Meal Kit

Mango Habanero Popcorn Shrimp Rice Bowl

with snap peas and toasted coconut

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish, Soy, Tree Nuts

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

In Your Box (serves 2)

  • 1 Lime
  • 6 oz. Snap Peas
  • Info
    2 fl. oz. Spicy Orange Sauce
  • 2 Tbsp. Cornstarch
  • 2 Garlic Clove
  • 1 tsp. Mango Habanero Wings Seasoning
  • Info
    2 Tbsp. Toasted Coconut
  • ¾ cup Jasmine Rice
  • Info
    8 oz. Shrimp

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

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
  1. 1

    Prepare The Ingredients

    Mince garlic. (Time: :45) Halve lime lengthwise. Cut one half into wedges and juice the other half. (TIme: 1:37) Pull strings from sugar snap peas. (Time: 1:22) If string is hard to find and remove, make a very thin cut lengthwise along the string.

  2. 2

    Cook The RIce

    "Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff with toasted coconut. Set aside. While rice cooks, prepare the vegetables and shrimp."

  3. 3

    Cook The Snap Peas and Make The Sauce

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas to hot pan and stir occasionally until snap peas are tender, 6-8 minutes. Transfer to a plate. Reserve pan; no need to wipe clean. (End of step.) In the same pan, add 1 tsp olive oil and minced garlic. Cook 1 minute. Add spicy orange sauce, 1 tsp lime juice and mango habanero seasoning. Bring to a simmer and transfer to a bowl. Wipe the pan clean.

  4. 4

    Cook The Shrimp

    Season shrimp with ¼ tsp salt and a pinch of pepper. In the same pan, add 3 TB of olive oil to the pan. In a bowl, add shrimp and then the cornstarch and toss to evenly coat. Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Add shrimp to hot pan and cook undisturbed until crispy on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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