Prep your base. Cook rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. If you want extra flavor, cook with low-sodium broth instead of water.

Blanch or roast the veggies. For quick broccoli, microwave with a splash of water for 2–3 minutes until crisp-tender. Or roast at 425°F (220°C) with a drizzle of olive oil, salt, and pepper for 12–15 minutes.

Pat the shrimp dry. This helps them sear instead of steam. Toss with salt, pepper, and paprika.

Sear the shrimp. Heat a large skillet over medium-high. Add olive oil. Cook shrimp in a single layer for 1–2 minutes per side, just until pink and opaque. Transfer to a bowl. Don’t overcook.

Make the garlic butter. Reduce heat to medium-low. Add butter to the same pan. When melted and foamy, add minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

Finish the sauce. Stir in lemon zest and 1–2 tablespoons lemon juice. Taste and adjust salt. If you want a silkier sauce, add 1–2 tablespoons water or broth to loosen.

Coat the shrimp. Return shrimp and any juices to the skillet. Toss to coat for 30 seconds. Remove from heat. Stir in chopped parsley.

Assemble. Divide the base, veggies, and shrimp between 4 meal prep containers. Spoon any extra sauce over the rice and veggies for max flavor.

Optional garnishes. Add a lemon wedge, extra parsley, or a sprinkle of Parmesan for a savory finish.