Oven-Ready
Low Country Shrimp and Chili Lime Rice Bowl
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
In Your Box (serves 2)
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- 8 oz. Chili Lime Rice
- 4 oz. Mixed Diced Peppers
- 3 oz. Corn Kernels
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- 2 tsp. Tomato Paste
- 1 tsp. Blackening Seasoning
- ½ tsp. Smoked Paprika
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) MqgRMoPn
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Calories500
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Carbohydrates58g
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Net Carbs54g
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Fat19g
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Protein24g
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Sodium1890mg
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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Bake the Vegetables
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Carefully massage rice in bag to break up any clumps.Combine rice, 1/4 cup water, and tomato paste on provided tray. Top evenly with corn and diced pepper, then 1 tsp.olive oil and a pinch of salt, and pepper.Bake vegetables and rice uncovered in hot oven, 12 minutes. -
Add the Shrimp
Carefully remove tray from oven. Pat shrimp dry and place on vegetables. Top shrimp with 1 tsp. olive oil and blackening seasoning.
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Finish the Dish
Bake uncovered in hot oven until shrimp reaches an internal temperature of 145 degrees, 15-18 minutes
While dish bakes, combine sour cream, 1 Tbsp. water, paprika, and a pinch of salt and pepper in a mixing bowl.Carefully remove tray from oven and stir to combine. Top with paprika-sour cream mixture and crispy onions. Bon appétit!
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