Meal Kit

Crispy Shrimp Rice Bowl and Sriracha Aioli

with pickled carrots and cucumbers

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, 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

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    5 oz. Edamame
  • 3 Tbsp. Cornstarch
  • 1 Persian Cucumber
  • 8 oz. Carrot
  • Info
    1.26 oz. Mayonnaise
  • ¾ cup Jasmine Rice
  • 2 tsp. Sriracha
  • 1 fl. oz. Seasoned Rice Vinegar

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
    833
  • Carbohydrates
    94g
  • Fat
    37g
  • Protein
    30g
  • Sodium
    1740mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 3 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
  1. 1

    Cook the Rice

    Bring a small pot with rice, a pinch of salt, 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, pickle vegetables.

  2. 2

    Pickle Vegetables and Make Aioli

    Peel cucumber and, using peeler, shave into long ribbons, stopping when you reach seeds. Discard end. Peel carrot, and using peeler, shave into long ribbons. Discard top. In a mixing bowl, combine carrot ribbons, cucumber ribbons, rice vingear, and a pinch of salt. Set aside to pickle, at least 10 minutes. In another mixing bowl, combine mayonnaise and Sriracha. Set aside

  3. 3

    Bread Shrimp and Heat Edamame

    Pat shrimp dry. Season all over with a pinch of salt.Combine shrimp and cornstarch in another mixing bowl until shrimp is coated. Heat a large non-stick pan over medium-high heat. Add edamame to dry hot pan and stir often until heated through, 2-3 minutes. Remove edamame to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook the Shrimp

    Heat 3 Tbsp. olive oil in a large non-stick pan over medium-high 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with shrimp, edamame, pickled vegetables, and Sriracha aioli (to taste). Bon appétit!

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