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
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.
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
Large 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.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
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.
Pat shrimp dry. Place shrimp, cornstarch, and a pinch of pepper in a mixing bowl and combine until shrimp is completely coated. Set aside.
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.
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.
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. Serve sauce on side for dipping. Bon appétit!
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