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
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 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.
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
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.
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.
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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