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
A note about serious food allergies
Lime, lime, and more lime… this brings you the tart goodness like no other dish. Not only the freshness of lime, but peppers three ways: the heat of jalapeño, fresh poblano, and sweet bell pepper. Pour the lime vinaigrette over those peppers and succulent shrimp, and you get a dinner lime no other. Lime? We meant like no other. Sure we did.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Rice
Bring a small pot with jasmine rice, 1½ cup water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the ingredients
Halve and peel onion. Cut halves into ¼" slices.
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Stem poblano peppers, seed, halve lengthwise, and slice into thin strips. Wash hands and cutting board after prepping.
Pat shrimp dry.
Make the Vinaigrette
In mixing bowl, combine lime juice, seasoning blend, and canola oil. Mix vigorously and set aside.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add red bell pepper, poblano pepper, onion, and a pinch of salt to hot pan. Stir occasionally until crisp-tender, 4-6 minutes.
Remove from burner. Remove vegetables to another mixing bowl.
Reserve pan; no need to wipe clean.
Cook the Shrimp
Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Add shrimp to vegetables and add vinaigrette. Stir to combine.
Plate dish as pictured on front of card, placing shrimp and vegetables on rice. Garnish with crispy jalapeños (to taste) and squeeze lime wedges over to taste. Bon appétit!
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