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
Chef
Rachel Post
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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8 oz. Shrimp
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3 oz. Pan Asian Dressing
- 3 oz. Matchstick Carrots
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3 oz. Edamame
- 1 Persian Cucumber
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2 Salad Shell Tortillas
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1 oz. Teriyaki Glaze
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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.
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Nutrition (per serving)
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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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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 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 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 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 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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