Hawaiian Sweet and Sour Shrimp with Rice and Crispy Wontons
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:3 days
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.
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
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.
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.
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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