Meal Kit

Salsa Verde Shrimp and Garlic-Cilantro Rice

with red peppers

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

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)

  • 1 Yellow Onion
  • 2 Garlic Clove
  • 2 Tomatillo
  • 1 Red Bell Pepper
  • Info
    8 oz. Shrimp
  • 2 tsp. Chile and Cumin Rub
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Small Pots
  • 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

    Mince cilantro (no need to stem). Mince garlic. Bring a small pot with rice, 1 ½ cups water, garlic, 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 stir in cilantro. Cover and set aside. While rice cooks, prepare remaining ingredients.

  2. 2

    Prepare the Ingredients

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

  3. 3

    Make the Salsa Verde

    Heat 1 tsp. olive oil in another small pot over medium-high heat. Add tomatillo, jalapeño (use less if spice-averse), and a pinch of salt and pepper to hot pot. Stir occasionally until lightly browned, 2-3 minutes. Add ½ cup water and bring to a simmer. Once simmering, cook until liquid is reduced by half, 3-5 minutes. After liquid is reduced by half, mash until vegetables form the consistency of a chunky salsa. Remove from burner. Stir in sour cream and a pinch of salt and pepper. Cover and set aside.

  4. 4

    Cook the Shrimp

    Place a large non-stick pan over 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 shrimp to a plate. Keep pan over medium-high heat.

  5. 5

    Cook Vegetables and Finish Dish

    Add 1 tsp. olive oil, red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes. Stir in shrimp and seasoning rub until combined. Remove from burner. Plate dish as pictured on front of card, topping rice with shrimp and vegetables, then salsa verde. Bon appétit!

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