Meal Kit
Honey-Garlic Shrimp Rice Bowl
with plantains and corn salsa
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
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Pescatarian
- Gluten-Smart
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
- 6 oz. Sliced Plantains
- 5.47 oz. Long Grain White Rice
- 4 oz. Black Beans
- 3 oz. Corn Kernels
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⅗ oz. Butter
- ½ fl. oz. Honey
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Adobo Seasoning
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) jOQdkQqA
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Calories780
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Carbohydrates118g
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Net Carbs113g
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Fat23g
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Protein27g
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Sodium2050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Microwave-Safe Bowl
- 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., working in batches if necessary.
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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, 1 1/4 cups water, half the adobo seasoning (reserve remaining for salsa), and 1/4 tsp. salt 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.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Drain and rinse beans.
Cut plantains into 2" pieces on an angle.Trim and thinly slice green onions.Mince garlic.Pat shrimp dry. -
3 Make the Corn Salsa
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.
Carefully remove from microwave. Add beans, green onions, 1 tsp. olive oil, remaining adobo seasoning, and a pinch of salt and pepper. Stir to combine and set aside. -
4 Cook the Plantains
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add plantains to hot pan. Stir occasionally until golden-brown, 2-3 minutes per side.Remove from burner. Transfer plantains to towel-lined plate and immediately season with a pinch of salt. Reserve pan; no need to wipe clean. -
5 Cook Shrimp and Finish Dish
Return pan used to cook plantains to medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Add garlic, butter, honey, and a pinch of salt and pepper. Stir until combined and garlic has lightly browned, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp, plantains, and corn salsa. Bon appétit!
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