Prepping your lunch for the week is a great way to stay on track with your nutrition goals and helps to save time and money throughout the week! Eating the same thing every day for lunch might seem a little boring, but when it's a flavor packed, fun recipe like these shrimp taco bowls you'll look forward to your lunch every day!

Prep time 30 minutes
Cook time 5 minutes

Ingredients:

• 1 lb raw, peeled and deveined shrimp
• 1 tsp Cajun seasoning
• 2 cups cooked quinoa
• ½ cup canned black beans, drained and rinsed
• ½ cup fresh corn
• 1 red bell pepper, diced small
• 1 tsp salt
• 1 tsp Cajun seasoning
• Juice of 1 lime
• *Optional – chopped cilantro
• 5 cups finely chopped romaine lettuce
• Pico de Gallo or salsa

Directions

1. Heat a large frying pan over medium-high heat. Add 1 tsp of oil to pan. Add shrimp and Cajun seasoning. Cook for 4-5 minutes or until shrimp is opaque and browned around edges. Set aside to cool.
2. In a large bowl and quinoa, beans, corn, bell pepper, seasonings, cilantro, and lime juice. Stir to combine.
3. To assemble lunch prep containers – Place 3 oz of shrimp on one side, place ½ cup of quinoa salad in middle, and 1 cup of romaine lettuce on the opposite side. Top with 2 tbsp of Pico de Gallo or your salsa of choice. Top with lid and store in fridge for up to 1 week.

**Portions of vegetables, quinoa, and protein can be adjusted to suit your individual needs!