Express
Sweet Chili Shrimp
with edamame and rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Soy
- Calorie-Conscious
Chef
Laura Alpern
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Shrimp
- 10.94 oz. Long Grain White Rice
- 8 oz. Slaw Mix
- 4 fl. oz. Teriyaki Glaze
- 5 oz. Frozen Edamame
- 1.32 oz. Mayonnaise
- 1 oz. Sweet Chili Sauce
- 1 oz. Fried Rice Noodles
- 2 Green Onions
- 2 tsp. Minced Garlic and Chili Pepper
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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Calories600
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Carbohydrates90g
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Net Carbs85g
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Fat14g
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Protein27g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 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 Make Sauce and Prepare Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine mayonnaise and sweet chili sauce. Set aside. Kids want to help? With supervision, have them help make the sauce.Pat shrimp dry. -
3 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Working in batches if necessary, add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. -
4 Add Vegetables and Finish Dish
Add slaw mix, edamame, white portions of green onions, and minced garlic and chili pepper (to taste) to hot pan. Stir often until vegetables are heated through, 3-5 minutes.
Kids not a fan of extra heat? Feel free to skip/reduce the minced garlic and chili pepper.Stir in teriyaki glaze until combined.Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp mixture (to taste). Garnish with sauce, green portions of green onions, and fried rice noodles. Bon appétit!
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