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
Bang, Bang, Boom! This dish is a flavor explosion in your mouth! With crispy shrimp paired with savory sugar snap peas sitting atop a bed of fluffy rice, you'll forget take-out menus even existed!
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
Large 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
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using diced chicken breasts or diced chicken thighs, follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in white portions of green onions (prepared in a later step) and set aside.While rice cooks, continue recipe.
Prepare Ingredients and Make Sauce
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string. Thinly slice snap peas on an angle.
Halve lime and juice. Combine 2 tsp. lime juice and soy sauce in a mixing bowl. Set aside.Thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry. Add shrimp and cornstarch to another mixing bowl. Toss until coated. Set aside.
Cook the Snap Peas
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas to hot pan and stir occasionally until tender, 6-8 minutes.
Remove from burner. Transfer peas to a plate. Reserve pan; no need to wipe clean.
Cook the Shrimp
Return pan used to cook peas to medium-high heat and add 2 Tbsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp, soy-lime mixture, and snap peas. Garnish with boom boom sauce (to taste), green portions of green onions, and crispy onions. Bon appétit!
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