Meal Kit
Crispy Pepper Shrimp
with ponzu sauce
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Soy
Chef
David Padilla
In honor of our 10th Birthday in June, Home Chef is celebrating a decade of deliciousness by giving home cooks the chance to try our Top 10 Greatest Hits of all time — like this meal! 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!
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
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2 fl. oz. Ponzu Sauce
- 2 Green Onions
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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.
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Nutrition (per serving) 9Oz8WlP5
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Calories740
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Carbohydrates82g
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Net Carbs78g
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Fat34g
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Protein23g
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Sodium1560mg
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
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, to a large non-stick pan over medium heat with 2 tsp. olive oil. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, 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 Prepare the Ingredients
Stem, seed, remove ribs, and cut 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. Keep white and green portions separate.Mince garlic.Pat shrimp dry. Combine shrimp, cornstarch, and a pinch of pepper in a mixing bowl until completely coated. Set aside. -
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.
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4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and white portions of green onions to hot pan. Stir occasionally until slightly 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 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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