Sambal Shrimp and Mushroom Stir Fry

with jasmine rice and sugar snap peas

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Shellfish, Soy

Calories Conscious
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 tsp. Sugar
  • Info
    3 fl. oz. Brown Stir Fry Sauce
  • Info
    8 oz. Shrimp
  • ¾ cup Jasmine Rice
  • 6 oz. Snap Peas
  • 3 oz. Shiitake Mushrooms
  • 3 tsp. Sambal

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
    532
  • Carbohydrates
    77g
  • Fat
    14g
  • Protein
    24g
  • Sodium
    1773mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with jasmine rice and 1½ cup water 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

    Prepare the Ingredients

    Remove strings from snap peas, if necessary. Stem mushrooms and quarter caps. Pat shrimp dry, and season with ¼ tsp. salt and a pinch of pepper.

  • 3

    Sear the Shrimp

    Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat. 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. Reserve pan; no need to wipe clean

  • 4

    Cook the Vegetables

    Return pan used to cook shrimp to medium-high heat and add 1 Tbsp. olive oil. Add mushrooms and snap peas to hot pan and cook until peas are crisp-tender and lightly browned, 3-4 minutes.

  • 5

    Finish the Dish

    Stir shrimp, sambal, stir-fry sauce, and sugar into pan. Bring to a boil. Boil, 30-60 seconds. Remove from burner. Plate dish as pictured on front of card. Bon appétit!

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