Oven-Ready
Low Country Shrimp and Chili Lime Rice Bowl
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Shellfish
Chef
Rachel Post
In Your Box (serves 2)
- 8 oz. Chili Lime Rice
- 3 oz. Corn Kernels
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8 oz. Shrimp
- 4 oz. Mixed Diced Peppers
- 2 tsp. Tomato Paste
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1 oz. Sour Cream
- ½ tsp. Smoked Paprika
- 1 tsp. Blackening 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)
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Calories386
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Carbohydrates48g
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Fat13g
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Protein22g
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Sodium1958mg
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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1 Start the Vegetables
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Massage rice in bag to break up any clumps. Combine rice, ¼ cup water, and tomato paste in provided tray. Top evenly with corn, diced peppers, 1 tsp.olive oil, ¼ tsp. salt, and a pinch of pepper. Bake uncovered in hot oven, 12 minutes.
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2 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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3 Finish the Dish
Bake uncovered in hot oven until shrimp reaches an internal temperature of 145 degrees, 15-18 minutes. While meal 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. Bon appétit!
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