Meal Kit
Shrimp Teriyaki Salad
with tortilla salad bowl
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Peanuts, Sesame, Soy
One of the most beautiful things about food is the blending of cultures. This meal is just that, the melding of two. Asian-style flavors abound, with sweet teriyaki shrimp and fresh vegetables such as edamame, carrots, and cucumber, and topped with salty good peanuts. But those Asian flavors mix in a Mexican invention: a crispy tortilla bowl. Opposite sides of the globe come together for a mighty good meal.
In Your Box (serves 2)
- 1 Romaine Heart
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- 3 oz. Matchstick Carrots
- 1 Persian Cucumber
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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) gqRjv7qE
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Calories710
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Carbohydrates60g
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Net Carbs52g
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Fat42g
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Protein29g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using scallops, follow same instructions as shrimp in Steps 2 and 3, cooking until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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Make the Tortilla Bowls
Wrap tortillas in a damp paper towel and microwave, 20 seconds.
Make two loosely-packed, softball-sized foil balls, each about 5-6" in diameter. Place foil balls on a baking sheet and lay a tortilla over each.Bake in hot oven until golden brown and crispy, 8-10 minutes.Remove from oven and let cool, 8-10 minutes.While taco bowls bake, prepare ingredients. -
Prepare the Ingredients
Trim cucumber and cut into 1/4" dice.
Hold romaine heart at root end and chop coarsely. Coarsely chop peanuts.Pat shrimp dry. -
Start the Shrimp Mixture
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. -
Finish the Shrimp Mixture
Add edamame and 2 Tbsp. water to hot pan. Stir occasionally until edamame is heated through, 2-3 minutes.
Top with teriyaki glaze and peanuts. Remove from burner. -
Build Salad and Finish Dish
In a mixing bowl, toss or gently combine carrots, cucumber, and dressing.
Plate dish as pictured on front of card, filling tortilla bowl with romaine, carrot-cucumber-dressing mixture, then shrimp mixture. Bon appétit!
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