Combine brown rice and water in an Instant Pot or deep saucepan.

Instant Pot: Seal the lid and cook on the Rice setting until tender. Fluff with a fork and allow to cool.

Stovetop: Simmer in a covered pot over medium heat for 25–30 minutes until water is absorbed and rice is tender.

Prepare the Honey Garlic Shrimp:

In a small bowl, whisk together soy sauce, honey, garlic, ginger, crushed red pepper, and rice vinegar. Set aside.

Heat olive oil in a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque.

Pour in the sauce and cook for another 2–3 minutes until shrimp are fully cooked and coated. Set aside to cool slightly.

Cook the Lemon Sugar Snap Peas:

Heat olive oil in a skillet over medium-high heat. Add sugar snap peas and toss for 2 minutes.

Sprinkle with lemon zest, sea salt, and black pepper. Cook another 3–5 minutes until crisp-tender.

Assemble the Meal Prep Bowls:

Divide brown rice evenly among four meal prep containers.

Add sugar snap peas to one side and top the rice with honey garlic shrimp and sauce.

Seal containers and store in the fridge for up to 4 days.

Reheating:

Microwave sealed containers for 1½–2 minutes or until heated through before serving.