Camarones y Rajas con Crema (High Protein Meal Prep)

1. Wash and dry poblano peppers. Roast using your preferred method. I air fry at 400°F for 10 minutes.
2. Place roasted peppers in a bag for 10-15 minutes before peeling and removing the seeds.
3. Slice the poblano peppers and onion. Put to the side.
4. In a mixing bowl, add Greek yogurt, light mayonnaise, mustard, and almond milk. Make sure it is well combined.
5. Spray oil to a pan and cook shrimp for 2-3 minutes on each side or until they are pink. Season with salt and pepper.
6. Remove shrimp and spray more oil into the pan.
7. Add onion and minced garlic. Cook for 3 minutes or until onions are translucent.
8. Add frozen corn and cook for an additional 4 minutes.
9. Lower the heat. Add poblano peppers and the cream sauce. Mix well and cook for an additional 5 minutes. Season to taste.
10. Add in the cooked shrimp. Cook for an additional 3 minutes.
11. Add in cheese, turn off the heat, and mix well.
12. Each serving is 1.5 cups and can be served with a side of choice, such as 1/2 cup sautéed zucchini.