Mojo Shrimp and Plantain Rice Bowl

with black beans and cilantro

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: 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

In Your Box (serves 2)

  • 4 oz. Black Beans
  • 8 oz. Sliced Plantains
  • ¼ oz. Cilantro
  • 2 tsp. Mirepoix Base
  • ¾ cup Jasmine Rice
  • 1 Tbsp. Cornstarch
  • 4 Garlic Cloves
  • 1 Lime
  • 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
    752
  • Carbohydrates
    124g
  • Fat
    17g
  • Protein
    26g
  • Sodium
    1209mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Wire-Mesh Strainer

Before You Cook

  • 1

    Cook the Rice

    Bring a medium pot with jasmine rice, 1½ cups water, a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Drain black beans in a wire-mesh strainer. Stir beans into rice until warmed through, 2-3 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Mince cilantro (no need to stem). Cut plantains into ½" dice. Halve lime. Cut one half into wedges and juice the other half. Mince garlic. Pat shrimp dry.

  • 3

    Cook the Plantains

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add plantains to hot pan and stir occasionally until browned, 2-3 minutes. Remove plantains to a plate. Reserve pan; no need to wipe clean.

  • 4

    Cook the Shrimp

    Return pan used to cook plantains to medium-high heat and add 1 Tbsp. olive oil. Add shrimp to hot pan and cook undisturbed, 2 minutes. Flip shrimp.

  • 5

    Make Sauce and Finish Dish

    Add garlic to pan and stir constantly until aromatic, 30-60 seconds. Stir in ¼ cup water and mirepoix base. Bring to a boil. Once boiling, add cornstarch and stir until sauce thickens and shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner and stir in 2 tsp. lime juice and a pinch of salt. Plate dish as pictured on front of card, topping rice and beans with shrimp mixture and plantains, and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!

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