Meal Kit

Cashew Shrimp Rice Bowl

with snow peas and red peppers

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Cashews), Shellfish (Shrimp), Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

  • 6 oz. Snow Peas
  • Info
    0.609 fl. oz. Soy Sauce
  • Info
    2 oz. Hoisin Sauce
  • Info
    1 oz. Roasted Salted Cashews
  • 2 Green Onions
  • ¼ tsp. Red Pepper Flakes
  • Info
    8 oz. Shrimp
  • 1½ tsp. Cornstarch
  • 1 Red Bell Pepper
  • ¾ cup Jasmine Rice

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • 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.

  1. 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. 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. 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. 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. 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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