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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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, ¼ cup water, and a pinch of pepper until combined. Bring to a boil.
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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