Baja Shrimp Bowl

with jalapeno and tortilla strips

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Bring the beachy Baja life to your dinner table, with this delicious shrimp bowl. Those delicate crustaceans are cooked in sweet chili sauce, highlighting the best of their flavors. Feisty jalapeño, sweet corn, and crunchy tortilla all pile on the goodness, making every bite a beach party of its own. Surfs up!

How to get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called “pith,” and is quite bitter.

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • ¾ cup Jasmine Rice
  • 1 Lime
  • 3 oz. Corn Kernels
  • 1 Roma Tomato
  • Info
    8 oz. Shrimp
  • 3 fl. oz. Sweet Chili Sauce
  • ½ oz. Baby Arugula
  • ½ oz. Tortilla Strips

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    626
  • Carbohydrates
    106g
  • Fat
    11g
  • Protein
    21g
  • Sodium
    1633mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with rice, 1½ cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and stir in 1 tsp. lime zest (zest is made in a later step). Set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Zest lime and halve. Quarter one half and juice remaining half. Core tomato and cut into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat shrimp dry.

  • 3

    Make the Salsa

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Transfer corn to a mixing bowl. Add tomato, ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and stir to combine. Set aside. Wipe pan clean and reserve.

  • 4

    Cook the Shrimp

    Return pan used to char corn to medium-high heat and add 1 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño (reserve remaining for garnish) to hot pan. Cook undisturbed until lightly browned, 2-3 minutes. If you received 16 oz. shrimp, use a large non-stick pan. Add sweet chili sauce and bring to a simmer. Once simmering, stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    In another mixing bowl, combine arugula with 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt. Plate dish as pictured on front of card, topping rice with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and dressed arugula. Squeeze lime wedges over dish to taste. Bon appétit!

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