.

  6. Use a meat thermometer to check that the internal temperature has reached at least 165°F. If they haven’t reached that temperature yet, continue cooking for another 1 to 2 minutes and check again.

  7. Once they’re fully cooked, remove the meatballs from the air fryer and let them cool slightly. Serve them with your favorite sides and dipping sauces, or portion them out into containers for meal prep!

Chicken Dumpling Meatballs

Pairing Tips for a Complete Meal

  • ​​Steamed Jasmine Rice or Brown Rice: A classic base that soaks up all the juicy flavor. Add a sprinkle of sesame seeds or sliced scallions for extra flair.

  • Garlic Sesame Noodles: Toss cooked noodles with a quick sauce of soy sauce, sesame oil, and a bit of chili paste for a delicious noodle bowl.

  • Sautéed or Roasted Veggies: Broccoli, bok choy, snap peas, bell peppers, or shredded carrots add crunch and color. A splash of soy sauce or rice vinegar makes them pop.

  • Lettuce Wraps: Serve the meatballs in butter lettuce leaves with shredded carrots, cucumber, and a drizzle of sauce for a low-carb option.

  • Asian-Inspired Slaw: Try cabbage, shredded carrots, and a light dressing made from rice vinegar, lime juice, and a touch of honey.

Chicken Dumpling Meatballs

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Frequently Asked Questions

Can I use ground turkey or beef instead of ground chicken?

Absolutely! Ground turkey is a great lean alternative, and ground beef works too. Just keep in mind it may result in a slightly richer flavor. Choose leaner cuts if you’re watching fat content.

I don’t have an air fryer. Can I bake these instead?

Yes! Preheat your oven to 400°F and place the meatballs on a lined baking sheet. Bake for 15–20 minutes or until they reach an internal temperature of 165°F, flipping halfway for even browning.

How long will these meatballs last in the fridge?

They’ll stay fresh for up to 4 days in an airtight container in the fridge. Perfect for meal prepping a few lunches or dinners in advance!

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Smash Chicken Dumpling Tacos

Here’s a fresh twist on smashed tacos inspired by the bold flavors of Asian dumplings. While traditional recipes often use pork, we’re swapping in lean ground chicken for a lighter option without sacrificing any of the deliciousness. This recipe packs vibrant, exciting flavors that make meal prep anything but boring.

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Calories: 410kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1854mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 4mg

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Smash Chicken Dumpling Tacos

These Asian-inspired smash chicken dumpling tacos deliver bold flavors and crispy textures, making them a delicious and easy meal prep option.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch, Main Course
Cuisine Asian
Servings 2
Calories 410 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • saute pan

Ingredients
  

Ground Chicken Mixture

  • 8 oz ground chicken
  • 1 egg
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon sesame oil
  • 1/4 cup green onions (chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

Other ingredients

  • 4 tortillas (mini size, 4 inches)
  • 4 teaspoon hoisin sauce

Instructions
 

  • In a bowl, mix ground chicken, egg, ginger paste, garlic paste, sesame oil, green onions, soy sauce, and fish sauce until well combined.
  • Lay out tortillas and evenly portion ¼ cup of the chicken mixture onto each. Flatten the chicken on the tortilla using oiled hands or a measuring cup.
  • Heat a skillet over high heat with olive oil. Place tortillas chicken-side down and press firmly with a spatula. Cook 3–4 minutes until crispy and golden.
  • Flip tortillas and cook the other side 1–2 minutes until golden and crisp.
  • Spread 1 teaspoon hoisin glaze over the chicken on each taco and add your favorite toppings.

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: 410kcalCarbohydrates: 37gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 98mgSodium: 1854mgPotassium: 786mgFiber: 3gSugar: 5gVitamin A: 127IUVitamin C: 5mgCalcium: 125mgIron: 4mg

Why This Recipe Is Perfect for Meal Prep:

  • The ground chicken mixture can be made in bulk ahead of time and portioned out for quick assembly.

  • Cooking the tacos in a skillet is fast, so you can whip up a batch in under 20 minutes.

