Meal Kit
Crispy Salt and Pepper Shrimp
with red bell pepper
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Soy
Chef
David Padilla
Name us a more iconic duo than “salt” and “pepper;” we'll wait. Can't, can you? On dinner tables across the globe, people shake those shakers to augment an already delightful experience or save dinner from blandness. Now, the peppers in here aren't just pepper pepper, but spicy jalapeño and fresh red bell pepper. But the shrimp remains the same, crisped to perfection and tossed with the vegetables, ginger, and garlic. Salt and pepper… an iconic duo for an iconic meal. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
- 1 Jalapeno Pepper
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2 fl. oz. Ponzu with Lime
- 2 Green Onions
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0.84 oz. Mayonnaise
- 2 Tbsp. Cornstarch
- 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) yOkg7pOm
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Calories740
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Carbohydrates83g
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Net Carbs79g
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Fat34g
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Protein22g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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, add a pinch of salt with cornstarch and a pinch of pepper in Step 2. Follow same instructions as 8 oz shrimp in Step 5, working in batches if necessary.
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If using jumbo shrimp, add a pinch of salt with cornstarch and a pinch of pepper in Step 2. Follow same instructions as 8 oz shrimp in Step 5, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using diced chicken breasts, add a pinch of salt with cornstarch and a pinch of pepper in Step 2. Follow same instructions as shrimp in Step 5, stirring chicken occasionally until it reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, add a pinch of salt with cornstarch and a pinch of pepper in Step 2. Follow same instructions as shrimp in Step 5, stirring steak occasionally until no pink remains, 4-6 minutes.
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1 Cook the Rice
Bring a small pot with jasmine rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.
Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate.Stem jalapeño, seed, remove ribs, and cut into 1/4"dice. Wash hands and cutting board after working with jalapeño.Mince garlic.Pat shrimp dry. Place shrimp, cornstarch, and a pinch of pepper in a mixing bowl and combine until shrimp is completely coated. Set aside. -
3 Make the Sauce
Combine mayonnaise, ponzu, and a pinch of pepper in another mixing bowl. For a smoother sauce, place mayonnaise in bowl first, then slowly stir in ponzu. Set aside.
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4 Cook the Vegetables
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add red bell pepper, jalapeño (to taste), and white portions of green onions to hot pan. Stir occasionally until vegetables are lightly charred, 3-5 minutes.Add garlic and ginger. Stir occasionally until fragrant, 1-2 minutes.Remove 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 stir occasionally until golden brown, crisp, and shrimp reach a minimum internal temperature of 145 degrees, 3-4 minutes.
Add vegetables and a pinch of salt and stir until warmed through, 1 minute.Remove from burner.Plate dish as pictured on front of card, placing shrimp and vegetables on rice. Garnish with green portions of green onions. Bon appétit!
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