Crispy Salt and Pepper Shrimp

with red bell pepper

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Shellfish, Soy

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 you!
A note about serious food allergies

Name us a more iconic duo than “salt” and “pepper;” we'll wait. Can't, can you? On dinner tables across the globe, people shake those shakers to augment an already delightful experience or save dinner from blandness. Now, the peppers in here aren't just pepper pepper, but spicy jalapeño and fresh red bell pepper. But the shrimp remains the same, crisped to perfection and tossed with the vegetables, ginger, and garlic. Salt and pepper… an iconic duo for an iconic meal. 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)

  • 2 Green Onions
  • Info
    8 oz. Shrimp
  • ¾ cup Jasmine Rice
  • 1 Jalapeño Pepper
  • 1 Red Bell Pepper
  • 2 Tbsp. Cornstarch
  • Info
    2 fl. oz. Ponzu Sauce
  • 2 tsp. Chopped Ginger
  • 2 Garlic Cloves
  • Info
    0.84 oz. Mayonnaise

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
    776
  • Carbohydrates
    82g
  • Fat
    34g
  • Protein
    22g
  • Sodium
    1686mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Stem jalapeño, seed, remove ribs, and cut into ¼"dice. Wash hands and cutting board after working with jalapeño. Mince garlic. Pat shrimp dry. Place shrimp, cornstarch, and a pinch of pepper in a mixing bowl and combine until shrimp is completely coated. Set aside.

  • 3

    Make the Sauce

    Combine mayonnaise, ponzu, and a pinch of pepper in another mixing bowl. For a smoother sauce, place mayonnaise in bowl first, then slowly stir in ponzu. Set aside.

  • 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 vegetables are lightly charred, 3-5 minutes. Add garlic and ginger. Stir occasionally until fragrant, 1-2 minutes. Remove 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 stir occasionally until golden brown, crisp, and shrimp reach a minimum internal temperature of 145 degrees, 3-4 minutes. Add vegetables and a pinch of salt and stir until warmed through, 1 minute. Remove from burner. Plate dish as pictured on front of card, placing shrimp and vegetables on rice. Garnish with green portions of green onions. Bon appétit!

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