All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Boom goes the dynamite, and boom goes the flavor. The difference is, one is destructive, and the other is delicious. Crispy shrimp, tossed with a rub of chile and cumin flavors, sits on a bed of rice flavored by edamame and soy sauce. And the boom boom sauce; spicy, with a hint of lime, augments the natural flavors of the shrimp. The joy of these flavors will make your heart explode… like a stick of dynamite. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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.
You Will Need
Medium Non-Stick Pan
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
Cook the Rice
Bring a small pot with jasmine rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Stir in edamame and soy sauce until heated through, 1-2 minutes.
Remove from burner. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Pat shrimp dry.
Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 4 Tbsp. olive oil. Heat oil, 1-2 minutes.
While oil heats, gently combine shrimp and cornstarch in a mixing bowl until coated.
Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer cooked shrimp to another mixing bowl and toss with chile and cumin rub. Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.
Add bok choy to hot pan and stir occasionally until starting to soften, 2-3 minutes.
Add white portions of green onions and stir occasionally until softened, 1-2 minutes.
Remove from burner.
Make Sauce and Finish Dish
Combine boom boom sauce and lime juice in another mixing bowl.
Plate dish as pictured on front of card, topping rice with vegetables and shrimp. Drizzle sauce (to taste) over bowl and garnish with green portions of green onions. Squeeze lime wedges over bowl to taste. Bon appétit!
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