Chipotle Pepper and Mango Chutney Shrimp with Rice Pilaf
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:3 days
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
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.
Before You Cook
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
Prepare The Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Add diced peppers, 1 tsp. olive oil, and a pinch of salt and pepper in provided tray.
Cover with foil. Bake covered in hot oven, 8 minutes.
Add the Shrimp
Carefully remove tray from oven. Stir in rice and seasoning blend and push to one side of tray. Tray will be hot! Use a utensil.
Pat shrimp dry. Add shrimp to empty side of tray and combine with a pinch of salt and pepper.
Bake the Meal
Bake uncovered in hot oven until peppers are tender and shrimp reaches a minimum internal temperature of 145 degrees, 15-17 minutes.
Carefully remove from oven and stir chipotle pepper paste into shrimp until completely combined. Top shrimp with mango chutney and peanuts. Bon appétit!
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