Oven-Ready
Coconut Shrimp and Jalapeño Jelly with Cilantro Rice and Queso Fresco
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Shellfish, Tree Nuts
Chef
Nigel Palmer
In Your Box (serves 2)
- 5 oz. Corn Kernels
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8 oz. Shrimp
- 8 oz. Cilantro Lime Rice
- 1 oz. Hot Jalapeño Jelly
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1 oz. Queso Fresco
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2 Tbsp. Coconut Panko
- ½ tsp. Cilantro Lime Pepper Salt
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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Calories413
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Carbohydrates58g
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Fat13g
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Protein23g
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Sodium1667mg
Recipe Steps
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Add rice to half of provided tray and top with corn, ¼ tsp. salt, and a pinch of pepper.
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2 Add the Shrimp
Pat shrimp dry. Add to empty half of tray and top shrimp evenly with seasoning blend, jalapeño jelly, and panko
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3 Bake the Meal
Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 18-22 minutes. Carefully remove from oven. Top entire meal with cheese. Bon appétit!
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