Meal Kit
Sweet Chili Shrimp Rice Bowl
with green beans and roasted peanuts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Peanuts, Soy
Chef
Rachel Post
There's nothing like sweet and spicy shrimp. We douse these little buddies in a sublime sweet chili sauce, with slight hints of heat, and top with salty peanuts and fresh green onions. Chili crustaceans… count us in.
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Green Beans
- 5.47 oz. Long Grain White Rice
- 2 fl. oz. Sweet Chili Sauce
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1 oz. Roasted & Salted Peanuts
- 2 Tbsp. Cornstarch
- 2 Green Onions
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⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
- 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) QPG48gqE
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Calories740
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Carbohydrates94g
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Net Carbs88g
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Fat29g
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Protein28g
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Sodium1510mg
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 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 Start the Rice
Bring a small pot with rice and 11/4 cups water 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
Trim green beans and cut into 2" pieces.
Coarsely chop peanuts.Trim and thinly slice green onions.Pat shrimp dry. In a mixing bowl, combine shrimp 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 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). Stir occasionally until bright green, 1-2 minutes.Stir in cooked rice until heated through, 2-3 minutes.Remove from burner. Cover and set aside. -
4 Cook the Shrimp
Place another large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 3 minutes.
Add shrimp to hot pan and cook until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Add sweet chili sauce, ginger, 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, and remaining green onions. Bon appétit!
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