Meal Kit
Fiesta Shrimp Fajita Rice Bowl
with lime crema and cotija
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
Laura Alpern
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
- ¾ cup Jasmine Rice
- 1 Onion
- 1 Lime
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2 oz. Sour Cream
- ½ oz. Cilantro
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½ oz. Grated Cotija Cheese
- 2 tsp. Fajita Seasoning
- ½ tsp. Garlic 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) QPGZ8v3E
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Calories550
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Carbohydrates78g
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Net Carbs73g
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Fat15g
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Protein25g
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Sodium1720mg
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, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring 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, 11/4 cups water, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in half the cilantro (prepared in next step; reserve remaining for vegetables) and 1 Tbsp. lime juice (prepared in next step; reserve remaining for crema). Set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, ribs, and cut bell pepper into 1/4" slices.
Halve lime and juice. Stem and coarsely chop cilantro.Halve and peel onion. Slice halves into thin strips.Pat shrimp dry. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers and onions to hot pan. Stir occasionally until tender, 6-8 minutes.
Add 1 Tbsp. water, half the fajita seasoning (reserve remaining for shrimp), a pinch of salt and pepper, and remaining cilantro. Stir occasionally until combined, 1-2 minutes.Remove from burner. Transfer to a mixing bowl and tent with foil. Reserve pan; no need to wipe clean. -
4 Cook the Shrimp
Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil. Add shrimp and remaining fajita seasoning to hot pan. Stir occasionally until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. -
5 Make Crema and Finish Dish
In another mixing bowl, combine sour cream, 2 tsp. remaining lime juice, and a pinch of salt. Add additional lime juice (to taste), if desired.
Plate dish as pictured on front of card, topping rice with vegetables and shrimp and garnishing with crema and cheese. Bon appétit!
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