Cook your base: Make rice or quinoa according to package instructions. For cauliflower rice, sauté with a splash of olive oil and a pinch of salt for 5–7 minutes until tender.

Prep the vegetables: Toss broccoli or green beans with olive oil, salt, and pepper. Roast at 425°F (220°C) for 12–15 minutes, or sauté in a skillet until crisp-tender.

Make the marinade: In a bowl, whisk lime zest, lime juice, olive oil, garlic, honey, chili powder, smoked paprika, cumin, red pepper flakes, salt, and black pepper until combined.

Marinate the shrimp: Pat shrimp dry. Toss with the marinade and let sit for 10–15 minutes. Don’t go longer than 30 minutes—lime juice can start to “cook” the shrimp.

Cook the shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side, just until opaque and lightly seared.

Add freshness: Remove from heat and toss with chopped cilantro. Taste and adjust salt, lime, or heat as needed.

Assemble the meal prep: Divide rice or quinoa among 4–5 containers. Add roasted vegetables. Top with shrimp and any pan juices. Add lime wedges and extra cilantro on the side.

Optional toppings: Add thin red onion, a few avocado slices at serving time, or a quick drizzle of hot sauce.