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
Midweek hunger can be solved by a heaping mound of fierceness with a subtle side of rawr. Kidding aside, our version of tiger sauce, a mix of ponzu, Sriracha, and other sauces, coats these delicate shrimp. Served with jasmine rice and charred snap peas, this meal will have you purring and licking your paws like the most satisfied of jungle cats.
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
Medium 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
Cook the Rice
Bring a small pot with rice and 1.5 cups water to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.Remove from burner. Set aside covered.While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove strings from snap peas, if necessary.
Trim and thinly slice green onions on an angle.Pat shrimp dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Sear the Shrimp
Place a medium non-stick pan over high heat.
Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until shrimp are charred, 1-2 minutes.Transfer shrimp to a plate. Shrimp will finish cooking in a later step.Reserve pan; no need to wipe clean.
Cook the Snap Peas
Return pan used to sear shrimp to medium-high heat.
Add 1 tsp. olive oil and snap peas to hot pan. Cook until snap peas start to blister, 1-2 minutes.Stir in half the ginger (reserve remaining for sauce) and cook 30 seconds.Season with a pinch of salt and pepper. Remove snap peas to a plate. Cooking snap peas so quickly helps them retain their vibrant color and crunch.Reserve pan; no need to wipe clean.
Finish Shrimp and Tiger Sauce
Return pan used to cook snap peas to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions (reserve remaining for garnish) to hot pan and cook 30 seconds.
Stir in tomato juice, ponzu, honey, and miso and cook until slightly thickened, 2-3 minutes.Return shrimp and any accumulated juices to pan and cook until shrimp is glazed and reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Add Sriracha (to taste) and a pinch of salt.Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!
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