Meal Kit
Sweet and Sour Shrimp
with jasmine rice
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Soy
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Shrimp
- 1 Red Bell Pepper
- 4 fl. oz. Sweet and Sour Sauce
- ¾ cup Jasmine Rice
- 1 Onion
- 4 Green Onions
- 2 Tbsp. Cornstarch
- 2 Garlic Cloves
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories680
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Carbohydrates111g
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Net Carbs105g
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Fat15g
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Protein24g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Halve and peel yellow onion. Cut halves into 1/4" dice.Mince garlic. -
3 Cook the Shrimp
Pat shrimp dry. In a mixing bowl, thoroughly combine shrimp, half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for vegetables), and cornstarch.
Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil. Let oil heat, 3 minutes.After 3 minutes, transfer shrimp, shaking off excess cornstarch, to hot pan. Cook until crispy and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to towel-lined plate. Wipe pan clean and reserve. -
4 Start the Vegetables
Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil.
Add bell peppers, white portions of green onions, yellow onions, garlic, and remaining Asian garlic, ginger & chile seasoning (to taste) to hot pan. Stir occasionally until tender, 6-8 minutes. -
5 Finish Vegetables and Finish Dish
Add sweet and sour sauce, red pepper flakes (to taste), 1/4 cup water, and shrimp to hot pan. Bring to a simmer.
Once simmering, stir often until shrimp and vegetables are coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp and vegetables. Garnish with green portions of green onions. Bon appétit!
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