Meal Kit
Kung Pao Shrimp
with peanuts and rice
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Peanuts, Sesame, Soy
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Pescatarian
Chef
Jimmy Shay
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)
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8 oz. Shrimp
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
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2 fl. oz. Sweet & Thick Soy Sauce (GF)
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2 oz. Orange Ginger Sesame Sauce
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1 oz. Roasted & Salted Peanuts
- 2 Green Onions
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¼ oz. Toasted Sesame Oil
- ¼ tsp. Five Spice/Asian Blend Seasoning
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) yOk1ZbPm
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Calories690
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Carbohydrates95g
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Net Carbs90g
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Fat23g
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Protein28g
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Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
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 16 oz. shrimp, follow same instructions as 8 oz., working in batches if necessary.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry and season all over with a pinch of salt and pepper. -
3 Cook the Bell Peppers
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add bell peppers to hot pan and stir occasionally until tender, 6-8 minutes.Remove from burner. Transfer peppers to a plate and set aside. Wipe pan clean and reserve. -
4 Cook the Shrimp
Return pan used to cook bell peppers to medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to plate with bell peppers. Wipe pan clean and reserve. -
5 Add Sauce and Finish Dish
Return pan used to cook shrimp to medium-high heat. Add sesame oil and white portions of green onions to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add soy sauce, orange ginger sesame sauce (to taste), five spice seasoning, and 1/4 cup water. Bring to a simmer.Once simmering, stir occasionally until sauce has thickened slightly, 1-2 minutes.Add bell peppers and shrimp and stir to combine. Remove from burner.Plate dish as pictured on front of card, topping rice with bell peppers and shrimp and garnishing with peanuts and green portions of green onions. Bon appétit!
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