Sweet Chili Shrimp with Soy Rice and Snap Peas

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Shellfish, Soy

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

In Your Box (serves 2)

  • 2 oz. Sweet Chili Sauce
  • 1 6710 PAN & LID
  • Info
    ½ oz. Wonton Strips
  • 8 oz. Cooked Jasmine Rice
  • Info
    8 oz. Shrimp
  • 1 tsp. Multicolor Sesame Seeds
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 6 oz. Snap Peas

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
    382
  • Carbohydrates
    55g
  • Fat
    16g
  • Protein
    23g
  • Sodium
    1616mg

Recipe Steps

Before You Cook

  • 1

    Assemble The Dish

    Place rice and soy sauce in pan, Stir to combine. Top with snap peas, half the asian garlic seasoning. Top with shrimp and remaining seasoning. Roast in a hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 15 minutes. Plate dish as pictured on front of card, topping with sweet chili sauce, sesame seeds and wonton strips. Bon appétit!

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