Meal Kit
Bang Bang Shrimp Bowl
with sugar snap peas
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Soy
Chef
Sarah Thomsen
Bang, Bang, Boom! This dish is a flavor explosion in your mouth! With crispy shrimp paired with savory sugar snap peas sitting atop a bed of fluffy rice, you'll forget take-out menus even existed!
In Your Box (serves 2)
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8 oz. Shrimp
- 6 oz. Snap Peas
- 5.47 oz. Long Grain White Rice
- 1 Lime
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1 fl. oz. Boom Boom Sauce
- 2 Green Onions
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½ oz. Crispy Fried Onions
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 1 Tbsp. Cornstarch
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) n3vrjw3e
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Calories700
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Carbohydrates80g
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Net Carbs75g
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Fat31g
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Protein25g
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Sodium1140mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small Pot
- 2 Mixing Bowls
- 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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using diced chicken breasts or diced chicken thighs, follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in white portions of green onions (prepared in a later step) and set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Sauce
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string. Thinly slice snap peas on an angle.
Halve lime and juice. Combine 2 tsp. lime juice and soy sauce in a mixing bowl. Set aside.Thinly slice green onions on an angle, keeping white and green portions separate.Pat shrimp dry. Add shrimp and cornstarch to another mixing bowl. Toss until coated. Set aside. -
3 Cook the Snap Peas
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas to hot pan and stir occasionally until tender, 6-8 minutes.
Remove from burner. Transfer peas to a plate. Reserve pan; no need to wipe clean. -
4 Cook the Shrimp
Return pan used to cook peas to medium-high heat and add 2 Tbsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp, soy-lime mixture, and snap peas. Garnish with boom boom sauce (to taste), green portions of green onions, and crispy onions. Bon appétit!
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