Express
Premium
Tropical Shrimp Rice Bowl
with nectarine salsa
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
Chef
Laura Alpern
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In Your Box (serves 4)
- 16 oz. Shrimp
- 10.94 oz. Long Grain White Rice
- 1 Red Bell Pepper
- 1 Nectarines
- 3 oz. Light Sour Cream
- 3 oz. Frozen Peas
- 1 Lime
- 1½ oz. Apricot Preserves
- 4 Tbsp. Sweetened Flaked Coconut
- ¼ oz. Cilantro
- 1½ tsp. Adobo Seasoning
- 1 tsp. Garlic Salt
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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Calories510
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Carbohydrates86g
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Net Carbs82g
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Fat8g
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Protein24g
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Sodium1780mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a medium pot with rice, flaked coconut, 2 1/2 cups water, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in peas and a pinch of salt until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem cilantro and tear leaves.
Cut nectarine into 1/4" dice.Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.Halve lime. Cut one half into wedges and juice the other half.Pat shrimp dry. Season all over with adobo seasoning, 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Bell Peppers and Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and a pinch of salt to hot pan. Stir occasionally until slightly tender, 3-4 minutes.Add shrimp and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While bell peppers and shrimp cook, continue recipe. -
4 Assemble Nectarine Salsa and Finish Dish
In a mixing bowl, combine nectarines, cilantro, apricot preserves, 2 tsp. lime juice, and a pinch of salt.
Plate dish as pictured on front of card, topping rice with shrimp mixture. Garnish with sour cream and nectarine salsa. Squeeze lime wedges over to taste. Bon appétit!
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