Meal Kit

Sautéed Shrimp and Baby Spinach Salad

With Cherry Tomatoes and a Balsamic Reduction

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish (Shrimp), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Only two locations produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia in Italy. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. Balsamic vinegar is rich, glossy, a deep brown in color, and has a complex flavor that balances the natural sweet and sour elements of the cooked grape juice, with hints of wood from the casks. This week we are reducing the vinegar even more to produce a sweeter and less tart version of balsamic. The reduction pairs well with the delicate shrimp and light and crisp baby spinach.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 0 Red Onion
  • 0 Garlic Cloves
  • 0 oz. Baby Spinach
  • Info
    0 oz. Asiago
  • 0 oz. Cherry Tomatoes
  • 0 volume Red Pepper Flakes
  • 0 fl. oz. Balsamic Vinegar
Contains: Sulfites
Food intolerance information

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

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 Shrimp

    Season the shrimp with red pepper flake, chopped garlic, and salt and pepper to taste. Heat a sauté pan over medium heat. Add 1 tbsp oil to the pan. Place shrimp in the sauté pan and cook for 3-4 minutes or until bright pink. Stir the shrimp occasionally.

  2. 2

    Mix the Salad

    Place 1 tbsp oil, 1 tsp balsamic reduction, and a pinch of salt and pepper in a large mixing bowl. Mix ingredients together with a whisk. Add the baby spinach, cherry tomatoes and red onion to the bowl. Incorporate together.

  3. 3

    Plate the Dish

    Place salad mix on the side of the plate gently and try to build the salad up to give it some height. Fan the shrimp across the side of the salad. Sprinkle the salad and shrimp with the cheese. Garnish the plate with balsamic reduction. Small dots are simple and beautiful to decorate the plate.

  4. 4

    Prep the Vegetables

    Slice the tomatoes in half. Peel the onion and slice in half. Slice the halves into thin julienne slices (matchsticks). Rough chop the garlic.

  5. 5

    Balsamic Reduction

    Pour 3/4 cup of balsamic vinegar in a small sauté pan over medium heat. Bring the heat to a boil without reducing the heat on the stove. At this point, turn down the heat so that the boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). Don't try to increase the heat – you will be left with a stiff, hardened mess.

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