Meal Kit

Shrimp Teriyaki Salad

with tortilla salad bowl

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Wheat, Peanuts, Soy

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

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
  • Info
    8 oz. Shrimp
  • Info
    3 oz. Edamame
  • 3 oz. Matchstick Carrots
  • Info
    3 oz. Pan Asian Dressing
  • 1 Persian Cucumber
  • Info
    2 Salad Shell Tortillas
  • Info
    1 oz. Teriyaki Glaze
  • Info
    ½ oz. Roasted Peanuts

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

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • 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.

  • 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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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