Meal Kit

Healthy Takeout Kung Pao Shrimp

With Three Peppers, Honey Roasted Peanuts, and Brown Rice

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Shellfish (Shrimp), Peanuts, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

How could something so tasty be so lightning fast to make? This dish combines the fresh flavors of ginger and chilies and Kung Pao sauce with plump shrimp, healthy brown rice, and a melange of veggies topped with honey-roasted peanuts. It’s got crunch, it’s got spice, and it’s got flavor.

In Your Box (serves 2)

  • 1 Yellow Squash
  • Info
    8 oz. Shrimp
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 cup Parboiled Brown Rice
  • Info
    2 fl. oz. Starport Kung Pao Sauce
  • 1 Green Onions
  • Info
    ½ oz. Honey Roasted Peanuts
  • 1 tsp. Chopped Ginger
  • 6 Dried Chilies
Contains: Sulfites
Food intolerance information

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
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan

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

    Make the Rice

    Bring a small pot with parboiled brown rice, 2 cups water, and a pinch of salt to a boil. Cover, reduce to a simmer, and cook until tender, about 20 minutes. What's the difference between brown and white rice? Brown rice has only the outer husk removed, leaving the nutritious layer of bran intact (this layer is removed in white rice). It's this layer of bran that gives brown rice a nutty flavor and high fiber.

  2. 2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Core and cut red and green peppers into 1” dice. Trim and cut green onion into thin slices diagonally. Cut yellow squash into ¾” dice. Lightly crush peanuts with the back of a heavy pan. Rinse shrimp, pat dry, and season with a pinch of salt and pepper.

  3. 3

    Sear the Shrimp

    Heat a medium pan over high heat. Add 2 tsp. olive oil and shrimp and cook for 1 minute on each side, or until caramelized. Transfer shrimp to a plate (they'll finish cooking later) and return pan to heat (no need to wipe clean). Caramelizing the shrimp not only makes it look prettier, it also creates a very flavorful crust by browning the natural sugars in the shrimp.

  4. 4

    Cook the Peppers

    Add desired amount of dried chiles (see note below), red pepper, green pepper, and yellow squash to pan and cook for 2 minutes. Add ginger and half the green onions to pan and cook for 30 seconds, or until fragrant. Note: Whole dried chiles can be very spicy, especially if they break and the seeds come out. If you're sensitive, you may omit them entirely, or use 1 chile for mild heat, 2 for medium heat, 3 for high heat, and 4 or more for “Hurts so Good!"

  5. 5

    Finish the Kung Pao

    Add Kung Pao sauce to pan, tossing to coat vegetables thoroughly. Return shrimp to pan and cook until shrimp are cooked throughout and have reached a minimum internal temperature of 130 degrees. Season to taste with salt and pepper.

  6. 6

    Plate the Dish

    Place a serving of brown rice on a plate and arrange the Kung Pao shrimp and vegetables on top. Garnish with honey-roasted peanuts and remaining green onion. Kung Pao is a classic spicy Szechuan dish named after a Sichuan province Governor whose title was Gungbao (Kung Pao), which loosely translates into "Palace Guardian."

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