Meal Kit

Crispy Pepper Shrimp

with ponzu sauce

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Shellfish (Shrimp), Eggs, Wheat, Soy

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 you!
A note about serious food allergies

Lots of things are popular: sunshine, puppies, country-pop stars whose last name means “quick action.” But this meal is more popular than them all (well, maybe not puppies): succulent shrimp fried up nice and crispy, with a sweet mayo-ponzu sauce drizzled over. This meal (and by extension you) will be so popular, you'd think they're going out of style. You're on your way to being an influencer! Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Red Bell Pepper
  • 5.47 oz. Long Grain White Rice
  • Info
    2 fl. oz. Ponzu Sauce
  • 1 Jalapeño Pepper
  • 2 Green Onions
  • Info
    0.84 oz. Mayonnaise
  • 2 Tbsp. Cornstarch
  • 2 tsp. Minced Ginger
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.

  • If using scallops, follow same instructions as shrimp in Steps 2 and 5, cooking until scallops reach minimum internal temperature, 1-2 minutes per side.

  1. 1

    Cook the Rice

    Bring a small pot with rice and 11/4 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner and set aside covered.

    While rice cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.

    Trim and thinly slice white portions of green onions. Thinly slice remaining green portions of green onions on an angle, keeping white and green portions separate.

    Mince garlic.

    Stem jalapeño, seed, remove ribs, and cut into 1/4" dice. Wash hands and cutting board after working with jalapeño.

    Pat shrimp dry. Combine shrimp, cornstarch, and a pinch of pepper in a mixing bowl until completely coated. Set aside.

  3. 3

    Make the Sauce

    In another mixing bowl, whisk or vigorously stir mayonnaise, ponzu, and a pinch of pepper until combined. For a smoother sauce, place mayonnaise in bowl first, then slowly stir in ponzu. Set aside.

  4. 4

    Cook the Vegetables

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.

    Add red bell pepper, jalapeño (to taste), and white portions of green onions to hot pan. Stir occasionally until lightly charred, 3-5 minutes.

    Add garlic and ginger. Stir often until fragrant, 1-2 minutes.

    Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.

  5. 5

    Cook Shrimp and Finish Dish

    Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil.

    Add shrimp to hot pan and flip occasionally until crisp and shrimp reach a minimum internal temperature of 145 degrees, 3-4 minutes.

    Stir in vegetables and a pinch of salt until combined and warmed through. Remove from burner.

    Plate dish as pictured on front of card, placing shrimp and vegetables on rice and topping with sauce. Garnish with green portions of green onions. Bon appétit!

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