Meal Kit
Indian-Style Shrimp in Saag Sauce
over rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp)
- Pescatarian
- Gluten-Smart
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Shrimp
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 5 oz. Baby Spinach
- 1 Onion
- 2 tsp. Minced Ginger
- 2 tsp. Chile and Cumin Rub
- 2 Garlic Cloves
- 0.14 oz. Lemon Juice
- 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)
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Calories670
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Carbohydrates78g
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Net Carbs74g
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Fat29g
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Protein25g
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Sodium1690mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Mince spinach.
Alternatively, use a food processor to pulse into 1/4" pieces. Don't overload the machine or it won't chop evenly. You may need to work in batches.Halve and peel onion. Cut halves into 1/4" dice.Mince garlic. -
3 Cook the Shrimp
Pat shrimp dry. Season all over with half the chile and cumin rub (reserve remaining for sauce) and 1/4 tsp. salt.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Reduce heat to medium. Transfer shrimp to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Cook the Saag Sauce
Add 2 tsp. olive oil, onions, and a pinch of salt to hot pan. Stir occasionally until slightly tender and browned, 3-5 minutes.
Add garlic, ginger (to taste), red pepper flakes (to taste), and remaining chile and cumin rub. Stir often until garlic is fragrant, 1-2 minutes.Add spinach, 1/2 cup water, and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, add coconut milk and stir occasionally until sauce is slightly thickened, 3-5 minutes. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
5 Add Shrimp and Finish Dish
Add shrimp and lemon juice to hot pan. Stir often until combined and shrimp is coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp mixture. Bon appétit!
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