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
A note about serious food allergies
BBQ, shrimp, and pizza: Three great things that don't usually hang out together. Well, why not? Shrimp are coated with sweet and spicy mango habanero seasoning, then placed on a flatbread where we've subbed out pizza sauce for tangy BBQ sauce. Topped with a bright pico de gallo, you'll be trying out the “rule of threes” for all your meals.
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
Prepare the Ingredients
Halve and peel shallot. Slice half into thin strips and mince other half.
Core tomato and cut into ¼" dice.
Halve lime. Juice one half and cut other half into wedges.
Mince cilantro (no need to stem).
Pat shrimp dry. Place shrimp in a mixing bowl and coat with seasoning blend (use less if spice-averse).
If using chicken breasts, pat dry and, on a separate cutting board, slice into 1" pieces. Season same amount. If using flank steak, separate into a single layer. Season same amount.
Assemble the Pizzas
Place flatbreads on a clean work surface.
Smear BBQ sauce on each flatbread. Add sliced shallot (to taste) and top with cheese.
Bake the Pizzas
Place pizzas directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips.
Bake until crust is crispy and cheese is bubbly, 5-7 minutes.
While pizzas bake, make pico de gallo.
Make the Pico de Gallo
In another mixing bowl, combine tomato, diced shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), and ¼ tsp. pepper. Set aside for flavors to marry.
For next step, if using 16 oz shrimp, work in batches. If using chicken, use a medium non-stick pan over medium-high heat with 2 tsp. olive oil. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using flank steak, use same pan, heat, and olive oil, and stir occasionally until no pink remains, 4-6 minutes.
Cook Shrimp and Finish Dish
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until golden brown, 2-3 minutes.
Flip, and cook until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer shrimp to a plate and set aside until cool enough to handle. Once cool, halve lengthwise.
Plate dish as pictured on front of card, topping pizzas with pico de gallo and shrimp. Garnish with remaining cilantro and squeeze lime wedges over (to taste). Bon appétit!
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