Sweet Chili Shrimp Nacho Bowl

with jalapeño and tortilla strips

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish

Calorie-Conscious Icon
A note about serious food allergies

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • ½ cup Jasmine Rice
  • 1 Roma Tomato
  • 1 Ear of Corn
  • 1 Lime
  • Info
    8 oz. Shrimp
  • 3 fl. oz. Sweet Chili Sauce
  • ½ oz. Tortilla Strips
  • ½ oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice, 1 cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Core tomato and cut into ¼" dice. Peel husk off corn, rinse, and carefully remove kernels from cob. Halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Pat shrimp dry and season with a pinch of salt.

  • Step 3 - Make the Salsa

    Make the Salsa

    Combine tomato, corn, 2 tsp. olive oil, 2 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  • Step 4 - Cook the Shrimp

    Cook the Shrimp

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño (reserve remaining for garnish) to hot pan and cook undisturbed until lightly browned, 1-2 minutes. Add sweet chili sauce, bring to a simmer, and stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner,

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, placing rice on a plate or in a bowl and topping with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and arugula. Squeeze lime wedges over plate to taste. Bon appétit.