Oven-Ready
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
Chef
Jimmy Cababa
In Your Box (serves 2)
- 2 oz. Sweet Chili Sauce
- 1 6710 PAN & LID - Ecomm Primary
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½ oz. Wonton Strips
- 8 oz. Cooked Jasmine Rice
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8 oz. Shrimp
- 1 tsp. Multicolor Sesame Seeds
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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.
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Nutrition (per serving)
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Calories403
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Carbohydrates56g
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Fat17g
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Protein23g
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Sodium1528mg
Recipe Steps
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
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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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