Express
Crispy Pepper Shrimp
with yuzu sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Sesame, Soy
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Pescatarian
Chef
David Padilla
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
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16 oz. Shrimp
- 2 Red Bell Peppers
- 10.94 oz. Long Grain White Rice
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4 oz. Yuzu Dipping Sauce
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1.76 oz. Mayonnaise
- 4 Tbsp. Cornstarch
- 2 Green Onions
- 2 tsp. Minced Ginger
- 2 tsp. Minced Garlic and Parsley
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) oPNBdYPX
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Calories640
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Carbohydrates80g
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Net Carbs77g
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Fat25g
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Protein23g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 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 Ingredients and Make Yuzu Mixture
Stem, seed, remove ribs, and cut bell peppers 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.Pat shrimp dry. Combine shrimp, cornstarch, and 1/4 tsp. pepper in a mixing bowl and toss until completely coated. Set aside.In another mixing bowl, whisk or vigorously stir mayonnaise, yuzu sauce, and a pinch of pepper until combined. For a smoother sauce, place mayonnaise in bowl first, then slowly stir in yuzu sauce. Set aside. -
3 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 minced garlic and parsley and ginger. Stir often until fragrant, 30-60 seconds.Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve. -
4 Cook Shrimp and Finish Dish
Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil.
Working in batches, if necessary, add shrimp to hot pan and flip occasionally until crisp and shrimp reach a minimum internal temperature of 145 degrees, 3-4 minutes.Replenish oil, if necessary.Stir in vegetables and 1/4 tsp. salt until combined and heated through. Remove from burner.Plate dish as pictured on front of card, placing shrimp and vegetables on rice and topping with yuzu mixture. Garnish with green portions of green onions. Bon appétit!
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