Express
Premium
Chipotle Shrimp & Pepper-Corn Elotes Bowl
with cotija and lime
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs
- Calorie-Conscious
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Shrimp
- 16 oz. Cooked White Rice
- 10 oz. Frozen Corn
- 8 oz. Mixed Diced Peppers
- 1 Lime
- 2 oz. Chipotle Pesto
- 2 oz. Light Sour Cream
- 1 oz. Grated Cotija
- 0.88 oz. Mayonnaise
- 2 Green Onions
- 2 tsp. Fiesta Seasoning
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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Calories510
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Carbohydrates52g
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Net Carbs48g
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Fat23g
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Protein24g
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Sodium1390mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salted Butter
- Salt
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
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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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions, keeping white and green portions separate.Pat shrimp dry. Season all over with a pinch of salt and pepper. -
2 Cook the Peppers and Corn
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mixed peppers and a pinch of salt to hot pan. Stir occasionally until tender, 5-7 minutes.Add 1 tsp. olive oil, fiesta seasoning, corn, white portions of green onions, and 1/4 tsp. salt. Stir often until combined and corn is heated through, 1-2 minutes.Remove from burner. Stir in 2 tsp. lime juice (to taste), mayonnaise, and sour cream until combined.While peppers and corn cook, continue recipe. -
3 Cook the Shrimp
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner and stir in pesto (to taste) until combined. Kids not a fan of extra heat? Feel free to skip/reduce the pesto. While shrimp cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Stir in 1/4 tsp. salt and 1 Tbsp. softened salted butter. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping pepper-corn elotes with cheese. Garnish shrimp and pepper-corn elotes with green portions of green onions and squeeze lime wedges over bowl to taste. Bon appétit!
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