BBQ Shrimp Rice Bowl

with chipotle ranch and crispy jalapeños

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish

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

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • Info
    8 oz. Shrimp
  • ¾ cup Jasmine Rice
  • 1 tsp. Blackening Seasoning
  • 2 Green Onion
  • 1 fl. oz. Apple Cider Vinegar
  • 4 oz. Slaw Mix
  • Info
    ½ oz. Crispy Jalapeños
  • 1½ oz. BBQ Sauce
  • Info
    1½ oz. Chipotle Ranch Dressing

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
    646
  • Carbohydrates
    96g
  • Fat
    20g
  • Protein
    24g
  • Sodium
    1688mg

Recipe Steps

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.)

  • 4

    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.

  • 5

    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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