Oven-Ready
Hawaiian Sweet and Sour Shrimp with Rice and Crispy Wontons
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Soy
Chef
Sarah Thomsen
In Your Box (serves 2)
- 8½ oz. Cooked Jasmine Rice
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8 oz. Shrimp
- 4 oz. Mixed Diced Peppers
- 3 oz. Pineapple Chunks
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2 oz. Hawaiian Sweet and Sour Sauce
- 1 oz. Seasoned Rice Vinegar
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½ oz. Wonton Strips
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⅖ fl. oz. Tamari Soy Sauce
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) oPNmw83X
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Calories440
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Carbohydrates75g
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Net Carbs73g
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Fat5g
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Protein22g
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Sodium1340mg
Recipe Steps
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
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1 Prepare the Ingredients
Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Carefully massage rice in bag to break up any clumps. Place rice in one half of provided tray. -
2 Add the Shrimp
Pat shrimp dry.
Combine shrimp, peppers, soy sauce, pineapple, and half the sweet and sour sauce (reserve remaining for garnish) in empty half of tray. -
3 Bake the Dish
Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 18-20 minutes.
Carefully remove from oven. Top rice with rice wine vinegar, and shrimp with remaining sweet and sour sauce. Garnish entire meal with wonton strips and red pepper flakes (to taste). Bon appétit!
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