Express
Premium
Sweet and Savory Shrimp
with yellow rice pilaf
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Shellfish (Shrimp)
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Under %{max_calories} calories
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Red Bell Pepper
- 3¾ oz. Minute Rice
- 3 oz. Peas
- 1 Lime
- 1 oz. Apricot Preserves
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1 oz. Smoked Almonds
- 2 tsp. Portuguese Piri Piri Blend
- 1 tsp. Minced Garlic and Parsley
- 1 tsp. Adobo Seasoning
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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Calories570
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Carbohydrates76g
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Net Carbs68g
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Fat17g
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Protein27g
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Sodium2280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using scallops, pat dry. Cook 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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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Coarsely crush almonds in shipping bag.Halve lime. Cut one half into wedges and juice the other half.Pat shrimp dry and season all over with piri piri seasoning (use less if spice-averse) and a pinch of pepper. -
2 Make the Rice
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add bell peppers and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 4-6 minutes.
Add adobo seasoning, peas, and 1 cup water. Bring to a boil.Once boiling, reduce heat to low. Add rice, cover, and cook until water is absorbed, 3-6 minutes.Remove from burner.While rice cooks, continue recipe. -
3 Cook the Shrimp
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shrimp to hot pan and stir occasionally until shrimp turn pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. Stir in apricot preserves, minced garlic and parsley, and 2 tsp. lime juice until shrimp are coated. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp and garnishing with almonds. Squeeze lime wedges over to taste. Bon appétit!
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