  • These tacos hold up well in the fridge and reheat beautifully, keeping their crispy texture with a quick skillet refresh or microwave zap.

  • The bold Asian flavors keep your taste buds excited throughout the week, making meal prep feel less like a chore.

  • It’s a complete meal in a handheld package, perfect for busy lunches or dinners on the go.

  • You can easily swap toppings to keep things fresh and customize it to your dietary preferences.

  • Using simple, wholesome ingredients means you’re eating cleaner without sacrificing taste.

Ingredients You’ll Need:

  • Ground Chicken: A lean and tender protein that soaks up flavors easily and keeps the tacos light yet satisfying.

  • Egg: Acts as a binder to hold the chicken mixture together, ensuring it stays intact when smashed and cooked on the tortilla.

  • Ginger Paste: Adds a fresh, zesty warmth that brightens the overall flavor and complements the savory notes.

  • Garlic Paste: Brings a rich, aromatic depth that enhances the umami of the dish.

  • Sesame Oil: Provides a nutty, toasted aroma that is signature to many Asian-inspired dishes and ties the flavors together.

  • Chopped Green Onions: Adds a mild sharpness and subtle crunch, giving the chicken mixture texture and freshness.

  • Soy Sauce: Delivers salty, savory umami that deepens the taste and balances the sweetness from the hoisin glaze.

  • Fish Sauce: Adds a complex, slightly funky umami boost that intensifies the overall flavor profile without overpowering.

  • Tortillas: Serve as the crispy, handheld base that contrasts perfectly with the juicy chicken and keeps the meal portable and fun.

  • Hoisin Glaze: Offers a sweet, tangy finishing touch that complements the savory chicken and adds a glossy, flavorful layer.

How to Meal Prep Smash Chicken Tacos:

  1. Mix it Up: In a bowl, combine the ground chicken, egg, ginger paste, garlic paste, sesame oil, green onions, soy sauce, and fish sauce. Mix thoroughly until everything is well blended and your kitchen is already smelling amazing.

  2. Prep Your Tortillas: Lay out your tortillas on a clean surface. Evenly scoop about ¼ cup of the chicken mixture onto the center of each tortilla. Now here’s the fun part: flatten the chicken gently with your hands or a measuring cup, spreading it evenly over the tortilla. Pro tip: rub a little oil on your hands or the measuring cup to keep the mixture from sticking.

  3. Sizzle and Smash:  Heat a large skillet over high heat and add a splash of olive oil. Carefully place each tortilla in the pan, chicken mixture side down. Use a spatula to press down firmly so you get that crispy, golden crust (cook for about 3 to 4 minutes).

  4. Flip and Finish: Flip your tacos and cook the tortilla side until it’s golden and crispy, about 1 to 2 more minutes.

  5. Glaze and Garnish: Spread 1 teaspoon of hoisin glaze over the cooked chicken on each taco. Top with your favorite toppings—I love pairing these with Kimchi Style Sautéed Cabbage for that extra zing and crunch.

Meal Prep Pairing Tips:

  • Sautéed or Steamed Greens: Bok choy, spinach, or kale provide a nutritious, fresh side that complements the rich flavors.

  • Cucumber or Carrot Slaw: Light and refreshing, these add crisp texture and a cooling contrast.

  • Fresh Herbs: Cilantro, Thai basil, or mint boost freshness and enhance the Asian-inspired profile.

  • Chili Sauce or Sriracha: For those who love heat, a drizzle adds a spicy kick without overpowering the dish.

  • Edamame: Add extra plant protein and variety to your meal prep lineup for a fuller, more satisfying experience.

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Frequently Asked Questions

Can I use other proteins instead of ground chicken?

Yes! Ground pork, turkey, or even plant-based alternatives work well and keep the flavor profile tasty.

How can I reheat these tacos without losing the crispiness?

Reheat them in a hot skillet for a few minutes on each side rather than the microwave to keep them crispy.

What size tortillas work best for this recipe?

Mini or small tortillas work best to keep the tacos handheld and allow for a good balance between filling and wrap.

