Meal Kit

Crispy Sweet Chili Shrimp Rice Bowl

with green beans and roasted peanuts

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

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)

  • ½ oz. Pickled Ginger
  • 6 oz. Trimmed Green Beans
  • Info
    8 oz. Shrimp
  • ½ tsp. Cilantro Lime Pepper Salt
  • ¾ cup Jasmine Rice
  • 2 Green Onions
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Large Non-Stick Pans
  • 1 Small Pot
  • 1 Mixing Bowl

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 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.

  2. 2

    Prepare the Ingredients

    Cut green beans into 2" pieces. Thinly slice green onions. Coarsely chop peanuts. Coarsely chop pickled ginger. Pat shrimp dry. In a mixing bowl, combine shrimp, a pinch of salt, and cornstarch. Toss or gently stir to coat evenly. Set aside.

  3. 3

    Cook Vegetables and Rice

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute. Add ¼ cup water and seasoning blend. Cover, and cook until tender, 6-8 minutes. Uncover, and stir in half the green onions (reserve remaining for garnish). Cook until bright green, 1-2 minutes. Stir in cooked rice until heated through and rice starts to crisp, 3-4 minutes. Remove from burner. Cover and set aside.

  4. 4

    Cook the Shrimp

    Heat 2 Tbsp. olive oil in another large non-stick pan over medium-high heat. Let oil heat, 3 minutes. After 3 minutes, add shrimp to hot pan and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Add sweet chili sauce, pickled ginger, soy sauce, and a pinch of salt. Stir often until sauce is bubbling and coats shrimp, 1-2 minutes. If too thick, add water, 1 Tbsp. at a time , until desired consistency is reached. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice and vegetables with shrimp, peanuts, and remaining green onions. Bon appétit!

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