Meal Kit

Mojito-Lime Shrimp Bowl

with lime vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Shellfish

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

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.

In Your Box (serves 2)

  • 2 tsp. Mojito Lime Seasoning
  • Info
    1 oz. Crispy Jalapeños
  • 2 fl. oz. Canola Oil
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • ¾ cup Jasmine Rice
  • 1 Lime
  • Info
    8 oz. Shrimp
  • 1 Red Bell Pepper

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

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 2 Mixing Bowls
  • 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    Make the Vinaigrette

    In mixing bowl, combine lime juice, seasoning blend, and canola oil. Mix vigorously and set aside.

  4. 4

    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.

  5. 5

    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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