Meal Kit
Sweet Chili Shrimp Rice Bowl
with pineapple and crispy rice noodles
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Soy
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Under %{max_calories} calories
Chef
Nigel Palmer
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 out the seed portion.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Green Bell Pepper
- ¾ cup Jasmine Rice
- 3 oz. Pineapple Chunks
- 2 oz. Sweet Chili Sauce
- 1 Shallot
- 2 Green Onions
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½ oz. Crispy Rice Noodles
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⅖ fl. oz. Tamari Soy Sauce
- 2 tsp. Tomato Paste
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) QOj7R13w
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Calories590
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Carbohydrates92g
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Net Carbs87g
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Fat14g
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Protein24g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 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 16 oz. shrimp or jumbo shrimp, follow same instructions, working in batches if necessary until shrimp reaches minimum internal temperature.
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If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instructions as shrimp in Steps 3 and 5, stirring occasionally in Step 3 until lightly browned, 4-6 minutes. Return to pan in Step 5 and cook until chicken reaches minimum internal temperature, 1-2 minutes.
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If cooking without a protein, omit Step 3 and beginning of Step 5, removing from burner as soon as sauce comes to a boil.
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, and 11/2 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 1/4" dice.
Peel and cut shallot into 1/4" dice.Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions, keeping white and green portions separate.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, add shrimp to hot pan and cook on one side until browned, 2-3 minutes.
Transfer shrimp to a plate. Keep pan over medium-high heat. Shrimp will finish cooking in a later step. -
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.
Stir in tomato paste, soy sauce, sweet chili sauce, 1/4 cup water, and a pinch of pepper until combined. 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.
Remove from burner.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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