Meal Kit
Shrimp and Snow Pea Stir-Fry
with rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Sesame, Soy
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Under %{max_calories} caloriesPescatarian
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
- 5.47 oz. Long Grain White Rice
- 5⅖ oz. Low Sodium Orange Sauce
- 4 oz. Snow Peas
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⅗ fl. oz. Tamari Soy Sauce
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½ oz. Toasted Sesame Oil
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0.42 oz. Panko Breadcrumbs
- 2 Garlic Cloves
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2 tsp. Multicolor Sesame Seeds
- 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)
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Calories590
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Carbohydrates102g
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Net Carbs98g
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Fat9g
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Protein25g
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Sodium2050mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 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 and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
If desired, pull strings from snow peas. If string is hard to find and remove, make a very thin cut lengthwise along the string. Halve lengthwise on an angle, exposing peas inside.
Mince garlic.Pat shrimp dry. -
3 Toast the Sesame Panko
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add half the sesame oil (reserve remaining for sauce).Add panko and sesame seeds to hot pan. Stir occasionally until golden-brown and toasted, 1-2 minutes.Transfer sesame panko to towel-lined plate. Wipe pan clean and keep over medium heat. -
4 Cook the Shrimp and Snow Peas
Add 2 tsp. olive oil to hot pan.
Add shrimp and snow peas. Stir occasionally until snow peas are tender and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add garlic and stir occasionally until fragrant, 30-60 seconds. -
5 Add Sauce and Finish Dish
Add orange sauce, soy sauce, and remaining sesame oil to hot pan. Stir often until shrimp are coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp mixture. Garnish with sesame panko. Bon appétit!
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