Meal Kit
Yuzu Pepper Shrimp
with red peppers
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Sesame, Soy
- Pescatarian
Chef
David Padilla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Shrimp
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 2 oz. Yuzu Dipping Sauce
- 0.88 oz. Mayonnaise
- 2 Tbsp. Cornstarch
- 2 Green Onions
- 2 tsp. Minced Ginger
- 2 Garlic Cloves
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)
-
Calories750
-
Carbohydrates81g
-
Net Carbs77g
-
Fat37g
-
Protein24g
-
Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Pat shrimp dry.In a mixing bowl, combine shrimp, cornstarch, and a pinch of pepper. Set aside. -
3 Make the Sauce
In another mixing bowl, combine mayonnaise, yuzu dipping sauce, and a pinch of pepper. Set aside.
For a smoother sauce, place mayonnaise in bowl first, then slowly add in yuzu dipping sauce, stirring constantly. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and white portions of green onions to hot pan. Stir occasionally until slightly charred, 3-5 minutes.Add garlic and minced ginger. Stir often until fragrant, 1-2 minutes.Transfer vegetables to a plate. Wipe pan clean and keep over medium-high heat. -
5 Cook Shrimp and Finish Dish
Add 3 Tbsp. olive oil and shrimp to hot pan. Flip occasionally until crisp and shrimp reach a minimum internal temperature of 145 degrees, 3-4 minutes.
Stir in vegetables and a pinch of salt until combined and heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp mixture. Garnish with sauce and green portions of green onions. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
