Sweet and Savory Shrimp

with yellow rice pilaf

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Shellfish (Shrimp)

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
  • Under %{max_calories} calories

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In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Red Bell Pepper
  • 3¾ oz. Minute Rice
  • 3 oz. Peas
  • 1 Lime
  • 1 oz. Apricot Preserves
  • Info
    1 oz. Smoked Almonds
  • 2 tsp. Portuguese Piri Piri Blend
  • 1 tsp. Minced Garlic and Parsley
  • 1 tsp. Adobo Seasoning
Contains: FD&C Red No. 40 and FD&C Yellow No. 5
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • 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.

  1. 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. 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. 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. 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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