Meal Kit

Crispy Sweet Chili Shrimp Rice Bowl

with green beans and roasted peanuts

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Peanuts, 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)

  • 6 oz. Trimmed Green Beans
  • Info
    8 oz. Shrimp
  • ½ tsp. Cilantro Lime Pepper Salt
  • ¾ cup Jasmine Rice
  • ½ oz. Pickled Ginger
  • 2 Green Onion
  • Info
    1 oz. Roasted Peanuts
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 2 oz. Sweet Chili Sauce
  • 3 Tbsp. Cornstarch

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
    705
  • Carbohydrates
    91g
  • Fat
    27g
  • Protein
    27g
  • Sodium
    1720mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 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

    prep ing.

    break ends off green beans, and cut into quarters slice thinly green onion, divide in half and set aside coarsely chop peanuts coarsely chop pickled ginger pat shrimp dry with a paper towel

  2. 2

    cook rice

    "Bring a small pot with 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."

  3. 3

    stir fry veg and rice

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and cook 1 minute. Add ¼ cup water, and cilantro lime pepper salt . Cover, and cook until tender, 6-8 minutes. Uncover add half chopped green onion, cook until bright green, 1 min and add cooked rice. Stir to combine and heat rice through. When edges of rice start to crisp, remove from heat. Cover to keep warm.

  4. 4

    cook shrimp

    Heat 6 tsp. olive oil in a large non-stick pan over medium-high heat. In a mixing bowl combine ** shrimp** and cornstarch, toss to coat evenly. Add shrimp to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Season with a pinch of salt. Add sweet chili sauce, chopped pickled ginger, soy sauce and pinch of salt. Cook o until sauce is bubbling and coating shrimp. 1 min. Add 1 Tbsp water if sauce is too thick. Remove from heat

  5. 5

    plate

    Plate like the photo topping shrimp with chopped peanuts and remainign chopped green onion Bon Appetit!

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