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
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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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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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