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Recipes / Breakfast

Shrimp Egg White Veggie Bowl

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Shrimp Egg White Veggie Bowl

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

515calories
60g protein
57g carbs
5g fat

Sodium: Not calculated

1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

Cook rice according to package directions. Cook shrimp to 145 F as measured with a food thermometer; chop or flake. Cook zucchini and spinach with the measured oil until tender. Add 480 g liquid egg whites, scrambled. Season with lemon; egg whites are included in the estimate. Divide everything evenly into four portions. Cool promptly and refrigerate; add fresh herbs or sauces when serving. Cook egg mixtures to 160 F, or 165 F when combined with poultry. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Egg, Shellfish. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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