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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.

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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

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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.
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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

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Air Fryer Shrimp and Pineapple Kebabs

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Sheet Pan Shrimp with Cauliflower and Corn

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Salmon Salad Stuffed Avocado

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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.

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Tuna Confetti Pasta Salad

Tuna Pasta Salad

Let’s be real—most tuna pasta salads out there are kinda…blah. But this one? This isn’t your ordinary tuna pasta salad. It’s bright, zesty, protein-packed, and absolutely bursting with color and texture. With pops of crisp veggies, creamy tuna-egg goodness, and tender pasta, it’s a meal that tastes even better the next day. Perfect for busy folks who want to feel full, fueled, and fabulous all week long without spending hours in the kitchen. Whether you’re layering it in a cute mason jar or tossing it all together in a container, this Tuna Confetti Pasta Salad will have you actually excited to dig into your lunch.

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

Calories: 579kcal | Carbohydrates: 47g | Protein: 30g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 529mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1016IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 4mg

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Tuna Pasta Salad

Tuna Pasta Salad

Tuna Confetti Pasta Salad

Ready to kiss sad desk lunches goodbye? This Tuna Confetti Pasta Salad is the upgrade your weekly meal prep needs—and it’s as pretty as it is practical.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Course lunch
Cuisine American
Servings 2
Calories 579 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • mason jars

Ingredients
  

Tuna and Egg Mixture

  • 5 oz canned tuna (drained)
  • 2 boiled eggs (peeled and chopped)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice

Pasta and Vegetables

  • 1.5 cups pre-cooked pasta (angel hair or your fave)
  • 1/4 cup red onions (diced)
  • 1/4 cup corn kernels
  • 1/4 cup orange bell pepper (diced)
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons green onions (chopped, for garnish)
  • 1/4 cup pickled red onions (optional)

Instructions
 

  • Boil & Cool: Cook your pasta according to package instructions and boil your eggs to your preferred doneness. Let both cool completely before assembling.
  • Prep the Veggies: While everything cools, dice your veggies and gather your mix-ins.
  • Make the Tuna Mix: In a small bowl, combine tuna, chopped boiled eggs, mayo, and lemon juice. Use a fork to break down the eggs and tuna until smooth and creamy.
  • Layer or Toss:
    Mason Jar Method: Layer in this order—pickled red onions, bell peppers, Parmesan cheese, corn, red onions, tuna-egg mixture, and top with pasta.
    Mix & Store: Combine everything in a large bowl and portion into containers.
  • Chill: Store in the fridge for up to 3-4 days. When you’re ready to eat, just give it a good mix if jarred, or enjoy straight from the container!

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: 579kcalCarbohydrates: 47gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 228mgSodium: 529mgPotassium: 411mgFiber: 4gSugar: 5gVitamin A: 1016IUVitamin C: 34mgCalcium: 109mgIron: 4mg

Why This Recipe is Great for Meal Prep

  • Minimal Cooking Required: Boil some pasta and eggs—done!

  • Budget-Friendly: Canned tuna, pantry pasta, and simple veggies keep costs low.

  • Protein-Packed: Tuna + eggs + Parmesan = satisfying and energizing.

  • Vibrant & Fun: Not just healthy—it looks exciting, too!

  • Portable: Mason jars or containers make it perfect for grab-and-go meals.

  • Make-Ahead Magic: The flavors deepen and get even better by day two.

  • Customizable: Swap veggies or pasta types to keep it fresh each week

The PrepYoSelf Newsletter

To Meal Prep This Tuna Pasta Salad, You’ll Need

  • Tuna gives it a savory, umami punch while keeping it light.

  • Boiled eggs add richness and texture, making the salad more filling.

  • Mayonnaise brings it all together with smoothness and a comforting mouthfeel.

  • Lemon juice cuts through the richness with brightness and a zing of freshness.

  • Angel hair pasta (or any pasta you love) adds carbs for energy and soaks up the flavors of the dressing and veggies.

  • Red onions bring a sharp bite and vibrant color.

  • Corn adds a touch of natural sweetness and juicy texture.

