Meal Kit
Coconut-Lime Fried Shrimp
with mango jalapeño sauce
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Shellfish (Shrimp), Wheat
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Pescatarian
In Your Box (serves 2)
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8 oz. Shrimp
- 5.47 oz. Long Grain White Rice
- 4 oz. Frozen Mangoes
- 1 Lime
- 2 oz. Sweet Chili Sauce
- 1 Jalapeno Pepper
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¼ cup Tempura Mix
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4 Tbsp. Sweetened Flaked Coconut
- ¼ oz. Cilantro
- ¼ tsp. Red Pepper Flakes
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) 2PZrjJP9
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Calories780
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Carbohydrates112g
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Net Carbs107g
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Fat27g
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Protein23g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 3 Mixing Bowls
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 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, 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. Add half the cilantro (prepared in a later step; reserve remaining for sauce) and fluff rice with a fork to combine. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.
Zest and halve lime. Cut one half into wedges and juice the other half.Mince cilantro, leaves and stems.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat shrimp dry. -
3 Make the Sauce
In a mixing bowl, combine mangoes, 1 Tbsp. jalapeños (to taste), sweet chili sauce, remaining cilantro, 2 tsp. lime juice, half the red pepper flakes (to taste; reserve remaining for garnish), and a pinch of salt. Set aside.
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4 Prepare the Shrimp
Combine tempura mix, 1 tsp. lime zest, 3 Tbsp. water, and a pinch of pepper in another mixing bowl. Stir until a pancake-like batter forms. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.
Add shrimp to batter and gently toss to coat.Place coconut in another mixing bowl. Transfer batter-coated shrimp to bowl with coconut and gently toss until evenly coated. Transfer shrimp to a plate. -
5 Cook Shrimp and Finish Dish
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.
Line a plate with a paper towel.Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, carefully add shrimp to hot pan and cook until shrimp are golden-brown and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.Remove from burner. Transfer to towel-lined plate.Plate dish as pictured on front of card, serving shrimp with mango sauce (to taste) and garnishing with remaining red pepper flakes (to taste). Squeeze lime wedges over to taste. Bon appétit!
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