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
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Pescatarian
- Gluten-Smart
Chef
Laura Alpern
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)
- 1 Navel Orange
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8 oz. Shrimp
- 5.47 oz. Long Grain White Rice
- 5 oz. Corn Kernels
- 1 oz. Apricot Preserves
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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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Calories660
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Carbohydrates100g
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Net Carbs95g
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Fat19g
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Protein25g
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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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