Family Meal Kit
One-Pan Zesty Chipotle Shrimp Burrito
with citrus mojo rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Jimmy Shay
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Cooked White Rice
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16 oz. Shrimp
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4 Large Flour Tortillas
- 1 Green Bell Pepper
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3 oz. Sour Cream
- 3 oz. Shredded Red Cabbage
- 2 oz. Classic Guacamole
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1 Tbsp. Chipotle Pesto
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Citrus Mojo Rub
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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Calories560
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Carbohydrates66g
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Net Carbs61g
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Fat21g
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Protein24g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Start the Filling
Remove stem, seeds, and ribs, and cut bell pepper into 1/4” dice.
Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add bell peppers to hot pan and stir occasionally until lightly browned, 3-4 minutes.While bell peppers cook, continue recipe. -
2 Make the Slaw and Crema
In a mixing bowl, combine cabbage, half the chile and cumin rub (reserve remaining for filling), and 2 tsp. olive oil. Set aside.
In another mixing bowl, combine guacamole, sour cream, and a pinch of salt and pepper. Set aside. -
3 Finish the Filling
Pat shrimp dry.
Add 2 tsp. olive oil and shrimp to hot pan with bell peppers. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add remaining chile and cumin rub, pesto (to taste), citrus mojo rub, 1/4 tsp. salt, and rice. Stir occasionally, breaking up rice, until combined and heated through, 1-2 minutes.Remove from burner. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded. -
5 Assemble Burritos and Finish Dish
Place tortillas on a clean work surface. Spread avocado crema evenly over tortillas. Evenly divide filling and slaw between tortillas.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. There may be leftover filling.Plate dish as pictured on front of card, halving burrito, if desired. Bon appétit!
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