Express
Saucy Fajita Shrimp Over Rice
with peppers and onions
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Shrimp
- 10.94 oz. Long Grain White Rice
- 6 oz. Mixed Diced Peppers
- 1 Onion
- 4 fl. oz. Enchilada Sauce
- 2 oz. Light Sour Cream
- 1⅗ oz. Lemon Garlic Butter
- 1 oz. Grated Cotija
- ¾ oz. Roasted Garlic & Herb Butter
- 4 tsp. Fajita Seasoning
- 1 tsp. Garlic Salt
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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Calories590
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Carbohydrates74g
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Net Carbs71g
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Fat22g
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Protein25g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Plate
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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1 Cook the Rice
Bring a medium pot with rice, garlic salt, and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Stir softened lemon garlic butter into rice until melted and combined.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Cook the Shrimp
Pat shrimp dry and season all over with half the fajita seasoning (reserve remaining for vegetables).
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate. Wipe pan clean and keep over medium-high heat. -
3 Prepare and Cook the Vegetables
Halve and peel onion. Cut halves into 1/4" slices.
Add 2 tsp. olive oil to hot pan.Add onions, mixed peppers, and remaining fajita seasoning. Stir occasionally until vegetables are tender, 6-8 minutes. -
4 Add Shrimp and Sauce and Finish Dish
Add shrimp, enchilada sauce (to taste), and 1/4 cup water to hot pan. Stir to combine and bring to a simmer. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce.
Once simmering, reduce heat to low and stir occasionally until sauce coats shrimp and vegetables, 3-5 minutes.Remove from burner. Stir in softened garlic & herb butter until melted and combined.Plate dish as pictured on front of card, topping rice with shrimp and vegetables. Garnish with sour cream and cheese. Bon appétit!
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