Meal Kit

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: Shellfish (Shrimp), Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 out the seed portion.

In Your Box (serves 2)

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

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using 16 oz. shrimp or jumbo shrimp, follow same instructions, working in batches if necessary until shrimp reaches minimum internal temperature.

  • 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.

  • If cooking without a protein, omit Step 3 and beginning of Step 5, removing from burner as soon as sauce comes to a boil.

  1. 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. 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. 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. 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. 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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