This quick & easy meal prep recipe packs over 40 grams of protein and flavorful with minimal ingredients. It’s perfect for those not eating meat during Holy Week. This is a dish that’ll make you forget you’re on a fitness journey.
1. In a pot, boil the chiles for 6 minutes and then add the tomatoes. Boil for an additional 8-10 minutes or until the skin of the tomato has blistered. Turn off the heat and let it cool.
2. While the chiles & tomatoes cool off, chop 1/4 of the onion and drain the corn.
3. Add the boiled tomatoes and chiles to a blender with 1-2 tbsp chicken bouillon and 1/2 c of the water. Blend well.
4. Wash and dry 2 poblano peppers. Roast using your preferred method. (Air fry at 400° F for 10 minutes is suggested).
5. Place roasted poblanos in a bag for 10-15 minutes before peeling and removing the seeds. Slice into rajas (strips).
6. Grease a pan with 2 tbsp margarine (or butter) and add the sliced onions. Cook for 3-4 minutes or until translucent.
7. Add the corn and cook for 3 minutes.
8. Add the rajas and mix well.
9. Make a well and add 2 tbsp of margarine before adding the shrimp.
10. Cook for 4-5 minutes or until the shrimp are pink.
11. Bring the heat to the lowest setting in the salsa and any seasonings of choice. Mix well. Turn off the heat within 3 minutes.
12. Divide the shrimp into 4 servings (~1.5 cup) and add 1/2 cup white rice (optional).
