Prep the shrimp: Pat shrimp dry with paper towels. In a bowl, toss with Cajun seasoning, a pinch of salt if needed, and 1 tablespoon oil. Set aside while you prep the veggies.

Slice the veggies: Cut bell peppers and red onion into thin strips. Mince the garlic. If using add-ins like zucchini or cherry tomatoes, prep those now as well.

Cook the vegetables: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions. Season with a pinch of salt and pepper. Sauté 5–7 minutes until tender-crisp and slightly charred at the edges. Stir in half the garlic for the last 30 seconds. Transfer to a plate.

Sear the shrimp: Add another 1 tablespoon oil to the same skillet. Add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque. Don’t overcrowd—work in batches if needed for the best sear.

Finish with flavor: Lower heat to medium. Add remaining garlic and optional butter to the pan with the shrimp. Stir for 30 seconds until fragrant. Squeeze in 1–2 tablespoons lemon juice. Taste and adjust seasoning.

Combine: Return peppers and onions to the skillet. Toss gently to coat everything in the pan juices. If using corn or black beans, fold them in to warm through.

Cook your base: If you haven’t already, make rice or quinoa. Fluff with a fork and season with a pinch of salt. For extra flavor, add a squeeze of lemon and a drizzle of olive oil.

Assemble meal prep: Divide rice among 4 containers. Top with a generous portion of shrimp and veggies. Garnish with chopped parsley or green onions and lemon wedges.

Cool and store: Let containers cool uncovered for 10–15 minutes before sealing. This helps prevent condensation and soggy rice.