Sweet Chili Coconut Shrimp with Pepper and Edamame Rice
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:3 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
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
Prepare the Rice
Preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry.
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.
Place rice on one side of provided tray.
Add the Shrimp
Pat shrimp dry. Place shrimp in empty side of tray and top with 1 tsp. olive oil.
Top rice with edamame, roasted red peppers, and 2 tsp. olive oil
Bake the Meal
Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 15-18 minutes.
Carefully remove tray from oven. Combine sweet chili sauce and boom boom sauce in a mixing bowl. Top shrimp with sweet chili-boom boom sauce (to taste) and coconut. Top rice and vegetables with soy sauce and seasoning blend. Bon appétit!
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