Meal Kit
Crispy Sweet Chili Shrimp Rice Bowl
with green beans and roasted peanuts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Peanuts, Soy
Chef
Rachel Post
There's nothing like a crispy shrimp; that sweet subtle flavor, nothing small about it, surrounded by a perfect crunch that hits your teeth and tongue like heaven. We douse these little buddies in a sublime sweet chili sauce, with the slight hints of heat, and top with salty peanuts and fresh green onions. Crispy, crunchy, chili, crustacean… count us in.
In Your Box (serves 2)
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8 oz. Shrimp
- 6 oz. Trimmed Green Beans
- 5.47 oz. Long Grain White Rice
- 2 oz. Sweet Chili Sauce
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1 oz. Roasted Peanuts
- 2 Green Onions
- 3 Tbsp. Cornstarch
- ½ oz. Pickled Ginger
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⅕ fl. oz. Tamari Soy Sauce (GF)
- ½ tsp. Cilantro Lime Pepper Salt
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) GqnMQRPW
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Calories730
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Carbohydrates92g
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Net Carbs87g
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Fat28g
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Protein26g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Small Pot
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
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 whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. 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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1 Start the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut green beans into 2" pieces.
Coarsely chop peanuts.Mince pickled ginger.Thinly slice green onions.Pat shrimp dry. In a mixing bowl, combine shrimp, a pinch of salt, and cornstarch. Toss or gently stir until coated evenly. Set aside. -
3 Finish the Rice
Spray a large non-stick pan generously with cooking spray and place over medium-high heat. Add green beans to hot pan and cook, 1 minute.
Stir in 1/4 cup water and cilantro lime pepper salt. Cover, and cook until tender, 6-8 minutes.Uncover, and stir in half the green onions (reserve remaining for garnish). Cook until bright green, 1-2 minutes.Stir in cooked rice until heated through and rice starts to crisp, 3-4 minutes.Remove from burner. Cover and set aside. -
4 Cook the Shrimp
Heat 3 Tbsp. olive oil in another large non-stick pan over medium-high heat. Let oil heat, 3 minutes.
After 3 minutes, add shrimp to hot pan and cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add sweet chili sauce (to taste), soy sauce, and a pinch of salt. Stir often until sauce is bubbling and coats shrimp, 1-2 minutes.If too thick, add water, 1 Tbsp. at a time , until desired consistency is reached. Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with shrimp, peanuts, ginger (to taste), and remaining green onions. Bon appétit!
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