All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
FD&C Blue No. 1, FD&C Blue No. 2, FD&C Red No. 40, and Sulfites
Food intolerance information
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a small pot with rice, 11/2 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.
Prepare the Ingredients
Zest lime and halve. Quarter one half and juice remaining half.
Core tomato and cut into 1/4" dice.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat shrimp dry.
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, 1/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper and stir to combine. Set aside.Wipe pan clean and reserve.
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.
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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