Meal Kit
Black Pepper Shrimp
with bok choy and peppers
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat, Sesame, Soy
- Calorie-Conscious
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Heads of Baby Bok Choy
- 8 oz. Shrimp
- 1 Green Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1⅘ fl. oz. Black Pepper Sauce
- 1½ oz. Teriyaki Sauce
- 2 Green Onions
- ½ oz. Lightly Toasted Sesame Oil
- 1 Tbsp. Cornstarch
- 1 tsp. Black Garlic Seasoning
- 1 tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving)
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Calories580
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Carbohydrates89g
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Net Carbs85g
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Fat14g
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Protein25g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry and season all over with black garlic seasoning. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add sesame oil.
Add bell peppers, white portions of green onions, bok choy stems, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.Add bok choy leaves and stir occasionally until wilted, 1-2 minutes.While vegetables cook, continue recipe. -
4 Cook the Shrimp
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
5 Add Shrimp and Sauce and Finish Dish
In a mixing bowl, combine black pepper sauce (to taste), teriyaki sauce, cornstarch, and 1/4 cup water.
Add shrimp and cornstarch mixture to hot pan with vegetables. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp mixture. Garnish with green portions of green onions and sesame seeds. Bon appétit!
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