Meal Kit
Chipotle Citrus Shrimp
with cilantro rice and fiesta corn
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Pescatarian
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 2)
- 1 Navel Orange
- 8 oz. Shrimp
- 5.47 oz. Long Grain White Rice
- 5 oz. Corn Kernels
- 1 oz. Apricot Preserves
- ⅘ oz. Chipotle Butter
- 2 Green Onions
- 2 tsp. Fiesta Seasoning
- ¼ oz. Cilantro
- 2 Garlic Cloves
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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Calories690
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Carbohydrates106g
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Net Carbs100g
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Fat19g
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Protein26g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in cilantro (prepared in next step) and a pinch of salt. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve orange and juice both halves.
Coarsely chop cilantro.Trim and thinly slice green onions.Mince garlic.Pat shrimp dry. Season all over with 3/4 the fiesta seasoning (reserve remaining for corn) and 1/4 tsp. salt. -
3 Start the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp and garlic to hot pan. Stir occasionally until garlic is fragrant and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.While shrimp cook, continue recipe. -
4 Cook the Corn
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn, green onions, and remaining fiesta seasoning to hot pan. Stir occasionally until corm is heated through, 2-3 minutes.Remove from burner. -
5 Finish Shrimp and Finish Dish
Add apricot preserves and 3 Tbsp. orange juice to hot pan with shrimp. Stir to combine and bring to a simmer.
Once simmering, stir in butter (to taste) until melted and sauce has slightly thickened, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp and corn. Bon appétit!
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