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
There's nothing like crispy shrimp; something about the small crustaceans, battered and fried, makes them extra yummy, with a fantastic textural contrast of crunchy and soft. And if you add a bit of heat, a bit of the pickled vegetables, a bit of rice… you've got a bowl of dinner with enough flavor and contrast to impress even the most jaded culinarians.
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
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. For this and diced chicken, follow same instructions as shrimp in Steps 3 and 4, cooking, stirring occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.
If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Follow same instructions as shrimp in Steps 3 and 4, cooking, stirring occasionally, until tofu is golden brown, 6-8 minutes.
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.
Stir in edamame Cover, and cook, 2 minutes.
Remove from burner. Set aside covered.
While rice cooks, pickle vegetables.
Pickle Vegetables and Make Aioli
Trim cucumber and thinly slice into rounds.
Peel carrot, and using peeler, shave into long ribbons. Discard top.
In a mixing bowl, combine carrot ribbons, cucumber rounds, rice vinegar, and a pinch of salt. Set aside to pickle, at least 10 minutes.
While vegetables pickle, in another mixing bowl, combine mayonnaise and Sriracha. Set aside.
Coat the Shrimp
Pat shrimp dry. Season all over with a pinch of salt.
Combine shrimp and cornstarch in another mixing bowl until shrimp is coated.
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, pickled vegetables, and Sriracha aioli (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.