Sweet Chili Shrimp Rice Bowl

with pineapple and crispy rice noodles

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Shellfish, Soy

Calories Conscious
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 you!
A note about serious food allergies

Sweet chili and shrimp go hand in hand, like peanut butter and jelly. But better, because this is for grown-ups, and there are no yucky crusts of the sandwich left over. But that's not the only sweetness: pineapple brings its own tart delight. And this meal is super quick and easy to prepare? Sweet. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion

In Your Box (serves 2)

  • 2 oz. Sweet Chili Sauce
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 2 tsp. Tomato Paste
  • 3 oz. Pineapple Chunks
  • 1 Shallot
  • Info
    ½ oz. Crispy Rice Noodles
  • 2 Green Onions
  • 1 Green Bell Pepper
  • ¾ cup Jasmine Rice
  • Info
    8 oz. Shrimp

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.

  • Nutrition (per serving)

  • Calories
    572
  • Carbohydrates
    91g
  • Fat
    13g
  • Protein
    23g
  • Sodium
    1650mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut green bell pepper into ¼" dice. Peel and cut shallot into ¼" dice. Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions, keeping white and green portions separate. Pat shrimp dry. If using flank steak, separate into a single layer and pat dry. If using chicken thighs, pat dry and season all over with a pinch of salt. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) Season either all over with a pinch of salt.

  • 3

    Cook the Shrimp

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches, add shrimp to hot pan and cook on one side until browned, 2-3 minutes. Transfer to a plate. Keep pan over medium-high heat. Shrimp will finish cooking in a later step. If using chicken thighs or flank steak, follow same instructions, stirring occasionally until browned and no pink remains, 4-6 minutes. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Add 1 Tbsp. olive oil, shallot, green bell pepper, white portions of green onions, and pineapple to hot pan. Cover, and stir occasionally until tender, 3-4 minutes. Str in tomato paste, soy sauce, sweet chili sauce, ¼ cup water, and a pinch of pepper. Bring to a boil.

  • 5

    Finish the Dish

    Once boiling, add shrimp and any accumulated juices to pan. Stir occasionally until sauce coats shrimp and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. If using chicken thighs, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes. If using flank steak, follow same instructions and cook until heated through, 1-2 minutes. Plate dish as pictured on front of card, topping rice with shrimp mixture, and garnishing with green portions of green onions and crispy rice noodles. Bon appétit!

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