Salsa Verde Shrimp and Garlic-Cilantro Rice

with red peppers

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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)

  • 2 Garlic Clove
  • 2 Tomatillo
  • 1 Red Bell Pepper
  • Info
    8 oz. Shrimp
  • 2 tsp. Chile and Cumin Rub
  • 1 Yellow Onion
  • ¼ oz. Cilantro
  • Info
    1 oz. Sour Cream
  • ¾ cup Jasmine Rice
  • 1 Jalapeño 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
    572
  • Carbohydrates
    83g
  • Fat
    11g
  • Protein
    23g
  • Sodium
    1679mg

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

    Halve and peel onion. Slice halves into thin strips. Mince garlic. Stem, seed, remove ribs, and cut red bell pepper into ½" strips. Remove husks from tomatillos, rinse, and cut into ½" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  2. 2

    cook the rice

    Bring a small pot with jasmine rice, garlic, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. Stir in cilantro.

  3. 3

    make the sauce

    Heat 1 tsp. olive oil in a small pot over medium-high heat. Tomatillo, jalapeno, a pinch of salt and pepper in hot pan. Cook 2-3 minutes, stirring occasionally until lightly browned. Add ½ cup water and simmer 3-5 minutes. Mash lightly until consistency of a chunky salsa. Remove from heat and stir in sour cream and a punch of salt and pepper.

  4. 4

    cook the vegetables and shrimp

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes. Add shrimp and seasoning blend to pan and cook 3-5 minute, stirring occasionally until shrimp reaches a minimum internal temperature of 145 degrees.

  5. 5

    finish the dish

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

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