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
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.
Before You Cook
Prepare The Ingredients and Make The Slaw
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a bowl, combine the slaw mix and chipotle ranch dressing.
Cook The Rice
Bring a small pot with jasmine rice, blackening seasoning, green onion bottoms and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare shrimp.
Cook The Shrimp
Pat shrimp dry with paper towels and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Add apple cider vinegar and bring to a simmer. Remove from heat and add bbq sauce.
Reserve pan; no need to wipe clean. (End of step.)
Cook The Corn
In the same pan over medium high heat, add 1 tsp olive oil. Add corn, ¼ tsp salt and a pinch of pepper and cook 2-3 minutes or until slightly charred. Stir into cooked rice.
Finish The Dish
Plate dish as pictured on front of card, topping with green onion tops and crispy jalapenos. Bon appétit!
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