Meal Kit
Popular 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
Lots of things are popular: sunshine, puppies, country-pop stars whose last name means “quick action.” But this meal is more popular than them all (well, maybe not puppies): succulent shrimp fried up nice and crispy, with a sweet mayo-ponzu sauce on the side. This meal (and by extension you) will be so popular, you'd think they're going out of style. You're on your way to being an influencer! 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
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2 oz. Ponzu with Lime
- 1 Jalapeno Pepper
- 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) DOL5JL38
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Calories750
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Carbohydrates80g
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Net Carbs76g
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Fat36g
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Protein24g
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Sodium1810mg
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 steak strips, separate into a single layer and pat dry. Skip cornstarch coating. Season with a pinch of salt and pepper. Follow same instructions as shrimp in Step 5, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using chicken breasts, pat dry, and cut into 1” pieces. Follow same instructions as shrimp in Steps 2 and 5, coating in cornstarch and seasoning with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using mahi-mahi, pat dry, and cut into 1” pieces. Follow same instructions as shrimp in Steps 2 and 5, coating in cornstarch and seasoning with a pinch of salt and pepper. Stir occasionally until mahi-mahi reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with 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, keeping white and green portions separate.Mince garlic.Stem jalapeño, seed, remove ribs, and cut into 1/4" dice. Wash hands and cutting board after working with jalapeño.Pat shrimp dry. Combine shrimp, cornstarch, and a pinch of pepper in a mixing bowl until shrimp is completely coated. Set aside. -
3 Make the Sauce
In another mixing bowl, whisk or stir vigorously mayonnaise, ponzu, and a pinch of pepper until combined. 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 combined and 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 oil and stir occasionally until crisp and shrimp reach a minimum internal temperature of 145 degrees, 3-4 minutes.
Stir in vegetables and a pinch of salt until warmed through. Remove from burner.Plate dish as pictured on front of card, placing shrimp and vegetables on rice. Garnish with green portions of green onions. Serve sauce on side. (You may also mix sauce in with the shrimp and vegetables.) Bon appétit!
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