Meal Kit
Crispy Pepper Shrimp
with yuzu sauce
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Sesame, Soy
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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)
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8 oz. Shrimp
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
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2 oz. Yuzu Dipping Sauce
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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.
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Nutrition (per serving) N3DrwLqj
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Calories750
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Carbohydrates81g
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Net Carbs78g
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Fat37g
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Protein24g
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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
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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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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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 and set aside covered.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 white portions of green onions. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate.Mince garlic.Pat shrimp dry. Combine shrimp, cornstarch, and a pinch of pepper in a mixing bowl and toss until completely coated. Set aside. -
3 Make the Sauce
In another mixing bowl, whisk or vigorously stir mayonnaise, yuzu, and a pinch of pepper until combined.
For a smoother sauce, place mayonnaise in bowl first, then slowly stir in yuzu, stirring constantly. Set aside. -
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 ginger. Stir often until fragrant, 1-2 minutes.Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve. -
5 Cook Shrimp and Finish Dish
Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil.
Add shrimp to hot pan and 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 warmed through.Remove from burner.Plate dish as pictured on front of card, placing shrimp and vegetables on rice and topping with sauce. Garnish with green portions of green onions. Bon appétit!
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