  • Orange bell peppers give a crisp, slightly fruity contrast that brightens up every bite.

  • Grated Parmesan complements the tuna and egg mix and adds a little “wow” factor with every forkful.

  • Green onions bring a fresh, mildly sharp pop that brightens the dish.

  • Pickled red onions (if you include them) offer a tangy-sweet element that contrasts beautifully with the creamy base.

Tuna Pasta Salad

How to Prepare Tuna Pasta Salad

  1. Cook the pasta: Start by boiling your pasta according to the instructions on the package. Once it’s cooked to your liking, drain it and let it cool completely—this keeps it from getting mushy when stored.

  2. Boil the eggs: While the pasta is cooking, boil two eggs. You can place them in a pot, cover them with water, bring to a boil, then lower the heat and simmer until your desired yolk doneness. Once done, cool them under cold running water or in an ice bath to make peeling easier

  3. Prep your veggies: Dice your red onions, orange bell peppers, and green onions. If you’re using canned or frozen corn, measure out ¼ cup. If using pickled red onions, set those aside for layering later.

  4. Make the tuna mixture: In a mixing bowl, combine the drained canned tuna, peeled boiled eggs (chopped or mashed with a fork), mayonnaise, and lemon juice. Mix everything together until it forms a creamy, well-blended mixture. This will be the flavorful protein base of your salad.

  5. Assemble your meal prep jars or containers:

    • Mason jar method (for layered lunches): Begin layering your ingredients in the jar starting with the pickled red onions, then orange bell peppers, Parmesan cheese, corn, red onions, tuna and egg mixture, and finish with the pasta on top. This order keeps the pasta from getting soggy and keeps the veggies fresh.

    • Mix and store method: If you prefer a ready-to-eat version, mix all the ingredients together in a large bowl until well combined. Then divide evenly into meal prep containers with lids.

  6. Refrigerate and enjoy throughout the week: Store your jars or containers in the fridge for up to 4 days. When you’re ready to eat, either shake the jar (if layered) and pour into a bowl to mix, or simply enjoy your already-combined salad straight from the container.

Tuna Pasta Salad

Meal Prep Tips

  • Pair with Fresh Fruit: Add a side of fresh fruit like apple slices, grapes, or a citrus cup to balance the savory salad with natural sweetness and extra fiber

  • Add a Crunchy Side: Toss in a handful of whole grain crackers, pita chips, or a few veggie sticks (carrot, cucumber, celery) for texture and a satisfying crunch

  • Hydration Boost: Pair with a lemon or cucumber-infused water or a small green smoothie to keep your meal light and refreshing.

  • Turn It Into a Wrap: Instead of mixing in pasta, use large lettuce leaves or whole wheat tortillas to wrap up the tuna salad for a portable lunch option that feels like something new

  • Protein Swaps: Use canned salmon, grilled chicken, or chickpeas instead of tuna.

  • Veggie Variations: Sub bell peppers with diced cucumber, cherry tomatoes, or shredded carrots.

  • Cheese Twist: Try feta or goat cheese instead of Parmesan for a tangier bite.

Tuna Pasta Salad

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Frequently Asked Questions

How long does this tuna pasta salad last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container or mason jar in the refrigerator. For best taste and texture, enjoy it within that window.

Can I use a different type of pasta?

Yes! While angel hair is light and works well, you can swap in rotini, penne, bowtie, or elbow macaroni. Choose a pasta that holds up well to refrigeration and mixing.

 I don’t like mayonnaise—what can I use instead?

You can substitute mayo with plain Greek yogurt for a tangier, protein-rich option, or use avocado for a creamy, dairy-free twist.

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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.

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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

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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.
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Print Recipe Pin Recipe
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.

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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!

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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!

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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

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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
Print Recipe Pin Recipe
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

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Trader Joe’s Organic Green Tea

Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

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.

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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.

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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

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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
Print Recipe Pin Recipe
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

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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.

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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

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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
Print Recipe Pin Recipe
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

Trader Joe’s Organic Green Tea

Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

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.