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
A note about serious food allergies
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 taco bowl. Opposite sides of the globe come together for a mighty good meal.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Make the Taco Bowl
Wrap tortillas in paper towels and microwave for 20 seconds.
Make two loosely-packed, softball-sized foil balls, each about 5-6" in diameter. Place foil balls on prepared baking sheet and lay a tortilla over each. Gently wrap tortilla with another foil piece to secure in place.
Bake in hot oven until golden brown and crispy, 11-13 minutes.
Remove from oven and let cool, 8-10 minutes.
While taco bowls bake, prepare ingredients.
Prepare the Ingredients
Trim cucumber and cut into ¼" dice.
Hold romaine heart at root end and chop coarsely.
Coarsely chop peanuts.
Pat shrimp dry.
Start the Shrimp
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 reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Finish the Shrimp
Add edamame and 2 Tbsp. water to hot pan. Cook until edamame is heated through, 2-3 minutes.
Top with teriyaki and peanuts. Remove from burner.
Build Salad and Finish Dish
In a mixing bowl, toss or gently combine carrots, cucumbers, and dressing.
Plate dish as pictured on front of card, filling tortilla bowl with lettuce, carrot cucumber dressing mixture, then shrimp mixture. Bon appétit!
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