Meal Kit
Cashew Shrimp Rice Bowl
with snow peas and red peppers
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Cashews), Shellfish (Shrimp), Wheat, Sesame, Soy
Chef
Sarah Thomsen
Let's hear it for the noble cashew, a nut that doesn't get as much as love as those with famous spreads (looking at you, hazelnut and peanut) or candy bars (rhymes with “salmond Roy”). Salty, nutty cashews are the star here, combining delightfully with shrimp and rice, as well as some fresh veg and hot pepper flakes. Cashew, take a bow.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Red Bell Pepper
- 6 oz. Snow Peas
- ¾ cup Jasmine Rice
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2 oz. Hoisin Sauce
- 2 Green Onions
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1 oz. Roasted Salted Cashews
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0.609 fl. oz. Tamari Soy Sauce (GF)
- 1½ tsp. Cornstarch
- ¼ tsp. Red Pepper Flakes
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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Calories650
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Carbohydrates99g
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Net Carbs92g
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Fat16g
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Protein28g
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Sodium1890mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Large Non-Stick Pan
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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using diced chicken, follow same instructions as shrimp in Steps 2 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Reduce to a simmer and cover with a tight-fitting lid. No tight-fitting lid? Use a plate. Cook undisturbed, 10 minutes.Remove from burner. Set aside covered to steam until water is evaporated, 8-10 minutes.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.
Slice snow peas into 1/2" pieces.Coarsely chop cashews.Thinly slice green onions, keeping white and green portions separate.Pat shrimp dry. -
3 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate. Keep pan over medium-high heat. -
4 Cook the Vegetables
Add 2 tsp. olive oil, snow peas, white portions of green onions, red bell pepper, and red pepper flakes (to taste) to hot pan.
Stir occasionally until tender, 5-8 minutes. -
5 Make Sauce and Finish Dish
Stir cornstarch, 1/4 cup water, soy sauce, and hoisin into hot pan. Bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 30-60 seconds.Stir in shrimp until coated. Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp and vegetables and garnishing with green portions of green onions and cashews. Bon appétit!
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