Oven-Ready
Sweet Chili Coconut Shrimp with Pepper and Edamame Rice
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Spicy
Contains: Eggs, Shellfish, Soy, Tree Nuts
Chef
Sarah Thomsen
In Your Box (serves 2)
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8 oz. Shrimp
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3 oz. Edamame
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1 fl. oz. Boom Boom Sauce
- 8½ oz. Cooked Jasmine Rice
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2 Tbsp. Toasted Coconut
- 1 tsp. Nori Komi Furikake
- 2 oz. Sweet Chili Sauce
- 2 oz. Roasted Red Peppers
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⅕ fl. oz. Tamari Soy Sauce
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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Calories578
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Carbohydrates64g
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Fat24g
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Protein25g
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Sodium1425mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
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
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1 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.
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2 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
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3 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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